weeknight dinner: apricot chili glazed tofu

this is another one of those things i've had in the back of my head since i first saw the recipe. the original recipe was for chicken lettuce cups but it was the apricot sesame sambal sauce to go with them that had me. i finally decide to use the sauce with a stir-fry. since i didn't quite have the exact ingredients that the original recipe called for, my version is slightly modified. i also adjusted quantities depending on flavors that i prefer. the result is a classic combination: sweet and spicy. don't be scared by the fruit and spicy combo. i'm not sure why but several people i've mentioned this to have had an awkward reaction. just think duck sauce. (often apricot based).

apricot chili glazed tofu
(adapted from guy fieri's apricot sesame sambal sauce from the food network)

• 1/3 cup soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• whatever asian hot chili sauce you have adjusted to taste; i only had thai chili sauce, so i used a drizzle
  
• 2 tablespoons apricot preserves
• 1/4 cup mirin
• 2 tablespoons oyster sauce
  
• 1 teaspoon minced cilantro
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• tofu, diced
  

• mix all ingredients together thoroughly
  
• use part of the sauce to marinate the tofu
• sautee tofu in a skillet over high heat, turning every so often until browned
• add remaining sauce and stir fry for another minute
• stir fried some vegetables to add to the mix (i used string beans and baby bok choy) and serve over rice
  

teriyaki baked tofu

tofu is pretty much a punchline. but imagine a tofu dish that everyone would like. having trouble? well, it exists and i made it. really, i swear. The Boy even ate it and LIKED it. tofu. he liked tofu. so here's the deal.

if you bake tofu, it allows you to get it crispy and chewy, which vastly improves the texture. and we all know tofu takes on the taste of its marinade exceptionally well, so if it's a good one, the tofu is sure to taste great! you certainly don't have to use a teriyaki marinade, anything will do. peanut sauce, bbq sauce, something meatloaf like, vinaigrette, you name it. like spicy food? throw in some hot sauce or red pepper flakes. got it? this is really more about a method than a recipe.

so how did i make my tofu? alright, alright, i'll give you a recipe. once you have the finished product, it's perfect on salads or just darn good for snacking!

teriyaki baked tofu

• extra firm tofu
  
• sesame oil
• soy sauce
• ginger
• garlic
• mirin

• some will say you should press your tofu. i say wrap it up in some paper towels and squeeze a couple of times. this should be good enough...
• slice the tofu lengthwise. i sliced my package of tofu into 4 thin pieces.
  
• mince garlic and ginger. add to marination receptacle (i find that a large ziploc baggie works particularly well).
  
• add the sesame oil, soy sauce and mirin. the liquids should equal about 1/3-1/2 of a cup and i make at least half of that liquid soy sauce. add to marination receptacle.
  
• marinate! at LEAST a half hour. depending on how hungry you are:

• put on a baking sheet and bake in a 325-350 degree oven until crispy and golden. about 30-45 minutes.
  

weeknight dinner: tofu spinach soup

i was feeling a bit under the weather and was craving some comfort food. sadly, i don't have a restaurant in delivery distance with soup that gets the job done. hence my need to make this amazing healing comfort soup myself. the perfect solution? tofu and spinach soup! if your local chinese restaurant has it, i highly recommend it. the only chinese restaurants in local proximity here are scary, small, neon lit, greasy window ones. no thanks. this recipe is super simple and good but nothing crazy fancy. perfect for the "i'm feeling crappy and want something soothing to eat" feeling.




tofu and spinach soup

• 1 32-ounce container of chicken stock (or vegetable stock)
• 1 pack firm tofu, cubed
• 1 tablespoon sesame oil
  
• piece of ginger, chopped
  
• 2 cloves garlic, chopped
  
• green onions, sliced
  
• a few big handfuls of spinach (i like baby spinach in this one)
  
• sesame oil and soy sauce for serving

• briefly heat sesame oil in the bottom of a pot.
• add tofu, garlic, and ginger and sautee for a few minutes.
• add chicken stock and bring to a simmer.
• add spinach and allow to cook until wilted.
• add sesame oil and soy sauce as needed for serving.
  

weeknight dinner: tofu shirataki

i spied this curious looking food (tofu shirataki) on a couple of trips to the grocery store and knew it was only a matter of time before it made it into my weekly dinner rotation. it's a food that seems too good to be true: tofu noodles. my thoughts immediately went to a plethora of guilt-free and gluten-free pasta dishes. i was quite excited to try a stir-fry noodle dish, since this is something i just can't find wheat-free in restaurants. my yakisoba and/or chow mein days are over.


definitely follow the prep directions on the package: rinse the noodles well, boil for 2-3 minutes, then dry. the package mentions an "authentic aroma," which i assumed would be slightly fermented soy smelling. not so. they smell awful, so don't skip the prep. to make mine yakisoba style, i heated up some vegetable oil in a large pan and then sauteed some celery, zucchini and onions. a few minutes later, i added the tofu shirataki and, as it says to do so on the house foods website, pressed the noodles down, to help them brown. after a couple of minutes, i added some homemade teriyaki sauce (garlic, ginger, soy sauce, mirin and oil) to the pan and let everything cook for an additional 2 minutes.

i was quite happy with the results. the noodles resist a greasy, fried feeling. the texture is a bit soft but not mushy. it definitely helps to have the vegetables with some crunch left to them. next time: tofu shirataki spaghetti style!

more tofu shirataki recipes are available on the house foods website.