General Tso’s Tofu

Here you see Brown Rice topped with 

Steamed Broccoli and General Tso's Tofu.

Serves 4

Recipe from Vegetarian Times Magazine

Adapted and Husband-Tested in Alice’s Kitchen

By roasting instead of deep-frying the marinated tofu, you’ll still get the crispy-on-the-outside, tender-on-the-inside texture without all the fat.  And that, my friends, will make this usual take-out meatless dish a favorite.  To save time, make the marinade and the sauce in advance.

Crispy Tofu

1 16-oz. pkg. firm tofu, drained

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1 teaspoons mirin (rice wine)

1 teaspoons vegetable oil

1 clove garlic, minced

½ teaspoon grated fresh ginger

1-2 Tablespoons cornstarch   

Sauce

½ cup low-sodium vegetable broth (I used Homemade Vegetable Broth.)

1 Tablespoon honey (Use agave syrup or sugar to make this a vegan dish.)

1½ Tbs. low-sodium soy sauce

4 teaspoons mirin (rice wine)

2 teaspoons rice vinegar

2 teaspoons sesame oil

2 teaspoons cornstarch

1½ teaspoons tomato paste

½ teaspoon sambal oelek chili paste, optional (I used Sriracha Sauce.)

2 teaspoons vegetable oil

4 green onions, green parts chopped

1 clove garlic, minced

½ teaspoon grated fresh ginger

Accompaniments

2 cups steamed broccoli

2 cups brown rice

To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in a clean towel, and place a cookie sheet on top. Place a heavy weight on top of the cookie sheet. (Soup cans, cookbooks, or heavy pot can be used as a weight.)  After about 30 minutes, unwrap the tofu, and cut into 1-inch cubes.

Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate at least 30 minutes or overnight. (Tofu should absorb all liquid.)

Preheat oven to 350°F, and coat baking sheet with cooking spray. Place the cornstarch in a paper bag.  Drop the marinated tofu in the bag and shake until each cube is coated evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, honey, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek or Sriracha Sauce (if using) in small bowl. Set aside.

Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth sauce mixture, and cook 1 minute, or until thickened. Stir in the tofu. Serve with steamed broccoli and rice. 

 

Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g;; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g

Roasted Vegetables with Miso Sauce

Serves 8 (Can be easily halved)
Recipe by Corinne Trang of Relish Magazine
Husband-Tested in Alice’s Kitchen

When I cut up these winter vegetables for this dish and spread them out on the sheet pan for roasting, they looked like the colors of a bright autumn day. This dish got a big thumbs-up from all those at the table, so I will definitely make this again. It took no time at all to prep and I was able to make the sauce in advance which makes this a great dish for a fall or winter dinner party. Look for miso paste (red or white) in small tubs in the refrigerated dairy section of Lost River Market & Deli. You’ll find mirin and rice vinegar in the Asian section of the store.

Ingredients
2 large parsnips, halved lengthwise and cut into 1-inch pieces
2 large red beets, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
24 Brussels sprouts, trimmed (Halve them if they are large.)
2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces
1/3 cup olive oil, divided
2 tablespoons miso paste (Keep this ingredient in the fridge.)
2 tablespoons mirin (sweet sake)
2 tablespoons rice vinegar or brown rice vinegar
1 (1-inch) piece fresh ginger (1 ounce), peeled and finely grated or 1 heaping teaspoon of chopped ginger from jar
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

Instructions
1. Preheat oven to 400 F.
2. Scatter parsnips, beets, carrots, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd, otherwise the vegetables will steam.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 20 or 30 minutes or so. (The original recipe said roast the veggies for an hour, but my oven apparently bakes hot, because it only took about 25 minutes. So, I would say to check after 20 minutes.)
3. In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until smooth. Stir in ginger.
4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature.

Nutritional Information Per serving: 180 calories, 10g fat, 0mg cholesterol., 4g protein., 20g carbs., 5g fiber, 320mg sodium