favorite new recipe
Nov. 20th, 2010 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
harborshoreThe following is put together from a four-word description of a chicken dish at Wagamama and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
thesamefire's advice about frying tofu. I'm kind of proud of myself, because it is SO GOOD.
Note: the ingredients can be adjusted a lot depending on how much you're making. If you have questions about anything, let me know. Also, you can pre-slice everything if you want, I just always do it as I go along.
Stew With Beets and Tofu
Ingredients:
4-8 beets, depending on size (probably 3 or 4 if they're American)
half an onion
1-2 minced garlic cloves
grated ginger
salt pepper
3-6 carrots
thyme
oregano
stock or broth
6-8 mushrooms (plus the same kind of spicing as for the tofu)
200 g plain tofu (remember to press some water out of it before using it)
1-2 tbsp fresh ginger, chopped or grated (depends on how strong you like the flavor to be)
2 minced garlic cloves
olive oil
lemon juice
soy
pepper
salt (easy on the salt)
oregano
thyme
Directions:
Chop onions. Put them into the bottom of a large pot with olive oil, pepper, salt, thyme and oregano, minced garlic cloves and ginger. Let it cook on medium so the onions turn transparent.
Peel and slice the beets into fairly small pieces (I usually cut them in half, slice the halves into .5 cm thick slices and then cut them in half again), and add them to the onions. Peel and slice the carrots however you like them cut, as long as the pieces aren't too big. Add them to the pot. Pour on enough broth or water plus bouillon cube that the vegetables are almost covered, but be careful not to add too much (since it's stew). It's good to add a little more spices every time you add more vegetables, but stick to pepper, oregano and thyme and maybe ginger, because more salt will get overwhelming with the combination of both the broth and the soy.
Slice the mushrooms, add them to a heated frying pan (fairly high heat) with soy, olive oil, pepper, oregano, thyme, garlic and ginger, fry them for five minutes or so and add them to the pot. Add some more water, but still just enough to almost cover them. It's better to add too little than too much.
Cut the tofu into pieces. Toss it in a bowl with the ingredients to the marinade, then add them to a heated frying pan (just use the same one as for the mushrooms). You can of course marinade the tofu beforehand, I just never do. Fry it until you have that thin crust on all sides of it, beware burning, then add it to the pot.
This is a good time to start the rice (if the rice takes 10-12 minutes). So. Make the rice and let the stew simmer, but make sure all the liquid isn't gone and add a little more if it's getting very dry. Eat.
thesamefire's advice about frying tofu. I'm kind of proud of myself, because it is SO GOOD.Note: the ingredients can be adjusted a lot depending on how much you're making. If you have questions about anything, let me know. Also, you can pre-slice everything if you want, I just always do it as I go along.
Stew With Beets and Tofu
Ingredients:
4-8 beets, depending on size (probably 3 or 4 if they're American)
half an onion
1-2 minced garlic cloves
grated ginger
salt pepper
3-6 carrots
thyme
oregano
stock or broth
6-8 mushrooms (plus the same kind of spicing as for the tofu)
200 g plain tofu (remember to press some water out of it before using it)
1-2 tbsp fresh ginger, chopped or grated (depends on how strong you like the flavor to be)
2 minced garlic cloves
olive oil
lemon juice
soy
pepper
salt (easy on the salt)
oregano
thyme
Directions:
Chop onions. Put them into the bottom of a large pot with olive oil, pepper, salt, thyme and oregano, minced garlic cloves and ginger. Let it cook on medium so the onions turn transparent.
Peel and slice the beets into fairly small pieces (I usually cut them in half, slice the halves into .5 cm thick slices and then cut them in half again), and add them to the onions. Peel and slice the carrots however you like them cut, as long as the pieces aren't too big. Add them to the pot. Pour on enough broth or water plus bouillon cube that the vegetables are almost covered, but be careful not to add too much (since it's stew). It's good to add a little more spices every time you add more vegetables, but stick to pepper, oregano and thyme and maybe ginger, because more salt will get overwhelming with the combination of both the broth and the soy.
Slice the mushrooms, add them to a heated frying pan (fairly high heat) with soy, olive oil, pepper, oregano, thyme, garlic and ginger, fry them for five minutes or so and add them to the pot. Add some more water, but still just enough to almost cover them. It's better to add too little than too much.
Cut the tofu into pieces. Toss it in a bowl with the ingredients to the marinade, then add them to a heated frying pan (just use the same one as for the mushrooms). You can of course marinade the tofu beforehand, I just never do. Fry it until you have that thin crust on all sides of it, beware burning, then add it to the pot.
This is a good time to start the rice (if the rice takes 10-12 minutes). So. Make the rice and let the stew simmer, but make sure all the liquid isn't gone and add a little more if it's getting very dry. Eat.
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(no subject)
Date: 2010-11-20 02:54 pm (UTC)(no subject)
Date: 2010-11-20 03:15 pm (UTC)