sweet and sour tofu

prep time:  tbd
cook time:  tbd
servings:  4 - 5

sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper

ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked

sauce steps:
1.  in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger.  salt and pepper to taste.  set aside.

ingredients:
1.  in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.

2.  combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl.  dunk each piece of tofu in the flour mixture and set on a separate plate.

3.  heat about 1/4-inch of vegetable oil in a large skillet over high heat.  add tofu to skillet in a single layer in batches.  cook until crispy and golden brown, about 2 - 3 minutes.  flip each piece and cook an additional 2-3 minutes, until crispy and golden brown.  transfer to a paper towel lined bowl.  repeat with remaining tofu.

4.  in the same pan, remove all but about two tablespoons of oil.  heat over high heat.  saute the garlic until lightly golden.  add the pepper and cook for another minute or two.

5.  lower the heat to medium and add the sauce.  continue cooking for about 5 minutes, until the sauce thickens.  stir the sauce and peppers with the tofu and serve over rice.

- snixy kitchen

stir-fried beets greens, tofu and beets

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 teaspoon sugar
1/4 - 12 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoon dry sherry
2 teaspoon sesame oil
1 tablespoon grapseed oil, sunflower oil or peanut oil
6 ounces firm tofu - diced
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 large beets - peeled and cut in 2-inch julienne
1 medium-size leek, white and light green parts only - cut in half lengthwise, cleaned and sliced thin
1 pound beet greens - stemmed, washed and coarsely chopped
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoon cornstarch dissolved in 2 tablespoon water

steps:
1.  combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another.  heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added.  swirl the oil by adding it to the sides of the pan and swirling the pan.

2.  add the tofu and spread out in a single layer.  don't stir for 1 minute, then stir-fry for 1 - 2 minutes, until it begins to color.  add the garlic and ginger and stir-fry for no more than 10 seconds.  add the beets and stir-fry for 1 minute.  add the leek and stir-fry for 30 seconds - 1 minute, until softens, then add the beet greens and salt and sugar.  stir-fry for 1 - 2 minutes, until the greens have wilted. 

3.  add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minutes.  stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.  remove from heat and serve with rice.

- new york times, october 2013

eggplant and tofu curry

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving

steps:
1.  heat 1 tablespoon vegetable oil in a pot over medium-high heat.  add the onion and cook until softened, about 5 minutes.  meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms.  drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.

2.  add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes.  add the garlic-ginger past and cook, stirring, 2 more minutes.  add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute.  add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes.  add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes.  add the spinach and cook until wilted, about 1 minute.  season with salt and pepper.  serve with rice.

- food network magazine, april 2011