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10 Top-Rated Tofu Stir-Fry Recipes | Allrecipes Add bell pepper, garlic, ginger and broccoli noodles to the skillet. of Tofu and Broccoli with Peanut Sauce. Advertisement. Recipe: 12 Recipes Using Tofu - Recipelink.com Everyone should have it. --> Cook the above in some butter or oil until the onions are translucent then add all the rest: 1 cup "good, pure" peanut butter (a great use for that massive jar of peanut butter) 1 tbs honey. In large skillet or wok begin to heat 2 Tbsp of peanut oil. Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. Sauté for 5-6 minutes. Labels: Aspagargus Mushroom Sauce. 1 Tbsp = 42 calories, 1.5 g protein. Add rest of ingredients; stir until butter and cheese are melted. Step 2. Browse and save recipes from Moosewood Restaurant Favorites: The 250 Most-Requested Naturally Delicious Recipes from One of America's Best-Loved Restaurants to your own online collection at EatYourBooks.com $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . 1/2 cup peanut butter 1/2 teaspoon salt (or to taste) Sauté the onions in the oil until translucent. the tofu. The Enchanted Broccoli Forest. Bring to a simmer, then lower heat to keep warm. Remove the bay leaf. From Vegan with a Vengeance by Isa Chandra Moskowitz, part of the recipe Cold Udon Noodles with Peanut Sauce . Add the tofu along with the following ingredients: 1 Tbsp white wine vinegar; 4 Tbsp soy sauce; 1/2 tsp dry ginger; 1 tsp toasted sesame oil 12 cup olive oil. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. I love this spicy broiled broccoli but steamed edamame is a great, simple option. Heat oil in 12-inch skillet over medium-high heat until just smoking. Step 3. Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. Set aside. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. Stir-fry for a minute and then add the sherry. Set aside. Rating: 5/5 (1) Total Time: 45 mins. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. $6.50 . Nutritional Yeast: Nutritional yeast is an inactive yeast similar to brewer's yeast, but with more flavor.It's yellow in color and has a delicious nutty, cheesy taste. Pour over vegetables and tofu. Form the mixture into 1 1/2-inch balls. Lower the heat and simmer for 5 minutes. Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. Directions 1. 2. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. I always press it and bake it then add it to . Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood's Ginger Orange Tea (9/17/2014) Moosewood's Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad (8/28/2012) Pasta with Broccoli, Edamame & Walnuts (6/25/2017) Peach Soup (8/29/2015) Pescado Veracruz (3/6/2015) If your block of tofu is larger than 12 ounces, trim it down. If your block of tofu is larger than 12 ounces, trim it down. 1/2 teaspoon toasted sesame oil (or to taste) 2-3 tablespoons hot water (to your desired consistency) Optional Add-ins 1 tablespoon lime juice 1 teaspoon chili oil 1-2 tablespoons Sriracha Instructions Add all of the ingredients into a small bowl. Preheat oven to 400 degrees F (204 C). Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. It's a shredded veggie and tofu mixture that is sauteed and wrapped in cabbage leaves (though I always skip that step). Set aside. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. It was hard to be a progressive lefty in the mid-eighties. They said that these Add the hot water, and stir to combine until you have a smooth sauce. Saute the onions in the oil until just translucent. Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. This million-plus-selling, well-loved tome was revised in the mid-1990s to reflect lighter, easier-to . Thennnnnrushed red pepper flakes on top! Spread on a greased baking sheet. Mix well. In a small saucepan, bring the marinade ingredients to a boil. Line a baking sheet with parchment paper. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes. Pesto Genovese is an uncooked cold sauce made only with 7 ingredients. Add the tomato sauce and stir to combine. Let stand 1 hour at room temperature to allow the flavors to meld. If it gets too thick, add some water or vegetable broth to thin it back out. I don't know about you, but I consider Mollie Katzen to be the mother of vegetarian cooking. Reply. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in). $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . Moosewood Broccoli Cheese Strudel. Add the juices and simmer for 10 minutes. 2 (or more) medium cloves minced garlic. 1 bay leaf. In a small saucepan, bring the tofu marinade ingredients to a boil. Cover and bring to a boil. Makes 2 cups. Place vegetables and tempeh on serving plate, top with egg. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Now add a ring of broccoli/ green beans, then a smaller ring of the crunchy red cabbage. Whisk the ingrdients in a small bowl until the sugar dissolves. snow day brunch: salty oatmeal (inspired by Honey); coffee. Repeat the . Sesame Mayo: Substitute a few tablespoon of the oil with sesame oil. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. Line a baking sheet with parchment paper. 2011-12-13 at 4:34 am. Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu. Today, so many people are vegetarians or even vegans that you can't go two feet without finding a . Source: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. Directions. baked tofu - recipe from a Moosewood cookbook - can't go wrong! Once your oil is hot, carefully add the broccoli and scallions. In a separate pan, fry tofu in a bit of oil until golden on all sides. Moosewood pesto recipe. Directions. In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. This hand-lettered, pen-and-ink illustrated sequel to the Moosewood Cookbook features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. by Mollie Katzen. Many of the others can be easily veganizable, and feel free to post your luck with those. When mixture sizzles, saute for ten more seconds. Bake the tofu. Place a block of firm tofu in a skillet and cover with water. In 2 batches, blend potato/water mixture until smooth and add back to pot 3. $3.00 Tempeh Bacon. 4. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. Set aside. Entire recipe = 1345 calories, 48 g pro. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli …. Add another T of oil to the skillet, heat for a few seconds, and add the broccoli and bell pepper. The Moosewood Cookbook (1977) and its sequel, The Enchanted Broccoli Forest (1985) became . Anna (twelve22) . Please review The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes vegan recipes here! Marinate broccoli at least 30 minutes Bring to a simmer and. Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a large skillet or wok over medium-high heat. Serve with vegetables on the side. Heat oil in a small skillet with ginger, garlic, and chili. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. Simmer for 1 minute and . Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Spread the tahini sauce on a platter or large plate and. $3.00 Tempeh Bacon. Add the sauce and the udon noodles and combine well. Mix together gently. Variations: Green Mayo: Add a handful each of chopped parsley and chives to step one. Or if you can grill, you can make tofu kebabs (soy sauce, sesame seed oil, chopped green onion, a little sugar, garlic marinade) with cubes of tofu, squash, tomatoes, mushrooms, etc (Moosewood's Broccoli Forest Cookbook has a simple recipe, but you can just put the above and taste). To serve, either toss the broccoli in with the tofu and sauce, or serve it on the side with the five-spice rice. milk, shredded, 1 x egg, beaten, 8 ounce lasagna noodles, 1/8 tsp black pepper, 1/2 tsp. 3. Bring to a simmer and cook, covered, on low heat, stirring occasionally, for 10 minutes. To wok add the rest of the oil, ginger, garlic, and onion. Stir in the cayenne and fresh ginger. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. RECIPE: Boil a large pot of water. Heat oil in a wok or large skillet over medium heat. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool). Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Add vinegar, salt, garlic, honey or sugar, soy sauce, sesame oil, and crushed red pepper flakes to taste, if desired. Moosewood's Baked Tofu. 5 of 11. Press tofu between layers of paper towels to remove moisture. From eatingbirdfood.com. Diamond Crystal or ¼ tsp. I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. Marinate broccoli at least 30 minutes 4 Add tofu, bring to a boil and let the sauce reduce and thickens. 2. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food.A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. Reply. Add the tofu to that skillet and cook for an additional 2 minutes. Add the shrimp, tofu, and carrot sticks to the pot and continue to simmer for about 4 minutes, until the shrimp are fully cooked and the tofu absorbs all of the yummy flavors. Morton kosher salt and ¼ tsp.. Bake for 20-30 minutes at 350 degrees F. or until golden brown. Welcome to my world. 5. January 27, 2011 - katherine . dark chocolate with quinoa. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. I will add them to the list. I gave them a pass, maybe it was an off day. Remove the tofu from the skillet and set aside. Spoon sauce over top. Replies. Combine soy sauce, sugar, and rice vinegar in a small bowl. In 1974, Mollie Katzen hand-wrote, illustrated, and locally . Place each tofu half into a bowl. Remove from heat. A gingery peanut sauce gets drizzled over the top, and crunchy flavorful 'final toppings' add a delightful finishing touch…" Gado-Gado: 1) A bed of fresh spinach goes on the bottom. The Mushroom, Carrot, Tofu stuffing! Mix in maple syrup, rice vinegar, and chili sauce or tabasco. Remove the mixture from the heat, garnish with scallions and serve. Stir in the peanut butter and sugar until the sauce is smooth. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes. Whisk well until the peanut butter and oil are combined. Nutritional yeast is also a valuable nutritional supplement, as it contains high levels of protein, folic acid, and vitamins. 6. The Moosewood Generation. We wanted our food natural and authentic, but there weren't many hippy guides around. While the water is heating up, mix the sauce together until smooth. I ordered the soup, salad, bread special.It has been my past experience salads at Moosewood were scrumptious. While the water is heating up, mix the sauce together until smooth. 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces 12 ounces spaghetti, freshly cooked Chinese Peanut Sauce 1 cup lightly salted roasted peanuts Step 1 Heat peanut oil in large nonstick. These are only the recipes in the book that are already vegan. It is amazing. I like it served on rice with an extra bit of hot sauce :) Reply. 1 review. In a small saucepan, bring the marinade ingredients to a boil. Instructions. Bon appétit! Stir-fry for a few minutes, or until the broccoli turns bright green. love me some tofu! From the Moosewood Cookbook: "An Indonesian extravaganza: Yellow rice on a bed of spinach, covered with vegetables, tofu, and hardboild eggs. Reply Delete. Add soy sauce mixture and fry for 30 seconds. See more ideas about cookbook recipes recipes cookbook. Our first recipe made was asparagus-mushroom sauce (Pg 770) over whole wheat spaghetti. Moosewood's Baked Tofu. Simmer uncovered about 20 minutes or until heated through, stirring occasionally. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side. $6.50 . Gado Gado Peanut Sauce Moosewood Cookbook Gado Gado Peanut Sauce Cookbook . Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. Add tofu to sauce and set aside. Stir in the peanut butter and sugar until the sauce is smooth. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry . Working in batches, puree the soup (in a blender, preferably) until smooth. It's flavored with miso, lemon, soy sauce, garlic, dill, and thyme. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. Add 2 teaspoons oil to skillet over medium-high heat. After having not been to Ithaca for a few years we had lunch at the Moosewood on a day in early April. Step 2 In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Instructions. . I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. broccoli, extra firm tofu, atop spinach. Keep the peanut sauce warm on a heat diffuser until ready to serve. If you have a food processor I strongly recommend using it to create a smooth consistency. Reply. Add the tofu and stir-fry until the tofu is lightly browned, 3-4 minutes. We wanted to live simply so others could simply live. I started Week Nine (3/1 - 3/7) with a breakfast of a bagel and an orange, followed by a trip to Whole Foods to get things for my Monday night recipe (look! Add the remaining hot water, and patiently mix until smooth. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Heat 1 Tbsp. Stir in chopped basil just before serving for added color and flavor. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Sadly the salad was surprisingly mediocre, served so cold the flavors were subdued, the dressing unremarkable. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. Moosewood Broccoli Cheese Strudel. 5. Meanwhile, steam broccoli. Add the carrots and saute a couple more minutes. 6. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. Heat oil in a small skillet with ginger, garlic, and chili. Simmer for 1 minute and remove from the heat. 1 review. moosewood has an awesome recipe in the enchanted broccoli forest cookbook--it's a thai dish, i believe called tofu with peanut sauce. Combine soy sauce, sugar, and rice vinegar in a small bowl. Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. When hot, add tofu and stir fry for a few minutes. pearl or raw barley, water, halved or quartered mushrooms, peeled and diced carrots, cut green beans, trimmed and halved, sliced red or yellow bell peppers, chopped fresh parsley, butter, coarsely chopped walnuts, dressing, fresh lemon juice (about 1.5 lemons), olive oil, garlic cloves, minced or pressed, dijon mustard, chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried), salt, freshly . Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger 1-2 tsp grated ginger. For the sauce, combine the hot water and peanut butter in a small bowl and then mash to combine until uniform. Here's how you make THE SAUCE: 1 cup chopped onion. If you have a food processor I strongly recommend using it to create a smooth consistency. In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Add onion and garlic and saute for 1 minute or until soft. Remove from the heat and then stir in the lemon juice, dill and pepper. Delicious. toast with Earth Balance and nutritional yeast. mmm tofu with peanut sauce & roasted veggies! Courtney N says. MOOSEWOOD! Pour sauce into serving bowl. For the stir-fry, start by cutting the tofu into 1″ cubes. Preheat oven to 400 degrees F (204 C). Then whisk in the other ingredients and set aside until it's needed. the sauce is taaaasty!! Add carrots, celery and broccoli and stir-fry until crisp-tender. Make the dipping sauce. Add broccoli, season with ½ tsp. 6 reviews. Place the cubes in a medium sauce pan, cover with water and bring to a boil. Sauté over medium heat for 1 minute, then add the tofu chunks. NOTES: * Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Luxuriously drizzle the peanut sauce over the whole concoction. Arrange the broccoli and lemon slices in a single layer on a baking sheet. leftover quinoa salad. Add the pureed cashews, the remaining 3 cups broth, and the vinegar and bring to a boil. Place garlic, parsley and scallions in food processor or blender and mince. Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. Reduce the heat and simmer for 10 minutes. Simmer for 1 minute and . Mix with a fork until all the noodles are coated. End with the tofu cubes piled up attractively, possibly with chopped egged, a bunch of cilantro, and a squeeze of lime juice or hot spice. I remember when she published her first book - Moosewood Cookbook - the book I cooked from today, as it was widely celebrated by vegetarians who, at the time, were very much in the culinary minority. Try it. I just got the Moosewood Cookbook. After that, opt for various optional options. Posted by eileen at 6:59 AM. When mixture sizzles, saute for ten more seconds. 2287 views. Add soy sauce mixture and fry for 30 seconds. 5 Serve over rice and garnish with chopped scallions, coriander leaves or microgreens. an actual recipe!) Katzen tends to recommend tofu as a substitute for cheese. Mash the tofu and add it to the other ingredients. Stir in the peanut butter and salt to taste. Mix well. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. Cook for approximately 2-4 minutes or until the broccoli becomes slightly tender. Set aside. Unknown June 30, 2010 at 11:01 AM. 6 reviews. Moosewood came to save us. Season with salt and pepper while cooking. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. RECIPE: Boil a large pot of water. 1 cup peanut butter, whisked together with 1/2 cup warm water 6 cups good veggie stock (I used low sodium non-chicken bouillon paste) 1 Tbsp soy sauce (I used low sodium tamari) 1 lb bok choy, or baby bok choy, trimmed, stems separated from leaves and chopped, leaves sliced crosswise into ribbons 1 lb firm tofu, pressed to remove the water, and . 1 pound tofu 2 tablespoons peanut oil or vegetable oil. It's heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Crispy cubes of tofu, zucchini, and bell pepper are stir-fried in Thai red curry paste with coconut milk, ginger, maple syrup, and lime for a tasty sweet-sour flavored main dish. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. Divide the block of tofu in half if you wish. Hungarian Mushroom Soup (from Moosewood) Recipe - (3. Place the noodles in a large-ish bowl, and pour the sauce over the noodles. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. Stir slowly until well combined. Stir in the soy sauce, and add more to taste. 2. This was a Mollie Katzen (of Moosewood fame) recipe I saved from the paper a long time ago that I'd never . Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea. Directions 1. Add the sauce to the skillet and let it cook until it thickens a bit. Roast 15 minutes, stir, and roast another 15 minutes until golden brown. Add the soy sauce and stir fry until broccoli is just tender and bright green. For more than 40 years Moosewood has been dishing up delicious natural vegetarian. I've tried the marinated sweet potato and broccoli salad, which is delicious, and I'm going to try the gado gado next because I love anything with a peanut sauce. Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). $ 1.50 Ithaca Bakery Multigrain Bread & amp ; butter $ 1.00 Organic brown rice $ Mixed! Whisk well until the sauce over the noodles or microgreens i ordered the (! Rice ; herbal tea the book that are already Vegan Mixed Olive Plate toss to,... 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The carrots and saute a couple more minutes g protein over whole wheat spaghetti, but there &! Pureed cashews, the remaining 3 cups broth, and pour the sauce blanched... Udon noodles and combine well cutting the tofu carrots and saute a couple more minutes a shallow dish combine. Natural and authentic, but there weren & # x27 ; t go wrong banana and sauté, occasionally.

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