[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>


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


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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" />
	10	<link href="https://feeds.unknownlamer.org/rss/site-updates"
	11	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	12
	13	<link rel="stylesheet" href="default.css" />
	14	</head>
	15	<body>
	16	<h1>Basic Sauteed Tofu</h1>
	17	<div class="contents">
	18	<dl>
	19	<dt>
	20	<a href="#sec1">Ingredients</a>
	21	</dt>
	22	<dd>
	23	<dl>
	24	<dt>
	25	<a href="#sec2">Marinade</a>
	26	</dt>
	27	<dt>
	28	<a href="#sec3">Sauteed Vegetables</a>
	29	</dt>
	30	<dt>
	31	<a href="#sec4">Rice</a>
	32	</dt>
	33	</dl>
	34	</dd>
	35	<dt>
	36	<a href="#sec5">Directions</a>
	37	</dt>
	38	<dt>
	39	<a href="#sec6">TODO</a>
	40	</dt>
	41	</dl>
	42	</div>
	43
	44
	45	<!-- Page published by Emacs Muse begins here --><p>Just a basic recipe for moderately spicy sauteed tofu, quick and easy
	46	and not too unhealthy. Goes well with steamed broccoli and rice.</p>
	47
	48	<p>I don't press the tofu as I find when it does it absorbs too much of
	49	the marinade and the inside of the cubes just become vaguely vinegary.</p>
	50
	51	<h2><a name="sec1" id="sec1"></a>
	52	Ingredients</h2>
	53
	54	<ul>
	55	<li>14oz (397g) Firm Tofu</li>
	56	<li>Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a
	57	small amount of toasted sesame oil added near the end.</li>
	58	</ul>
	59
	60	<h3><a name="sec2" id="sec2"></a>
	61	Marinade</h3>
	62
	63	<ul>
	64	<li>1/2 cup water</li>
65	<li>2.5 tbsp low sodium soy sauce</li>
66	<li>2 tbsp apple cider vinegar</li>
67	<li>2 tbsp pomegranate molasses
68
69	<ul>
70	<li>Try to find some with no added sugar (hard
71	nowadays!). <a href="http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/">Al Wadi pomegranate molasses</a> is available on Amazon
72	(Bezos wins this round...) if your local market doesn't have any
73	pure pomegranate molasses.</li>
74	</ul></li>
75	<li>4 cloves garlic, minced</li>
76	<li>1/2 tbsp onion powder</li>
77	<li>1/2 tbsp garlic powder</li>
78	<li>1 small serrano or habanero pepper, minced</li>
79	<li>2 tsp corn starch</li>
80	</ul>
81
82
83	<h3><a name="sec3" id="sec3"></a>
84	Sauteed Vegetables</h3>
85
86	<p class="first">Can really be anything, sautee separately for a few minutes. I like:</p>
87
88	<ul>
89	<li>1 Sweet bell pepper (red, yellow, or orange)</li>
90	<li>1 bunch green onions</li>
91	<li>Baby Corn</li>
92	<li>Snap peas</li>
93	<li>1/2 medium white onion (cut into 1/2 inch thick slices parallel
94	with rings, then cut each slice in half)</li>
95	<li>1 tbsp chili paste</li>
96	</ul>
97
98
99	<h3><a name="sec4" id="sec4"></a>
100	Rice</h3>
101
102	<ul>
103	<li>1 cup rice</li>
104	<li>2 whole cloves garlic</li>
105	<li>1/4 tsp tumeric</li>
106	<li>1 tsp paprika</li>
107	<li>1 tsp olive oil</li>
108	</ul>
109
110	<p>Cook rice on side, using whatever rice you like. Remove garlic before
111	serving.</p>
112
113
114
115	<h2><a name="sec5" id="sec5"></a>
116	Directions</h2>
117
118	<ol>
119	<li>Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)</li>
120	<li>Combine marinade ingredients except for corn starch and freshly minced garlic</li>
121	<li>Cover tofu with marinade, marinate for ~30 minutes, refrigerated</li>
122	<li>Strain tofu, retain marinade!</li>
123	<li>Prepare cornstarch by dissolving in a few tbsp of water</li>
124	<li>Mix retained marinade, cornstarch, and minced garlic well</li>
125	<li>Preheat pan over medium-high heat</li>
126	<li>Add oil and sautee tofu for ~12 minutes, tossing every three or
127	four minutes</li>
128	<li>Lower heat to medium, add sauce, and simmer until sauce
129	thickens (~8 minutes).</li>
130	</ol>
131
132
133	<h2><a name="sec6" id="sec6"></a>
134	TODO</h2>
135
136	<p class="first">bird's eye peppers instead of serrano/habanero</p>
137
138	<p>pressing tofu seems to have made it worse; outside of tofu isn't as
139	"chewy" and inside just tasted like marinade and was a bit chewier
140	than I wanted. Skip.</p>
141
142	<p>In the batch where the tofu was pressed (and I first increased the
143	cornstarch), the sauce thickened in under four minutes and scorched a
144	bit from the heat. Sauce did not thicken quickly in next batch (did
145	not press tofu) — it looks like pressing the tofu caused the tofu to
146	absorb more of the marinade so there was less sauce.</p>
147
148
149	<!-- Page published by Emacs Muse ends here -->
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174
175	<p class="cke-footer">Baron Hausmann: I hate like...
176	Baron Hausmann: suburban punks
177	Baron Hausmann: because they try to add things that should never be a part of punk
178	Baron Hausmann: like caring
179	Baron Hausmann: and cleanliness
180	</p>
181	<p class="cke-timestamp">Last Modified:
182	May 9, 2019</p>
183	</body>
184	</html>