cooking: vegetarian stuffed tofu w/ scallions & mushrooms

I finally got around to cooking that vegetarian stuffed tofu that I bought. Didn’t quite know what to expect, but I liked it. Probably will buy some in the future. Here’s my kinda sorta makeshift recipe.

Vegetarian Stuffed Tofu w/ Scallions and Mushrooms
Serves 4-5

-1 bag of vegetarian stuffed tofu, defrosted
-soy sauce, to taste
-peanut oil
-20 oz button mushrooms, sliced
-3 scallions, chopped

Heat wok over high heat till smoking. Add a couple of tablespoons of peanut oil and coat wok. Immediately toss in scallions and mushrooms. Cook until mushrooms have softened. Add some soy sauce during cooking if it turns out dry.

Add the tofu. Cook, stirring often, until the tofu is soft and ready to eat.

Serve with white rice. Enjoy.

My cooking techniques here might have been a bit flawed. Maybe my cooking order was wrong? The scallions turned really dark and lost the nice green they should have. In the end, it tasted fine, but maybe I should have cooked the tofu first?

Tagged: , , ,

vegetarian stuffed tofu

I stopped by the Asian grocery today and I came across this in the frozen vegetarian section.

It intrigued me and I’ve had some really delicious “stuffed tofu” at Asian restaurants so I picked up a pack. I was looking at the ingredients though and the first two were ISP and TVP. I have no idea what that is, so just a couple minutes ago, I translated what I could of the first two ingredients in Chinese and only came up with words that I didn’t think were ISP and TVP translated. The first ingredient (in Chinese) was soybean (something) white. The second ingredient (in Chinese) was soybean fiber, I think.

Has anyone tried this before? or know what these two ingredients are??

Tagged: , ,

cooking: asian wings

I was host to a family gathering a few weekends ago and decided to make this simple, quick dish to serve. This came out great! The combinations of all the ingredients in this sauce really gave it a sweet/sour/hot, almost BBQ flavor to it…but SOO much better than BBQ wings.

Only regret is that there were a bunch of people at the party and I wish I had better estimated how many wings I should have made…these went extremely quick!

Asian Wings
Adapted from Saveur

Serves 8 or less

-1 1/3 cup hoisin
-1/2 cup rice wine vinegar
-1/2 cup white wine vinegar (I would have used 1 cup of rice wine vinegar, but I ran out)
-4 cloves garlic, minced
-2 tsp. chili flakes
-2 tsp. five spice powder
-4 lbs. chicken wings
-oil, in deep fryer

Preheat deep fryer to 375°.

In a large bowl, whisk together the five spice, chili flakes, garlic, vinegar, and hoisin until thoroughly combined.

Once deep fryer is at desired temperature, place wings in baskets and fry for 10-12 minutes until skin is golden and crispy.

Place wings in large bowl with sauce. Toss until well coated. Serve along with remaining sauce. You may have to fry and toss in batches.


…I just might have to make these on Sunday…

Tagged: , , ,

cooking: noodles w/ peanut sauce

I’ve been wanting to make peanut sauce noodles for a while now… Tonight, I made the choice to. Inspired by Beth’s peanut sauce recipe at Budget Bytes, I gathered some ingredients to make it tonight.

On the list of ingredients, I omitted the coconut milk, lime juice, sriracha, and cilantro. I used a food processor to mix everything together and tasted it….it tasted great!

When my pasta was done, I drained it, mixed in the sauce and stirred. Unfortunately, it became super dry… All the moisture that was in the sauce was now gone…

I’m, not entirely sure what went wrong since I’ve never worked with peanut sauce before but I goofed…

Epic fail.

I’m going to figure this out though, cause I LOVE noodles in peanut sauce!

Tagged: , , ,
Page 2 of 212