Sauteed Tofu and Vegetables with Tamari

This is so yummy and incredibly easy to make.

 

One package of firm or extra firm tofu

2 cups Cherry tomatoes, halved

One bunch Green Onions, the white and green parts, cleaned and cut into one inch pieces

3/4 pound cremini mushrooms cleaned and sliced

Tamari sauce, to taste

Open tofu package and drain the liquid. Wrap the block of tofu in a clean towel and put it in the refrigerator. After about an hour replace the towel with another clean dry one.

Cut up all the vegetables and put in a bowl or bowls like I show here. This can all be done earlier in the day, covered and refrigerated.

When you are ready to prepare this dish, cut the tofu into 1 1/2 inch squares and place that in a heated large non-stick pan with a tablespoon of olive oil. Sauteed until browned on at least two sides of the squares. Remove the tofu from the pan and cover to keep it warm. add another tablespoon of olive oil to the plan heat it up and add the vegetables. Saute until they are done to your liking. Add the tofu in and stir. pour some tamari sauce evenly all over the tofu and vegetables and stir to warm. Taste it and add more if needed. serve and garnish if you’d like with toasted sesame seeds.

 

 

 

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Easy Teriyaki Tofu and Broccoli

Trader Joe’s has a similar sauce.

Tofu has lots of health benefits and if prepares right is delicious!

In a hurry? I have successfully used a high quality frozen broccoli (Costco’s) that I thaw and drain on paper towel. Just add it to the almost-done tofu and heat.

Easy Teriyaki Tofu and Broccoli

  • 1 cup divided teriyaki sauce store bought such as the one shown here or homemade teriyaki sauce. I sometimes use Trader Joe’s Soyaki
  • 16 oz extra firm tofu
  • 1/2 pound of cleaned broccoli florets
  • 2 tbsp sesame oil (for frying)
  • Sesame seeds, optional
  1. Drain and wrap the tofu in a clean kitchen towel. Put something heavy on it and refrigerate it for an hour to get as much excess water out of it as possible.
  2. Make the homemade teriyaki sauce. (Omit this step if using store bought sauce).
  3. Cut the tofu into 1 inch cubes.
  4. Marinate the tofu in ½ cup of the teriyaki marinade for at least 15 minutes.
  5. Steam the broccoli until cooked but still tender crisp.
  6. Stir fry the tofu in 1 tbsp of sesame oil on medium-high heat, flipping frequently until the tofu cubes become crispy on all sides. Remove from pan and set aside.
  7. Add 1 tbsp. sesame oil to pan and add broccoli. Stir to heat.
  8. Add remaining ½ cup of teriyaki sauce and tofu to pan and stir to combine and heat.
  9. Top with sesame seeds if desired.

Pro Tips:

  • Make sure to drain and press your tofu well.
  • Add the teriyaki sauce after cooking to prevent it from sticking and burning.
  • Marinate the tofu for at least 15 minutes.  You can marinate it a day or two in advance, but be sure to keep it refrigerated until ready to cook.
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Roasted Cauliflower with Fennel and Smoked Paprika

Roasted Cauliflower with Fennel and Smoked Paprika

And don’t skip the SMOKED paprika. This spice brings a unique deep, smoky aroma and taste to everything it touches. I think it’s an incredibly versatile ingredient to have in your pantry. Sprinkle on barbecued or baked chicken, fish, pork, potatoes and rice. Sprinkle on deviled eggs and spiced nuts. Use it to add depth to paella, arroz con pollo, sautéed greens, beans, and vegetarian soups and stews. Here is a rub recipe that I often use that contains Smoked Paprika.

And the combination of spices I use in this recipe would be fantastic to use on chicken.

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground fennel seeds, grind fennel seeds with a mortar and pestle or use ground fennel seed
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ¼ -1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  1. Preheat the oven to 425 degrees F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl, mix ground fennel, smoked paprika, salt, pepper, and garlic powder.
  4. In a large bowl, mix the cauliflower with the olive oil. Use clean hands to coat the cauliflower with the oil.
  5. Wash your hands to remove the oil and then sprinkle the cauliflower with the spice mix and use a rubber spatula or spoon to stir and coat the cauliflower.
  6. Transfer the cauliflower to the baking sheet and bake in the preheated oven, until tender and golden, about 20 minutes. Transfer to a serving bowl and serve.
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