Crunchy Tofu

 Alia likes crispy tofu. What is faster than this recipe? Add as a side-dish to any Asian recipe.

カリカリ豆腐 (Japanese)

/karikari tōfu/

脆皮豆腐 (Chinese)

/cuì pí dòufu/

~Japanese (Chinese)~

i /long e/

一 /ichi/ (yī) 1. Super-firm or extra-firm organic tofu, cut into thick slabs and blot dry.

二 /ni/ (èr) 2. Press the sides into a plate of 1/4 cup (30 g) cornstarch.

三 /san/ (sān) 3. Heat 2 Tbs. (30 ml) olive oil on medium heat.

四 /shi/ (sì) 4. Sauté the tofu until brown on both sides, 8-10 minutes.

Said before eating...

いただきます (Japanese)

/ētadakēmas/

lit. I will humbly accept it.

Try some other 

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

or

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

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Hawaiian Tofu Bowl

 Hawaiian islands have many ethnic cuisines. We are substituting seafood "poke" with tofu. 

Kīʻaha tofu (Hawaiian)

Serves 4

1 package of organic super-firm or extra-firm tofu, cut into cubes

1 tsp. (5 g) cornstarch

3 Tbs. (45 ml) (gluten-free) liquid aminos or soy sauce

1/4 cup (60 ml) water

1 tsp. (4 g) organic brown sugar

1 cup (130 g) organic red cabbage, shredded

1 Tbs. (15 ml) white balsamic or organic rice vinegar

1/4 cup (30 g) (dairy-free) mayonnaise

grated organic ginger

1 tsp. (5 ml) sesame oil

2 Tbs. (30 ml) peanut oil

minced organic garlic

cooked organic edamame

cooked organic rice

sliced organic scallions

optional sautéed organic:

• quartered onions
• sliced bell pepper
• sliced zucchini
• cashew nuts
• Asian vegetables
• coconut strips

ʻekahi 1. Whisk together; cornstarch, soy sauce/liquid aminos, sugar, and water.

ʻelua 2. Toss the cabbage with vinegar in another bowl.

ʻekolu 3. In a third bowl, whisk the mayonnaise, ginger, sesame oil, and 2 tsp. (10 ml) of water.

ʻehā 4. Heat the peanut oil in a wok or nonstick pan over medium heat.

ʻelima 5. Sauté the tofu until brown on both sides.

ʻeono 6. Remove the tofu and stir-fry the ginger for 1/2 minute.

ʻehiku 7. Sauté any optional items. (Add more soy sauce if needed.)

ʻewalu 8. Add the soy mixture and tofu. Stir.

ʻeiwa 9. Add rice to bowls, top with the stir-fry mixture, then edamame.

ʻumi 10.  Drizzle with the sauce and top with scallions and cabbage.

Hele mai ai! (proper)

Come eat!

Mai ai! (common)

Come food!

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Chickpeas, Cucumber, and Mint Salad

 This a nice South Asian street snack. 

Serves 4-6 

Substitutions are listed or added ingredients to the salad.

1 organic cucumber (Substitue with some tomatoes or mango.)

15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry

2 Tbs. (15 g) cornstarch

olive oil

2 tsp. (10 g) curry powder

1 tsp. (5 g) graded organic lemon zest

2 Tbs. (30 ml) organic lemon juice

mint or cilantro, or a combination

optionals: 

(dairy-free) cheese (example: mozzarella, goat cheese, feta)

chopped organic red onion

1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.

2. Toss with a little sea salt.

3. Let them stand 15 minutes and toss a few more times for the liquid to drain.

4. In another bowl, toss the chickpeas with the cornstarch.

5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.

6. Heat the oil in a skillet over medium-high heat until shimmering.

7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.

8 Add the curry powder, stir, 30-60 seconds.

9. Transfer to a paper towel-lined plate.

10. Discard the liquid collected under the cucumber, then wipe out the bowl.

11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).

12. Add the mint/cilantro, or both.

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