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* Exported from MasterCook *
Thai Spiced Tofu
Recipe By : Real Simple
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces firm tofu -- cut
into four 1/2-inch slices
3 tablespoons Thai red curry paste
[found in the Asian section of most supermarkets]
3 tablespoons sugar
2 tablespoons fish sauce -- or Tamari
[for vegetarians who don't eat fish]
1/2 pound green beans
1/2 cup vegetable broth
1 tablespoon peanut oil
Place the tofu between layers of paper towels and weigh them down with a
heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Combine the curry paste, sugar, and fish sauce; put half this sauce in a
resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
In a saucepan, combine the green beans, broth, oil, and the remaining curry
(and red pepper flakes to taste). Simmer until the beans are tender, about
5 minutes. Cover to keep warm.
Lightly coat a nonstick skillet with vegetable cooking spray and place it
over medium heat. When hot, add the tofu and cook until golden, about 4
minutes per side. Transfer to a dinner plate and cover. (Cook the fish or
chicken if using.) Serve with the green beans.
Yield : Makes 2 servings
Source : Real Simple, FEBRUARY 2004.
Formatted by Chupa Babi in MC: 02.16.04
ChupaNote : as usual I upped the heat with red pepper flakes. I also used
soft brown sugar. And I used frozen/defrost tofu for its texture.
Contributed to the FareShare Gazette by Chupa; 20 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 326 Calories; 15g Fat (39.5% calories from
fat); 12g Protein; 39g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 422mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Tofu Burgers
Recipe By : Real Simple
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
14 ounces extra-firm tofu -- drained
2 tablespoons olive oil
[if cooking on a stovetop]
1/4 pound Cheddar substitute -- sliced
4 ounces alfalfa sprouts
1 bunch radishes -- sliced (small bunch)
4 whole-wheat rolls -- toasted
Honey mustard (optional)
In a saucepan, combine the soy sauce, sugar, and vinegar (and red pepper
flakes). Cook over low heat until the marinade thickens, 5 to 7 minutes.
Cut the tofu into four 1-inch-thick burgers; transfer to a bowl, pour the
marinade over the top, and let sit 15 minutes, turning once. Place on a
medium-hot grill and cook 1 to 2 minutes per side. (To cook on a stovetop,
heat the olive oil in a grill pan over medium heat and cook the tofu 2
minutes per side.) Top each burger with some of the Cheddar and cook 2
minutes more or until the cheese melts. Top with some sprouts and sliced
radishes. Serve on the whole-wheat rolls with mustard, if desired.
Yield : 4 servings
Source : Real Simple, JUNE 2004. Formatted by Chupa Babi in MC: 06.06.04
ChupaNote : I used frozen/defrost for the texture. Used brown sugar,
seasoned Japanese rice vinegar, and added red pepper flakes. I also let it
marinate overnight. And instead of Cheddar, I put raw Vidalia onion on the
top with Beefsteak tomatoes. Fewer calories.
Contributed to the FareShare Gazette by Chupa; 21 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 207 Calories; 13g Fat (53.3% calories from
fat); 13g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2069mg
Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Tortilla-Crusted Cod Cakes
Recipe By : Real Simple
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red onion
1 bunch fresh cilantro
4 tablespoons olive oil
1 jalapeno -- seeded and finely chopped
1 1/2 pounds cod fillet
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup finely crushed tortilla chips
[from 3 cups chips]
2 oranges -- peeled and
thinly sliced into circles
Heat oven to 350F.
Finely chop enough onion to measure 3/4 cup and enough cilantro stems to
measure 1 tablespoon (reserving the leaves).
Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add
the onion, cilantro stems, and jalapeņo and cook until softened, 4 minutes.
Pulse the cod, egg, salt, pepper and the onion mixture in a food processor
until combined but not pureed. Form 8 cod cakes. Coat each cake with the
chips.
Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat.
Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer
to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the
remaining oil and the last 4 cakes. Bake until cooked through, about 10
minutes.
Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the
cilantro leaves, and the remaining oil. Serve with the cakes.
Tip : Cilantro stems have a mild though distinct flavor. Use them when you
want a slightly less pungent cilantro presence than you'd get from the
leaves.
Yield : Makes 4 servings
Source : Real Simple, MARCH 2006. Formatted by Chupa Babi in MC: 0311.06
I added one teaspoon red pepper flakes to the onion mix. Could have used
more. Used the leaves rather than the stems; I like pungent!!! Also used
egg substitute. If I make this again, I think I'd add a tablespoon or so of
curry to the crushed chips. And then not brown in the skillet. Just
increase baking time. It needed way more than 1 tablespoon oil to brown the
cakes.
Contributed to the FareShare Gazette by Chupa; 24 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 325 Calories; 16g Fat (44.7% calories from
fat); 33g Protein; 12g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 816mg
Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat.
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