Sunday, April 16, 2006

Stir-Fried Szechuan Tofu, Broccoli, and Mushrooms

For 4.

For the sauce:

2 teaspoons cornstarch
¼ cup water
1 tablespoon chili paste with garlic
¼ cup soy sauce
¼ cup sherry
1 teaspoon brown sugar

For the stir-fry:

3 tablespoons vegetable oil
1 pound extra-firm tofu, cut into ½ inch slices and patted dry with paper towel, then cut into smaller cubes, about ½ inch, and pat dry again
3 cups sliced mushrooms
5-6 cups tiny broccoli florets
2 carrots, thinly sliced
¼ cup water

Combine the sauce ingredients; set aside.

Heat the oil in large pan on a medium-high setting. Add the tofu and turn occasionally, until browned on all (or most) sides. Remove and drain on paper towel.

Toss the mushrooms into the pan and fry for a few minutes; add broccoli and carrots and water. Cover and cook about 5 minutes, or until the broccoli is tender.

Return tofu to the pan and mix-in. Stir in the sauce until it thickens. Serve over hot rice.

(From Jeanne Lemlin’s Vegetarian Classics.)

Saturday, April 15, 2006

Wilted Spinach with Garlic and Oil

Easy and very tasty. The spinach really cooks down so don't be alarmed by how much the recipe calls for.

For 4.

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 pound washed spinach, stems removed
Salt and freshly ground pepper

Using a fairly large and deep skillet with a lid, let it warm up on a medium heat setting. Add the garlic and the oil; let it cook for five minutes or so. Dump the spinach in - you may have to dump a handful and let it cook down before adding some more, depending on your pan's capacity.

(From Rachel Ray’s 30 Minute Meals Food Network show.)