Sweet and Sour Potatoes with Mango

One of the most interesting and challenging part of cooking is experimenting with flavors and spices, just like the blend of flavors in this Vietnamese-style recipe for Sweet and Sour Potatoes with Mangoes! It was an effort to replicate what we enjoyed at our local Tofu House restaurant. The blend of spices with soy sauce, thai chillies, red pepper, semi-ripe mango and rice vinegar resulted into a winning sauce base for the baby potatoes to be simmered in. The addition of Mango in a curry isn't an idea many would relate to, but try this, and I promise you will love it!

Ingredients
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar (you can add more if you like the taste)
1/4 cup tomato puree
1-1/2 tbsp cornstarch
1/2 cup water (more to make the gravy)
1 tspn garlic powder
2 tsp freshly grated ginger
4 tbsp sweet chilli sauce (the red one)
1/2 tbsp Worcestershire sauce (optional)

The ingredients above yield about 2 cups of thick sweet and sour sauce

7-8 baby potatoes
1 small medium-rip mango(more green than yellow)
chopped scallions - for garnish

Method

Sweet and Sour Sauce
Mix all ingredients for the sauce (except cornstarch and water) together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. You can add more vinegar or water till you achieve your desired consistency.

Boil the baby potatoes and dice them into 2 (or you can leave them whole). Prick them with a toothpick so they can be better flavored with the sauce. Chop the mangoes into thin slices and keep aside.

Now take a pan, add 2 tbsp vegetable oil, then saute the potatoes in it for some time. Then add the sweet and sour sauce, half of the mangoes and grated ginger, then cover with a lid and let it simmer for 8-10 minutes. Keep stirring in between.

Once cooked, check for flavor and consistency of the sauce; add water or seasonings if required. Chop some scallions for garnish.

Serve the Baby Potatoes cooked in Sweet and Sour Sauce with Steamed rice. Garnish with remaining chopped mangoes and green onions.

Grilled Marinated Tofu Wraps

Tofu is the most under-rated food that I know of, and though I do know about its nutritious benefits, I tend to be restrictive in experimenting with Tofu. But on a rainy evening, when we were not in the mood for an elaborate meal, the idea of making Grilled Tofu Wraps spurred my mind. Wraps are a great way to use up a variety of vegetables in your food, and grilled Tofu adds a wonderful flavor to the otherwise simple wraps. Plus, this is one Fusion recipe that has several regional flavors mixed in it - from Thai red curry and peanut sauce to guacamole and sun-dried tomato salsa, its a fusion of flavors that really works well together! Serve it with any dipping sauce, and these Tofu Wraps are going to sizzle your plate!

Ingredients
1/2 slab of extra firm tofu - cut into thick slices for grilling
1 tbsp soy sauce
1 tbsp Thai Red Curry Paste
2 tbspn olive oil
1 tsp peanut sauce

For the Wrap
Spinach or Sun-dried tomato Tortillas
chopped vegetables - tomatoes, bell-peppers, onions
1/2 cup cooked rice - (optional)
chopped lettuce
cucumber - finely chopped
guacamole (or peanut sauce) - (optional)
sun-dried tomato salsa - (optional)

Method
Take the first four ingredients for the Marinade and mix them well. Add the Tofu slabs to this mixture, cover and refrigerator for at least 1 hour.

Now heat up your grill pan to medium high. Take the Tofu slices, remove excess marinade, and place them on the grill. Leave a pan underneath to collect dripping fluids.

Grill them on one side for about 4-5 mins, till you see light grill marks start to appear; then turn them over and do the same for the other side.

Once done, remove from grill and allow them to cool down. Then cut these into tiny bite-sized cubes.

To assemble the wraps, take each tortilla and layer it with rice and guacamole. Mix all the chopped vegetables in a bowl and season with salt and pepper. Then add the chopped tofu cubes and the vegetables to the wrap. Roll it up and seal it with 2 toothpicks. Or cut it in half and fix with a toothpick.

Serve the Grilled Tofu Wraps with your favorite Dipping sauce! A tasty and healthy meal, ready in no time!

Related Recipes:
Mandarin Thai Tofu Satay
Tofu & Basil Thai Soup
Pad Thai with Tofu

Thai Tofu on Lemongrass Skewers

Ingredients:
marinade:
1/2 cup roughly chopped Thai basil
1/4 cup olive oil
1/4 cup fresh lime juice
1 tablespoon dark soy sauce
1 stalk lemongrass, cut into bits
2 garlic cloves, grated
2 inch knob ginger, grated
1 inch knob galanga, grated
1 Thai chile pepper, minced
1 teaspoon palm sugar
pepper
salt


to serve:
2 zucchini, sliced horizontally in 1 inch chunks
8 lemongrass stalks
shiitake or crimini mushrooms
2 lb extra firm tofu, cut horizontally into 1 1/2 inch slabs
2 medium onions, cut into wedges
olive oil

Directions:
Line a cutting board with a paper towel. Place the tofu slabs on the paper towel. Top with a second paper towel and cutting board. Place something heavy (like canned goods or a pot, I used our molcajete) on top of the second cutting board. Allow to press for 15 minutes, then cut each slab into 3 equal cubes. Pressing the tofu, while it seems sort of unnecessary, helps compact the tofu so it doesn't fall apart on the skewer and allows more of the marinade to penetrate.



Place cubes in a resealable bag along with the marinade ingredients. Refrigerate for at least 1 hour, but up to 8.

Meanwhile, remove the outer leaves of the lemongrass to reach the harder "core" and if whole, chop off the top and the bottom 4 inches or so. Cut one end into a point. Thread the tofu and the vegetables on the lemongrass. Brush with olive oil.



Place on the hottest part of the grill and cook until warmed through, making sure each side cooks evenly.


The tofu and vegetables should caramelize. Serve hot.

My thoughts:

Making lemongrass skewers was a time consuming operation, I have to admit. But! It was a worthy use of my time. They made excellent skewers which infused the tofu and vegetables with a wonderful flavor, completely destroying the myth that tofu is bland. You could make them on bambook skewers but you'd really be missing out. The lemongrass skewers really took the dish to a new level.

When you make this, take care that you place cubes of tofu and pieces of zucchini of roughly the same size together so they will cook evenly. If you are having troubles cooking the zucchini thoroughly, cover the grill for a minute or two, it is difficult to overcook the tofu.

Mandarin Thai Tofu Satay (Stir-Fry) & Jasmine Rice

I first tasted Mandarin Tofu Satay in a quaint walnut-creek Thai restaurant, and was immediately taken in by the taste. I'm not a fan of tofu, yet I was totally blown away by the Thai Tofu Satay, which was basically grilled tofu marinated in thai sauce then drizzled with a typical mandarin sauce made with red-curry paste, soy sauce, sesame and peanut sauce. And then recently, I saw a recipe for the classic Mandarin Tofu in Jeanne Lemlin's cookbook, and I knew it was time to take my Thai cooking to the next level! Sweet-n-sour, with a spicy red-pepper kick, I combined the satay with a stir-fry and served it over plain white jasmine rice. The result of this expriment was a beautiful and inviting platter with chunks of marinated, grilled and pan-fried tofu, emanating numerous flavors and aromas that are so typically native to Thai recipes!

I have made Thai Green Curry before, and it was time to try the Red-curry this time. I am going to list the basic recipes in another post, but for now, let's indulge in a fusion of flavors with the recipe below. Traditioinally, Satay is made by marinating the tofu, then grilling it on skewers and serving it with dipping sauce. But here, I've modified the recipe to stir-fry the Tofu rather than grill it, so it can be served over Rice. The addition of mandarin and wasabi is what sets this recipe apart, and is perfect for those who love spicy food! Off this goes to Kaykat, for her Think Spice-Think Wasabi event.

Ingredients
1 pound extra-firm tofu - cut into 1-inch cubes
1 bell pepper - cut into thin strips
1/2 onion - cut into strips
** cut veggies into cubes if you intend to grill using skewers
2 cup plain cooked jasmine rice
crushed peanuts or sesame seeds - for garnish

The Marinade
2 tbsp soy sauce
2 tbsp sesame oil
1/4 tsp wasabi
2 tbsp sherry (optional, but recommended)
1/4 tsp red-pepper flakes (optional, this can get really spicy!)

Mandarin Sauce
2 tbsp coconut milk
3 tbsp peanut butter (or thick peanut sauce)
2 garlic cloves - minced
1 tsp red-curry paste
1 tbsp brown sugar
1 small mandarin - sliced, and skin removed
1 tbsp lime juice or vinegar

Method

Tofu Satay
Mix the ingredients for the marinade and set aside. Take the tofu cubes, pat them dry to remove water content, then toss them into the marinade and let it it in the refrigerator for at least 30 mins.

Mix all the ingredients for the Mandarin Sauce and blend to a smooth paste in a food-processor. Make sure its smooth and there's no residue, especially of the mandarin skin. check for your taste, and add seasoning if necessary.

Now take about 4 tbsp oil in a pan, and shallow-fry the tofu pieces in it. keep turning around so that it does not burn, yet wait till it becomes hard on the edges and turns golden-brown in color.

In another wok, add 1 tbsp oil and saute the onions and bell-peppers till glossy and cooked. Add the prepared sauce to it, then toss in the stir-fried tofu. Mix everything well together till evenly coated. Adjust for taste, then remove from flame and set aside.

Grilling or Roasting the Tofu
If you are grilling the satay, thread the tofu, bell peppers and onions on the skewers. Meanwhile, prepare the grill or preheat the oven to 450 degrees. If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan for 20-25 mins. Drizzle half of the sauce over tofu, and use the remaining sauce to serve with the Tofu Satay

When ready to serve, start with a layer of cooked rice, then top it with the Tofu Satay. Drizzle remaining sauce over the dish, then sprinkle some crushed peanuts or sesame seeds over it. Enjoy your delicious Thai Tofu Stir-Fry, complete with scintillating flavors of mandarin, wasabi and the ever-traditional soy and peanut sauce!

Related Recipes:
Tofu & Basil Thai Soup
Vegetarian Tom-Kha-Gai Soup
Sweet & Sour Potatoes with Mango

Tofu & Basil Thai Soup

If there's one thing I love about Thai food, it is the variety of flavor in their curries. A spoonful of red, green or yellow curry paste can add such a wonderful taste to an assortment of veggies! After mastering the recipe for Veg Tom Kha Soup, I decided to try a hand at this classic Thai Soup with Basil and Tofu. Its a very simple broth made of coconut milk and flavored with all the Thai herbs like lemongrass, galangal, kafir lime and ginger, coming together with the basil, tofu and peas to make this delicious and healthy soup.

Tofu, which is generally considered to be very bland, can miraculously take on the flavor of its surrounding ingredients making it a highly versatile as well as highly nutritious part of a healthy diet. Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients like manganese, copper, iron and omega-3 fatty acids. It is also an excellent source of calcium which can help prevent the accelerated bone loss and untimely rheumatoid arthritis. Basil comes with its own share of heart-healthy properties, and also acts as a great cleansing agent. Hence it would be a fitting entry to Susan's Beautiful Bones event, and also to Michelle's Herbal Essence!

Ingredients
1 cup firm tofu (cubed or diced)
1/4 cup fresh basil leaves
1/4 cup peas - boiled
1/2 cup coconut milk
1/2 tsp salt
1/2-1 cup water (or veg broth)
2 tsp green curry paste (recipe below)
fresh lime juice - to taste

Green Curry Paste
2 green Thai chilies
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tspn chopped galangal
1/2 tspn chopped kaffir lime rind
1 tspn chopped lemongrass
1/4 tspn roasted cumin seeds
1/4 tspn roasted coriander seeds
1/2 tspn salt

Add the green chillies to a food processor and blend. Then add the garlic and shallots. Again give a whirl on the mixer. Finally add all the remaining ingredients and blend well to form a thick smooth paste.

You can either use the recipe above or use the store-bought Thai green curry paste. I've tried the ones from Trader Joe's before and they are pretty good.

Method
In a heavy pan, add the green chilli paste with 2 tbsp of coconut milk and roast a bit. Add salt and lemon juice, then the rest of the coconut milk and water to form the base of the soup. Add half of the basil leaves, then cover and let it simmer for about 5-7 mins. Keep stirring in between to let the coocnut milk be infused with the flavor of the thai green paste and basil.

When it starts to simmer, add the boiled green peas and pieces of tofu. Now lower the heat and cook for another 7-8 mins. Check for taste and add more green chilli paste or lemon juice if required.

Finally, just before serving, add the remaining basil leaves. Top with some shredded ginger if you like and serve hot. The spicy green chilli paste adds a wonderful flavor to this Basil and Tofu soup, giving it a Thai touch. You can add more veggies like carrots, shallots, or baby corn to the soup to make it suit your taste. The Thai Green Chilli paste can be made in advance and stored in the refrigerator for about a week.

Similar Recipes:
Chinese Hot & Sour Soup
Green Pea & Mint Soup
Roasted Cauliflower & Bell-pepper Soup

Miso Soup

Ingredients:
4 1/4 cups water
4 oz extra firm tofu, diced
.5 oz bonito flakes
2 2-inch squares kombu
1/4 cup miso paste* dissolved in an equal amount of water
3/4 cup baby bok choy or seaweed cut into manageable strips


Directions:
At no point do you want the water/soup to come to a full boil. Watch your soup carefully. Simmer kombu in the water in a medium pot. Bring to almost a boil, the water should be rippling. Remove the kombu. Add the bonito flakes**, return it to a high simmer for 5 minutes, then skim out the bonito. You have just made the simple dashi (broth) that is the base of miso soup. Add the cubed tofu and greens. Simmer 5 minutes. Stir in the dissolved miso and evenly distribute it. Cook for 1 minute. Remove from heat, allow to cool for one minute then serve.

Optional: garnish with green onions or garlic chives.

Yield: 4-6 servings



*Normally we use Shiromiso or "white" miso, but this time I used Akamiso or "red" miso. They taste slightly different from each other but both are commonly used to make miso soup.
**Optional, add a few dehydrated shiitake mushrooms at this point and remove them when you skim out the bonito then add them back in when you add the miso.

My thoughts:

Miso soup is so simple I almost hesitated to post the recipe. However, I have gotten a lot of requests for a recipe for miso soup so the last time we got sushi, I made some homemade miso soup and actually measured out my ingredients so I could share it with you. I don't do anything too radical but I do like to make my own simple broth (AKA dashi, which is a great base for a lot of Japanese cooking) instead of using instant dashi powder and I am of the "don't let it boil" school of miso soup-making. I find a high simmer (think ripples, not bubbles) yields the best flavor.

Like I said, miso soup is easy to make but it does require a few very specific ingredients. I have had no problem finding miso paste (which, incidentally, keeps for months in the refrigerator if tightly sealed), bonito flakes, kombu (a variety of kelp, you need it for making sushi rice , so it is worth keeping on hand and also has a long shelf life) at pretty much any Asian market (even Safeway sells most of it) but finding good quality wakame seaweed is sometimes an issue. I frequently just use some other kind of green: baby bok choy, kai choy, tat soi etc instead. I also like to heat up any leftovers for breakfast the next day. It isn't quite as tasty as it is freshly made but not bad.

Spring Vegetable Stir-Fry

Ingredients:
2 boneless skinless chicken breasts, cut into bite-sized pieces3 bunches baby bok choy, cut into 1 inch strips
1 lb asparagus, cut into bite-sized pieces
4 oz extra firm tofu, cubed
1 cup snow peas
1 bunch chives, cut into 2 inch pieces
6 dried shiitaki mushrooms
2/3 cup hot water
2 tablespoons canola oil
1 1/2 tablespoons fermented black bean paste
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon sesame oil

for the marinade:
6 cloves of garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon hoisin sauce
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
salt
pepper

hot rice for serving


Directions:
Combine all of the marinade ingredients, pour over the chicken and marinate for at least 20 minutes. Meanwhile, rehydrate the mushrooms in the hot water. Drain and slice, reserving the water. Add both soy sauces, sesame oil, fermented bean paste, Shaoxing wine to the reserved water and whisk until smooth. Sit aside. Heat the canola oil in a large wok. Add the chicken (and all of the liquid it marinated in) and the mushrooms and stir fry until the chicken is just opaque. Add all of the vegetables and the tofu and cook for a minute then pour the sauce over everything. Stir-fry until the bok choy has wilted slightly and the chicken is cooked through but the snow peas and asparagus are still crisp. Serve over hot rice.

My thoughts:

We have some sort of stir-fry at least once a week. Stir-fries are a great, quick way to use up any vegetables or odds and ends you have around and perfect for weeknight dinners. This week's stir-fry was especially fresh and tasty so I thought I'd share the recipe. Snow peas and asparagus are just coming into season here, so naturally I threw them in. We also had a small amount of tofu leftover from an earlier meal and two lonely chicken breasts so in they went! I like to keep the flavors of the marinade and the sauce similar so the final dish has a cohesive taste but pretty much any of the other ingredients can be swapped out for something in season where you live.

Vegetarian Hot and Sour Soup - Chinese Soup, Indian Style

For anyone who loves soups, there is one name, besides the famous Tomato Soup, which would surely go into their favourites for its unique smell, taste and flavor, and that is undoubtedly, the Hot and Sour Soup. This soy-sauce based chinese soup has the right blend of sourness and chili, providing a spicy kick which is offset by a bit of sugar that the recipe demands, and also the use of veggies and spring onions. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. The use of pepper and ginger help in controlling appetite, and the taste is just too good for your tongue and will continue to linger in your mind even after you have finished the entire bowl!! I have indianised the traditional chinese recipe a bit to suit my palette, but basically, feel free to use your choice of vegetables so it works best for you.

Ingredients
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped or grated
1/4 cup Cabbage - chopped finely
1/4 cup soft tofu or paneer - cut into small cubes (optional)
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp Sugar
Salt to taste
4 cups Water

Method
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame. Add the cubed tofu or paneer and transfer to a serving bowl.

Garnish with some more green onion and serve hot!! This spicy tongue-tingler Hot ans Sout chinese-style soup is on its way to Holler's edition of Spicy Soups event!

Tip: This soup should be prepared just before serving as it tastes best when fresh; you can prepare the stock and keep, but boil it again and add the veggies before serving it, else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.

Veg Tom-Kha Gai (Thai Soup)

We generally think of soups when we want to eat something healthy, or just need a tasty appetizer. And though Tomato soup has always been my favourite, another one that comes really close is the Tom-Kha Gai - a vegetarian Thai soup based in coconut milk that has Asian herbs and spices to impart a delicate tangy and spicy flavor. I'm sure people who've been to Thai restaurants must have tried this one; we always order a large family-size bowl of Tom-Kha Gai which forms a major part of my Thai meal:) This soup is easy to make, but it does use specific herbs so I'd advise you to plan for it and visit asian grocery stores (or even the asian foods section in supermarkets) to get all the ingredients in advance. But believe me, your efforts will surely pay off when you taste this delicious soup!

Ingredients
1 cup coconut milk
2 stalks of lemon grass (fresh or frozen)
1 cup vegetable stock (or water)
2 tbsp lime juice
4-5 Lime leaves (available in grocery stores, asian food section)
2-3 serrano chillies (or regular green chillies)
1 tsp sugar
3-4 slices of Galangal (you can use ginger as an alternative, but Galangal gives the best flavor, so try to buy it if you can )
1/4 cup cilantro- chopped
1/4 cup soft fresh tofu - cubed
7-8 pieces baby corn - cut in half
2-3 pieces broccoli (optional)
1/4 cup carrot - diced or shredded
3-4 button mushrooms (or any variety you like) - diced in small pieces

Method
Use only the bottom white part (about 6 inches of the stalk part) of Lemongrass and discard the woody grass part of it. With the flat side of a ladle or a butcher's knife, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the vegetable stock in a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves into it. Simmer for 5-7 mins till it gives out an aroma. Add the coconut milk and chillies, and simmer for another 5 minutes. Finally, add all the veggies, baby corn and mushrooms and cook till they are boiled and soft.

Turn off the heat, add lime juice and garnish with coriander leaves. Adjust salt and lemon to your taste. It should be flavorful and tasty, with lemongrass and coconut milk imparting the maximum flavor, followed by galangal, chillies, lime juice, sugar and coriander. Serve hot and let yourself be carried into the exotic flavor of the Asian Thai cuisine!!

This goes straight to Kalyn's Kitchen to add flavor to her 2-year anniversay WHB Event!!

Vegetarian Pad Thai with Paneer or Tofu

Thai food is one of my favourite cuisines after Indian and Italian. I think most Indians connect to it as this asian cuisine is very similar to our cooking. The spices are different, but the preparation style and taste is pretty close. Veg Pad Thai and Fried Rice with Veg Panang Curry are my personal favourites! Though daunting at first look, Pad Thai is actually relatively easy to prepare. So here's how my Pad Thai recipe looks like! (adapted from thai kitchen) Hope you enjoy it too.

Ingredients
1 packet of thick Thai rice noodles
5-6 cloves garlic - finely chopped
1/2 cup shallots - finely chopped
1/4 cup chives or green onions - finely chopped
1/2 cup carrots - shredded
2 tbsp powdered sugar
2 tbsp lime juice
1/2 cup vegetable oil
2 tbsp tamarind water(tamarind dissolved in warm water)
1 medium egg - beaten
1/2 cup roasted peanuts - coarsely crushed
1 cup bean sprouts
1/2 cup firm tofu or paneer - diced into small pieces
3 tbsp soy sauce
salt- to taste

Method
Soak the noodles in cold water for at least 45-50 mins. Add a pinch of salt while soaking.

Now take the tamarind water and strain it through a sieve so there is no residue. Add this to the sugar and lime juice and mix well. Separate the juice into 2 parts and keep aside. Shallow fry the tofu or paneer cubes and drain excess oil on paper.

Heat a little cooking oil in a wok and add the garlic, shallots, and the carrots and briefly stir fry until they soften a little. Add 1 tbsp soy sauce to this. Next add the tofu or paneer pieces (I prefer Paneer!), and when they are cooked, mix in the egg and let it cook. Do NOT beat or break the egg before its cooked. Meanwhile, remove the noodles from water, drain all excess water and add them to the wok and stir fry until the noodles become soft (about 5 minutes). Add half of the tamarind juice. Keep stirring and folding the noodles so they don't stick to each other. Mix the egg well with the noodles and the veggies. Now add the salt according to your taste. Add half of the crushed peanuts and bean sprouts. Splash some water if needed, then remove from flame immediately.

Now take the remaining tamarind juice and the soy sauce, and use this to marinade the bean sprouts. Set the pad thai noodles on a serving tray. Sprinkle the sprouts and some coarse peanut powder on the cooked Pad Thai. Chop some cucumber or carrots and serve them on the side with a wedge of fresh lime or orange!

Tip: You can easily convert this vegetarian pad thai recipe to suit your interest by adding cooked shrimp or chicken after stir-frying the veggies and adding fish sauce to the list of ingredients.

Swiss Chard, Beef, Shrimp and Tofu Summer Rolls

Ingredients:

Beef:

3/4 pound thinly sliced beef, cut into 3-4 inch strips
1/4 pound mushrooms, sliced
2 tablespoons oil

Beef Marinade:

3 tablespoons hoisin sauce
1 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon chili paste
1/2 teaspoon chili sauce (Sriracha or other red hot sauce)



Greens:

1 pound Swiss chard
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 cup water


Tofu:

1/2 pound firm or extra firm tofu
salt


Rolls:

12 shrimp, boiled peeled and butterflied (sliced open lengthwise)
6 rice paper wrappers*
1/2 pound rice stick noodles
Thai or Vietnamese basil (optional)



Directions:

First, mix marinade ingredients in a small bowl and marinate beef in refrigerator for at least 30 minutes. Saute mushrooms in oil over high heat. Add beef and stir fry until beef is cooked and sauce has thickened (about 5 - 10 minutes). Cover and remove from heat. Set aside. While the beef is marinating, you can prepare the tofu by cutting it into 1/2 inch slices. Create a stack of them sprinkling salt on each slice. Wrap the stack of tofu slices in a towel and rest a heavy pan on top of the stack for 15 minutes to remove extra water. Remove tofu from towel and cut lengthwise into thin strips.Then, boil rice stick noodles for 5 minutes and blanch in cold water. Cut noodles into bite-sized pieces. Then the greens, tear the Swiss chard into strips. In a large pot with a cover, boil the water and add chard. Cook about 3-5 minutes until chard is tender. Pour out the water and add soy sauce and vinegar


Fill a wide bowl or pot with warm water. Each rice paper wrapper must be soaked individually. For each roll, soak a wrapper until pliable and soft. Remove the wrapper and spread out on a clean surface. Add a 1/4 cup noodles towards the middle of the wrapper. Add a portion of the greens, a portion of the meat, 2 pieces of tofu, 2 shrimp, and basil (if using). Fold the rice paper from both sides in towards the middle, then lift the end closest to you and roll away from you, grabbing all of the filling, and roll until the spring roll is closed. Repeat with remaining ingredients. Serve at room temperature.

*Sometimes labeled spring roll wrappers. Not to be confused with refrigerated egg roll wrappers, these are not refrigerated and are round, brittle and translucent.


Yield: 6 rolls

My thoughts:

These are some of my favorite things to order at a Vietnamese restaurant. Not exactly the same thing as spring rolls, which are fried, summer rolls are served at room temperature and are not cooked at all once assembled. Lots of times you see these as an appetizer, but my husband made them for us for dinner. They are complete meal unto themselves although you might need to eat more than one to fill up. They are really light tasting and rather healthy.

Chinese Eggplant & Green Beans with Cellophane Noodles

Ingredients:
1 Chinese eggplant, halved and thickly sliced
2 large hand-fulls of green beans, halved with ends trimmed
1 cup fried bean curd*, cubed
1 inch piece ginger, minced
6 cloves garlic, minced
1 small chili pepper, minced
1/2 cup chicken or vegetable stock
1/4 cup minced green onion
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 teaspoon sesame oil
4 bunches cellophane noodles

Directions:
Combine broth, soy sauce, oyster sauce, chili paste, sugar, green onions, and cornstarch in a small bowl and set aside. Add oil and sesame oil to a large skillet or wok with a lid and set over a high flame. Add ginger, garlic, and chili pepper. Stir fry for 1 minute until fragrant. Add the eggplant and stir-fry for 1-2 minutes until most of the oil is absorbed. Add the green beans and stir fry 1 minute. Add the broth mixture and the fried bean curd, bring to a boil and cover the pot. Put the noodles in cold water and set the timer for 5 minutes. After the five minutes, cut the noodles in half and add them to the pot. Saute for 2-3 minutes until the noodles and tender and the liquid has been absorbed.

Yield: enough for 2 as main course, or 4 along side another dish.


*Most Asian groceries have fried bean curd in the same sort of blocks you buy tofu in.

My thoughts:

I'll be the first to admit, this is not the prettiest dish. It is, however, extremely delicious. The noodles and eggplant soak up the yummy sauce and it is rather spicy. It is very quick to make, which makes it a great meal when you come home tired and hungry after a foray to the Korean grocery.