[clinton/website/site/unknownlamer.org.git] / Basic Sauteed Tofu.html

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    <h1>Basic Sauteed Tofu</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec2">Marinade</a>
</dt>
<dt>
<a href="#sec3">Sauteed Vegetables</a>
</dt>
<dt>
<a href="#sec4">Rice</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec5">Directions</a>
</dt>
<dt>
<a href="#sec6">TODO</a>
</dt>
</dl>
</div>


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<p>Just a basic recipe for moderately spicy sauteed tofu, quick and easy
and not too unhealthy. Goes well with steamed broccoli and rice.</p>

<p>I don't press the tofu as I find when it does it absorbs too much of
the marinade and the inside of the cubes just become vaguely vinegary.</p>

<h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>14oz (397g) Firm Tofu</li>
<li>Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a
small amount of toasted sesame oil added near the end.</li>
</ul>

<h3><a name="sec2" id="sec2"></a>
Marinade</h3>

<ul>
<li>1/2 cup water</li>
<li>2.5 tbsp low sodium soy sauce</li>
<li>2 tbsp apple cider vinegar</li>
<li>2 tbsp pomegranate molasses

<ul>
<li>Try to find some with no added sugar (hard
nowadays!). <a href="http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/">Al Wadi pomegranate molasses</a> is available on Amazon
(Bezos wins this round...) if your local market doesn't have any
pure pomegranate molasses.</li>
</ul></li>
<li>4 cloves garlic, minced</li>
<li>1/2 tbsp onion powder</li>
<li>1/2 tbsp garlic powder</li>
<li>1 small serrano or habanero pepper, minced</li>
<li>2 tsp corn starch</li>
</ul>


<h3><a name="sec3" id="sec3"></a>
Sauteed Vegetables</h3>

<p class="first">Can really be anything, sautee separately for a few minutes. I like:</p>

<ul>
<li>1 Sweet bell pepper (red, yellow, or orange)</li>
<li>1 bunch green onions</li>
<li>Baby Corn</li>
<li>Snap peas</li>
<li>1/2 medium white onion (cut into 1/2 inch thick slices parallel
with rings, then cut each slice in half)</li>
<li>1 tbsp chili paste</li>
</ul>


<h3><a name="sec4" id="sec4"></a>
Rice</h3>

<ul>
<li>1 cup rice</li>
<li>2 whole cloves garlic</li>
<li>1/4 tsp tumeric</li>
<li>1 tsp paprika</li>
<li>1 tsp olive oil</li>
</ul>

<p>Cook rice on side, using whatever rice you like. Remove garlic before
serving.</p>


<h2><a name="sec5" id="sec5"></a>
Directions</h2>

<ol>
<li>Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)</li>
<li>Combine marinade ingredients except for corn starch and freshly minced garlic</li>
<li>Cover tofu with marinade, marinate for ~30 minutes, refrigerated</li>
<li>Strain tofu, retain marinade!</li>
<li>Prepare cornstarch by dissolving in a few tbsp of water</li>
<li>Mix retained marinade, cornstarch, and minced garlic well</li>
<li>Preheat pan over medium-high heat</li>
<li>Add oil and sautee tofu for ~12 minutes, tossing every three or
four minutes</li>
<li>Lower heat to medium, add sauce, and simmer until sauce
thickens (~8 minutes).</li>
</ol>


<h2><a name="sec6" id="sec6"></a>
TODO</h2>

<p class="first">bird's eye peppers instead of serrano/habanero</p>

<p>pressing tofu seems to have made it worse; outside of tofu isn't as
&quot;chewy&quot; and inside just tasted like marinade and was a bit chewier
than I wanted. Skip.</p>

<p>In the batch where the tofu was pressed (and I first increased the
cornstarch), the sauce thickened in under four minutes and scorched a
bit from the heat. Sauce did not thicken quickly in next batch (did
not press tofu) &mdash; it looks like pressing the tofu caused the tofu to
absorb more of the marinade so there was less sauce.</p>


  <!-- Page published by Emacs Muse ends here -->

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Commit	Line	Data
3c59982c	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Basic Sauteed Tofu</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
11f9bd69 CE	11	content="width=device-width, initial-scale=1.0" />
3c59982c	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
	18	<h1>Basic Sauteed Tofu</h1>
	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Ingredients</a>
	23	</dt>
	24	<dd>
	25	<dl>
	26	<dt>
	27	<a href="#sec2">Marinade</a>
	28	</dt>
	29	<dt>
	30	<a href="#sec3">Sauteed Vegetables</a>
	31	</dt>
	32	<dt>
	33	<a href="#sec4">Rice</a>
	34	</dt>
	35	</dl>
	36	</dd>
	37	<dt>
	38	<a href="#sec5">Directions</a>
	39	</dt>
	40	<dt>
	41	<a href="#sec6">TODO</a>
	42	</dt>
	43	</dl>
	44	</div>
	45
	46
11f9bd69 CE	47	<!-- Page published by Emacs Muse begins here -->
11f9bd69 CE	48	<p>Just a basic recipe for moderately spicy sauteed tofu, quick and easy
3c59982c	49	and not too unhealthy. Goes well with steamed broccoli and rice.</p>
	50
	51	<p>I don't press the tofu as I find when it does it absorbs too much of
	52	the marinade and the inside of the cubes just become vaguely vinegary.</p>
	53
	54	<h2><a name="sec1" id="sec1"></a>
	55	Ingredients</h2>
	56
	57	<ul>
	58	<li>14oz (397g) Firm Tofu</li>
	59	<li>Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a
	60	small amount of toasted sesame oil added near the end.</li>
	61	</ul>
	62
	63	<h3><a name="sec2" id="sec2"></a>
	64	Marinade</h3>
	65
	66	<ul>
	67	<li>1/2 cup water</li>
	68	<li>2.5 tbsp low sodium soy sauce</li>
	69	<li>2 tbsp apple cider vinegar</li>
	70	<li>2 tbsp pomegranate molasses
	71
	72	<ul>
	73	<li>Try to find some with no added sugar (hard
	74	nowadays!). <a href="http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/">Al Wadi pomegranate molasses</a> is available on Amazon
	75	(Bezos wins this round...) if your local market doesn't have any
	76	pure pomegranate molasses.</li>
	77	</ul></li>
	78	<li>4 cloves garlic, minced</li>
	79	<li>1/2 tbsp onion powder</li>
	80	<li>1/2 tbsp garlic powder</li>
	81	<li>1 small serrano or habanero pepper, minced</li>
	82	<li>2 tsp corn starch</li>
	83	</ul>
	84
	85
	86	<h3><a name="sec3" id="sec3"></a>
	87	Sauteed Vegetables</h3>
	88
	89	<p class="first">Can really be anything, sautee separately for a few minutes. I like:</p>
	90
	91	<ul>
	92	<li>1 Sweet bell pepper (red, yellow, or orange)</li>
	93	<li>1 bunch green onions</li>
	94	<li>Baby Corn</li>
	95	<li>Snap peas</li>
	96	<li>1/2 medium white onion (cut into 1/2 inch thick slices parallel
	97	with rings, then cut each slice in half)</li>
	98	<li>1 tbsp chili paste</li>
	99	</ul>
	100
	101
	102	<h3><a name="sec4" id="sec4"></a>
	103	Rice</h3>
	104
	105	<ul>
	106	<li>1 cup rice</li>
	107	<li>2 whole cloves garlic</li>
	108	<li>1/4 tsp tumeric</li>
	109	<li>1 tsp paprika</li>
	110	<li>1 tsp olive oil</li>
	111	</ul>
	112
113	<p>Cook rice on side, using whatever rice you like. Remove garlic before
114	serving.</p>
115
116
117
118	<h2><a name="sec5" id="sec5"></a>
119	Directions</h2>
120
121	<ol>
122	<li>Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)</li>
123	<li>Combine marinade ingredients except for corn starch and freshly minced garlic</li>
124	<li>Cover tofu with marinade, marinate for ~30 minutes, refrigerated</li>
125	<li>Strain tofu, retain marinade!</li>
126	<li>Prepare cornstarch by dissolving in a few tbsp of water</li>
127	<li>Mix retained marinade, cornstarch, and minced garlic well</li>
128	<li>Preheat pan over medium-high heat</li>
129	<li>Add oil and sautee tofu for ~12 minutes, tossing every three or
130	four minutes</li>
131	<li>Lower heat to medium, add sauce, and simmer until sauce
132	thickens (~8 minutes).</li>
133	</ol>
134
135
136	<h2><a name="sec6" id="sec6"></a>
137	TODO</h2>
138
139	<p class="first">bird's eye peppers instead of serrano/habanero</p>
140
141	<p>pressing tofu seems to have made it worse; outside of tofu isn't as
142	"chewy" and inside just tasted like marinade and was a bit chewier
143	than I wanted. Skip.</p>
144
145	<p>In the batch where the tofu was pressed (and I first increased the
146	cornstarch), the sauce thickened in under four minutes and scorched a
147	bit from the heat. Sauce did not thicken quickly in next batch (did
148	not press tofu) — it looks like pressing the tofu caused the tofu to
149	absorb more of the marinade so there was less sauce.</p>
150
151
152	<!-- Page published by Emacs Muse ends here -->
153
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177
11f9bd69 CE	178	<p class="cke-footer">Leebert: You don't listen to music.
11f9bd69 CE	179	Leebert: You listen to the audio equivalent of /dev/urandom
3c59982c	180	</p>
	181	<p class="cke-timestamp">Last Modified:
	182	May 9, 2019</p>
	183	</body>
	184	</html>