Posts Tagged by stirfry
|April 27, 2012||Posted by Koalaborg under Food, recipes, Vegan|
I am on a bit of a quinoa kick. I suppose there are worse kicks to be on, right? A friend passed on a non-vegan recipe that looked awesome and very easy to veganize, so here is the final result.
This dish was amazing! I definitely consumed more than I should. Total time to cook/prep was 30 – 40 minutes.
For the quinoa:
1 cup quinoa, rinsed and drained
1 cup coconut milk
1 cup vegetable stock
Bring stock and milk to near boil in pot on high heat. Add rinsed quinoa and drop temperature to low-medium (2 or 3 on my stovetop setting). Cook 20 minutes or so until grains are transparent and liquid is absorbed.
For the stirfry:
3 green onions, chopped (white and green)
1 Tbsp grated ginger (I used fresh but use tube stuff if you need)
2 tsp minced garlic
1 cups peas, frozen or fresh
1 pound firm or extra firm tofu, pressed and sliced
1/4 cup chopped cilantro
2 Tbsp soy sauce
1 Tbsp lime juice (or juice from 1/2 lime)
~ 1/2 cup unsalted peanuts (optional)
Using cooking spray or a drizzle of olive oil in wok, heat green onion, ginger and garlic over medium heat – 1minute while stirring so as to not burn garlic.
Add peas, tofu and cilantro. Let cook for 10-15 minutes. You want your tofu cooked through but it doesn’t need to be browned.
Add in cooked quinoa and mix thoroughly. In a small bowl, combine soy sauce and lime juice, and then drizzle over the stirfry. Stir to mix in. Sprinkle the peanuts on top and serve.
|April 23, 2012||Posted by Koalaborg under Food, recipes, Vegan|
I love stirfry - it’s a simple dish and you can really just toss anything in. Perfect for when you only have a little of this and that in the fridge you want to finish up. This afternoon I put together a simple tofu stirfry with minimal preparation. I try not to get too fancy with my stirfry seasoning. I love toasted sesame oil but I find when I use it the dish tastes too salty for my preferences, so I have been leaving it out. Simple vegetable stock (I only use Better Than Bouillon Vegetable Stock) is enough to make this a taste dish.
I pound extra firm or firm tofu, pressed and sliced into strips
2 cups vegetable stock
2 ribs celery, sliced
2 -4 carrots, peeled and sliced
1 bunch green onions, chopped
1 bunch collard greens, ribs removed and chopped
2 cups broccoli florets
I marinated the tofu in 2 cups of vegetable stock while I prepared the vegetables. You can let go longer if desired (let then tofu sit in the fridge if its going to be a longer marinade period – mine just sat on the counter). I heated ~ 1 Tbsp olive oil in my wok, and then added tofu strips along with approximately half of the stock. After sauteeing for a few minutes I added green onion, carrots and celery, and let cook (covered) until carrots were getting soft. After the vegetable stock in the wok was reduced, I added collards, broccoli and remaining stock, covered and let cook until broccoli was cooked almost through.
In a stock pot I cooked udon noodles (use spaghetti noodles if you don’t have udon noodles). After they were cooked, I rinsed with cool water, drained and then added to the stirfry.