tofu

Tofu, puha, tomato scramble

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Just a quick update on a parakuihi recipe I shared earlier.  The puha is growing strong in our backyard at the moment so I’ve been putting it into most things at the moment and it goes great in this tofu scramble recipe.

You can also serve with some sliced fresh tomato, or add that to the scramble too, as well as some mushrooms or capsicum.

Kīnaki (serves 2-3)

  • 1 block of firm style tofu
  • 1 small onion – diced finely
  • 1 clove diced garlic
  • 3 tablespoons of soy sauce
  • 1.5 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon sesame oil
  • A little sesame oil for cooking

Huarahi

Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.

Press any excess moisture out of the tofu (I use some muslin cloths for this).

Heat some sesame oil in a frying pan.  When sizzling, add chopped onion and garlic and fry until slightly brown.  Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon.  Add the seasoning mixture and stir to make sure all of the tofu is well coated.

Serve as it is, or on top of toasted bread.

 

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Easy Miso Ramen Soup

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It’s been getting a bit makariri the last few nights so I decided to have a go at a hot and spicy noodle soup.  Pak choi came in our Ooooby box this week (post on this veggie box delivery initiative to follow) but I am really keen to try this with some watercress and puha as a substitute (need to go on a foraging mission this weekend!).  This recipe is enough for two hungry pakeke!

Kīnaki:

Broth

  • 2 tsp sesame or vegetable oil
  • 2 tsp minced garlic
  • 1 spring onion, diced
  • 1 tsp minced ginger
  • 5 cups vegetable stock
  • 2 Tbsp miso paste
  • 1 red chilli sliced in half lengthways, seeds removed (I put this in whole to flavour the broth and then take it out before serving) – optional

Soup ingredients

  • Ramen noodles (I used 1.5 bundles of these ones)
  • 6 button mushrooms, thinly sliced
  • 2 small bunches of pak choi (I chop the stem into chunks and put the leaves in whole)
  • 1/2 block firm tofu
  • 1 spring onions, diced
  • some toasted sesame seeds and chilli flakes for serving (you could also add some fresh bean sprouts)

Huarahi:

Heat the sesame oil in a large saucepan and add the minced garlic, ginger, and 1 diced spring onion.  Fry these until slightly brown and then add the vegetable stock.  Add the whole chilli to the stock and simmer.

Ladle a cup or so of the broth into a pyrex jug or bowl.  Add in the miso and then whisk until it has broken up and dissolved.  Return this mixture to the broth.

Remove the chilli.  Add the ramen noodles, the mushrooms, the tofu and some of the pak choi.  Cook until the noodles are ready.

Serve in deep bowls with the rest of the pak choi added at the last minute.  Top with the spring onions, toasted sesame seeds and chilli flakes.

 

 

 

Satay Tofu and Sesame Rice

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This is another dish we regularly make in our whare because it’s tasty and easy.  Sometimes I stir fry some green beans in a bit of sesame oil with garlic, crushed peanuts, a little soy sauce and some chilli flakes and serve this on the side, or I serve it with some steamed broccoli or other veg.

Kīnaki: Serves 4 (if you serve it with some veggies, more like 2 if you are just doing the tofu)

  • 1 x block of firm tofu, with excess moisture squeezed out (I use a bit of muslin cloth, wrap the tofu up and then place a heavy chopping board or recipe books on top to draw it out)
  • 1 clove minced garlic
  • 1/2 teaspoon minced ginger
  • 1 x spring onion thinly chopped
  • Toasted sesame seeds (optional – for garnish)
  • Rice – 1/2 cup dry rice per person

For sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons peanut butter (can use crunchy or smooth)
  • 1 tablespoon agave or maple syrup
  • 2 tablespoons hot water
  • 1 tablespoon sriracha sauce

Huarahi:

Cook the rice in your preferred method.  While the rice is cooking, remove the excess moisture from the tofu.  You could also toast a few tablespoons of sesame seeds and set these aside if using.

Prepare the satay sauce by combining all ingredients and mixing together thoroughly with a fork.

Cut up the tofu into cubes.  Heat a little oil in a medium-sized pan and fry the garlic and ginger, turn down the heat slightly.  Add the tofu and brown on all sides.  Pour the sauce over the top and stir so that all of the tofu is coated.  The sauce will thicken up.  Continue stirring until it is heated right through.

Serve tofu on rice and garnish with spring onions and toasted sesame seeds.

 

 

Tofu Scramble

tofu

This is a quick and easy dish that is good for when your mates argue that you can’t have a delicious breakfast without bacon and eggs.

It only takes a few minutes and you can jazz it up lots of different ways – serve with some sliced tomato or avocado on the side, or on a toasted bagel or bun with hummus, or stir through some mushrooms, spinach, black beans or capsicum – for this edition I sprinkled some sprouts and dukkah over the top (you could always add some hot sauce too).

Kīnaki (serves 2-3)

  • 1 block of firm style tofu
  • 1 small onion – diced finely
  • 1 clove diced garlic
  • 3 tablespoons of soy sauce
  • 1.5 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon sesame oil
  • A little sesame oil for cooking

Huarahi

Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.

Press any excess moisture out of the tofu (I use some muslin cloths for this).

Heat some sesame oil in a frying pan.  When sizzling, add chopped onion and garlic and fry until slightly brown.  Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon.  Add the seasoning mixture and stir to make sure all of the tofu is well coated.

Serve as it is, or on top of toasted bread.

(And a nice mug of coffee).

 

Pad Thai

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We love Pad Thai in our whare.  We have fond memories of eating it for breakfast, lunch, and dinner down Kao San Road in Bangkok.  This is the best version I’ve managed to make to date – a lot of the recipes I’ve tried didn’t even come close to the original awesomeness.  This is pretty good, but I don’t think anything will quite manage to live up to our holiday memories.  If you want to make this a spicy version, add a tablespoon of sriracha to the sauce mix (I usually do this.  I much prefer a bit of chilli!).

Kīnaki (Serves 4)
  • 1 tablespoon sesame oil
  • 1 x block firm tofu, drained and chopped into large cubes
  • 1 x small bunch of pak choy roughly chopped
  • 8 x white button mushrooms sliced
  • 1 x clove of garlic, finely diced (or 1 teaspoon crushed garlic)
  • 4 x spring onions chopped small
Pad Thai Sauce
  • 2 heaped tablespoons brown sugar
  • ¼ cup soy sauce
  • 1 tablespoon of tomato paste
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • ¼ tsp garlic powder
  • 2 teaspoons of sesame oil
Garnish
  • ½ cup crushed peanuts
  • 1 tbsp sesame seeds
  • fresh coriander roughly chopped

Huarahi

In a wok or large pan with deep sides, add the sesame oil and turn up to a medium heat.  Ad a little bit of garlic and the tofu cubes and cook until the tofu is brown on all sides.  Set this aside.

Bring a pot of water to the boil and then add the rice noodles.  Cook for about 8 minutes (until tender) and then drain these and set them aside also.

In the same pan you used for the tofu, heat some more sesame oil and then add the chopped pak choy, mushrooms, spring onions and the rest of the garlic.  Cook for about five minutes until all the veggies have softened.  Add the drained noodles to the pan as well as the tofu and toss everything together.

In a small jug, whisk together all of the sauce ingredients.  Pour this over the noodle and veggie mixture and toss it all together.

Put the crushed peanuts and sesame seeds in a small pan and turn up.  Toast these lightly and set aside.

Serve the pad thai up into four bowls and garnish with the toasted nuts and seeds and a sprinkle of chopped fresh coriander.

 

Phở

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This is a really tasty version of phở – Vietnamese noodle soup.  You can mix up the toppings that you use, depending on what’s cheap or what you have growing at your whare – you don’t need to use everything I’ve listed (i.e. it looks like you need heaps but really you can make it as simple or as complicated as you want).  Leave out the chilli if you’d rather have a savoury soup than a spicy one.  Some nice substitutions are: lightly stir-fried or steamed green beans, broccoli or cauliflower, or oyster mushrooms instead of the button variety.

Kīnaki (serves 4)

For stock

  • 1 x onion
  • 2 x garlic cloves (or a teaspoon of crushed garlic)
  • 4 thin slices of fresh ginger (or a teaspoon of crushed ginger)
  • 9 cups of vegetable stock (or 8 cups of water and 4 teaspoons of vegetable bullion)
  • 4 x cloves
  • 1 x stick of cinnamon (or 1 teaspoon of ground cinnamon)
  • 1 x star anise
  • 1 x fresh red chilli, diced

Noodles & toppings

  • 2 x tablespoons chopped mint
  • 2 x tablespoons chopped coriander
  • 2 x sliced spring onions (you can cut these on the diagonal to look flash…)
  • 2 x handful of bean sprouts
  • 1 x packet of firm tofu, drained and cut into slices.
  • 8 or so white button mushrooms
  • 1 x small bunch of pak choy
  • Crushed peanuts or cashews
  • Rice noodles

Huarahi

To make the broth, add the stock, garlic, ginger, cloves, cinnamon, chilli and star anise to a large pot.  Roughly chop the onion and add this to the mix.  Bring it to the boil and then turn down the heat and let it simmer away.  Set a timer for 15 minutes.

While the broth is cooking, prepare the noodles and the fresh ingredients.

I usually use white vermicelli noodles – to prepare these they just need to be soaked in cold water for a few minutes.  Drain them and then place a handful of noodles into each bowl you are using to serve your phở.

Cut up the pak choy – I like to cut a few slices off the stalk as those are nice and crunchy, and then cut the rest of it lengthways into a couple of long, green bits from each leaf.  Set these aside.

Heat a little sesame oil in a large pan to cook the tofu (if you want you can add a little garlic and freshly grated ginger to season the tofu a little).  Add the tofu slices and cook until brown on all sides.  Remove the tofu from the pan and set aside.  Return the pan to the stove, add a little more sesame oil and fry the mushrooms.  Once tender, remove these from the pan also and set aside.

Once the 15 minute timer goes off, add the pak choy to your stock and set the timer for another 5 minutes.

Now prepare the bowls for serving. Place some bean sprouts on top of the noodles.  Add a few slices of tofu and some mushrooms to each bowl.  Once the timer goes off, ladle some of the soup into each bowl (avoiding the large chunks of onion, star anise etc.  Make sure you get a few slices of the pak choy though.)

Top each bowl with some spring onions, some mint and coriander, a sprinkle of the crushed nuts (and add a little sriracha if you like it spicy).