Recent dinner: hoisin-mustard tofu, garlicky kale, and brown rice
Recent dinner: hoisin-mustard tofu, garlicky kale, and brown rice
by Ashilikia
1 Comment
Ashilikia
All the recipes are from a cookbook called Appetite for Reduction (unfortunate name, good recipes) by the author of Veganomicon, Isa Chandra Moskowitz. I got the recommendation for the cookbook from this subreddit.
**Recipes**
Brown rice is just salted brown rice.
The kale recipe is simple: cook 8oz baby portabella (cremini) mushrooms in water or broth until they’re happy and brown, add garlic and cook, and then add kale, salt, and some water or broth and cook the kale down.
The tofu recipe:
Ingredients:
– 1 block tofu
– 1 red bell pepper
– 1 small onion
– 3 cloves garlic
– 1T minced or grated ginger
– Recipe as written calls for 1t sesame oil, I think you can sub roasted whole sesame seeds, see discussion below
– 1/4t red pepper flakes
– 3T mirin
– 2T hoison sauce
– 1T soy sauce
– 2t yellow mustard
Instructions:
1. Either: cube and air fry the tofu for approx. 12 minutes at 375F, or, pick your favorite way of browning the tofu slightly, or skip all that and just press it, it would be good.
2. Dice the pepper and onion. Mince the garlic. Grate or mince the ginger.
3. Cook onion and red bell pepper in a pan on the stove until they are cooked to your liking; for me, this is around 20 minutes.
4. Add ginger, garlic, and red pepper flakes, and cook for 2-3 minutes.
5. Add the mirin and cook for around 3 minutes.
6. Add hoisin, mustard, soy sauce, and prepped tofu, and cook until desired consistency.
If anyone has suggestions for substitutions for the sesame oil beyond “add toasted whole sesame seeds” please share! Sesame oil has a strong flavor.
1 Comment
All the recipes are from a cookbook called Appetite for Reduction (unfortunate name, good recipes) by the author of Veganomicon, Isa Chandra Moskowitz. I got the recommendation for the cookbook from this subreddit.
**Recipes**
Brown rice is just salted brown rice.
The kale recipe is simple: cook 8oz baby portabella (cremini) mushrooms in water or broth until they’re happy and brown, add garlic and cook, and then add kale, salt, and some water or broth and cook the kale down.
The tofu recipe:
Ingredients:
– 1 block tofu
– 1 red bell pepper
– 1 small onion
– 3 cloves garlic
– 1T minced or grated ginger
– Recipe as written calls for 1t sesame oil, I think you can sub roasted whole sesame seeds, see discussion below
– 1/4t red pepper flakes
– 3T mirin
– 2T hoison sauce
– 1T soy sauce
– 2t yellow mustard
Instructions:
1. Either: cube and air fry the tofu for approx. 12 minutes at 375F, or, pick your favorite way of browning the tofu slightly, or skip all that and just press it, it would be good.
2. Dice the pepper and onion. Mince the garlic. Grate or mince the ginger.
3. Cook onion and red bell pepper in a pan on the stove until they are cooked to your liking; for me, this is around 20 minutes.
4. Add ginger, garlic, and red pepper flakes, and cook for 2-3 minutes.
5. Add the mirin and cook for around 3 minutes.
6. Add hoisin, mustard, soy sauce, and prepped tofu, and cook until desired consistency.
If anyone has suggestions for substitutions for the sesame oil beyond “add toasted whole sesame seeds” please share! Sesame oil has a strong flavor.