Crispy Tofu with Green Vegetable Stir-fry

As soon as I saw the photo for this recipe in a recent issue of Family Fun Magazine, I ripped it out.
This looked like it could be the one. The recipe that would get certain members of my family excited about tofu. (I won't mention any names, but one of them is not a child- that pretty much gives it away, doesn't it?)
Ok, maybe excited isn't the right word to use there.
Acceptance is what I was going for.

Here you have small tofu cubes that are marinated, breaded, and deliciously crispy.
This recipe is a bit more time intensive than the one I posted last week, but it is also one that I would make again.
The stir-fry is great, the tofu is delicious and my family really loved it.

The tofu cubes are flavorful and crispy-the panko breading is perfect.
The recipe suggested serving this over rice, but we don't eat alot of rice and I had some whole wheat angel hair pasta, so I served the stir-fry over noodles instead.
The recipe also suggested using any combination of green vegetables that you like, such as: asparagus, fresh green beans, broccoli, sugar snap peas, snow peas, and/or zucchini.
I used all of the above, except for the sugar snap peas and snow peas.

My daughter (the one that loves tofu), even ate some of the leftover cubes as a snack the next day. Cold, out of the refrigerator.

I'm just saying....


Crispy Tofu with Green Veggie Stir-Fry adapted from Family Fun Magazine
Ingredients
For the tofu:
1 14 oz package extra firm tofu
2 Tbls soy sauce
1 tsp fresh lime juice
1 tsp sugar
3/4 cup cornstarch
2 eggs, lightly beaten
1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
1/3 cup canola oil (I used 2 Tbls and cooking spray)

1- Drain the tofu, then press it with paper towels to remove excess water. Cut into cubes.
2. Combine the soy sauce, lime juice, and sugar in a 8-inch square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.
3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.
4. Line a baking sheet with paper towels and heat the oven to 200 degrees F. Heat a 10 to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

For the stir-fry sauce:
1/2 cup chicken broth
1 1/4 teaspoons cornstarch
2 Tbls oyster sauce
1 Tbls soy sauce
1 teaspoon sugar
3/4 teaspoon toasted sesame oil

1. Whisk together the sauce ingredients in a small bowl. Set aside.

For the stir-fry:
1 Tbls canola oil
1 small bunch scallions
2 teaspoons minced fresh ginger
4 cups cut up vegetables to stir-fry(I used broccoli, asparagus, zucchini and fresh green beans)
2 teaspoons minced fresh garlic
2 teaspoons toasted sesame seeds ( I totally forgot about these)

1. Heat a large skillet or wok over high heat. Add the oil, then the scallions and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp tender, about 3 or 4 minutes. Add the garlic and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

Serve stir-fry with rice or noodles and top with 12 cubes of tofu, per serving. Sprinkle with sesame seeds.

One Year Ago-Red Lentil Soup-2 ways and Bundles of Joy with homemade Pear Butter

Jicama and Orange Salad with Ginger-Sesame Vinaigrette

I have been having trouble getting pictures of the dishes I am making lately. It isn't safe to bet I can take a picture of the leftovers, because sometimes there aren't any. I took a picture of this salad after we had tossed it with the dressing, but before we topped it with the toasted sesame seeds. So, just imagine some crunchy, toasted sesame seeds on top and you will complete the picture.
The dressing was scrumptious and the combination of fruits and veggies was perfect. There was just enough sweetness and some crunch with the jicama and bell pepper. My kids love Jicama- they gobble it up. I added some romaine to the salad as well and cut my bell peppers into bite-size pieces, they are so much easier to eat that way.
Colorful and delicious!

Jicama and Orange Salad from Cooking Light
6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
6 cups lightly packed baby spinach (about 3 ounces)
1 cup orange sections (about 2 oranges)
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2/3 cup Ginger-Sesame Vinaigrette*
2 tablespoons sesame seeds, toasted

Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.


*Ginger-Sesame Vinaigrette adapted from Cooking Light
1/2 cup rice wine vinegar
1/4 cup chopped green onions
2 tablespoons sugar
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons canola oil
2 teaspoons dark sesame oil

Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.

Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.

Coming Tomorrow- Rice Pudding with Pomegranate Syrup

Sizzling Salmon and Spinach Salad with Soy Vinaigrette

I like fish, but honestly, salmon is one of my least favorites. I still try to serve it every once in awhile because of the nutritional benefits. This recipe, however, was delicious! I loved it. Maybe it was because there were so many other flavors in this salad that really complimented the salmon or made it less noticeable. Whatever it was, I don't care- We loved it!

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette (Cooking Light)

Dressing:

3 tablespoons thinly sliced green onions

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon water

1 teaspoon sesame seeds, toasted

1 teaspoon bottled minced garlic

1 teaspoon dark sesame oil

1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

Salad:

2 teaspoons dark sesame oil, divided

4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)

1 cup (1-inch) sliced green onions

1 cup fresh or frozen corn kernels, thawed

4 (6-ounce) salmon fillets (about 1 inch thick)

8 cups baby spinach

1 cup fresh bean sprouts

1 cup red bell pepper strips

Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.