Tag Archives: spicy

simmered tofu

this is one of the fastest and tastiest tofu dishes that i regularly make.  this korean inspired dish from gourmet is the sort of recipe that i will miss from the magazine.  it makes a good side dish to some korean veggie or seafood pancakes or a simple main dish over brown rice and steamed veggies.  the water simmered tofu takes the really “soybean-y” taste out of the tofu and helps the sauce absorb.

warm simmered tofu with spicy sauce

adapted from gourmet

1  package soft tofu (not silken)

1 tsp chopped garlic (i grate this on the microplane)

1-2 tsp grated ginger (again on the microplane)

1/4 cup chopped scallion

2 tsp sesame seeds, toasted, and crushed with side of a heavy knife

3 tbsp soy sauce

1-2 tsp rice vinegar

1 tbsp  Asian sesame oil

1 tsp coarse Korean hot red-pepper flakes or regular red pepper flakes

1/2 tsp sugar or honey

Rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.  Stir together with remaining ingredients. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. use the remaining sauce for dipping.


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Filed under from the pantry, spicy, tofu

two potato and tempeh curry

it was cold this weekend!  in order to warm up in my cold house, i made a curry with some veggies that were remaining in the fridge.  instead of simmering everything in the curry sauce, i started off by roasting all of the vegetables to add some char and smoke to the curry.  in order to add a refreshing note to balance the dish i made a simple pickled radish raita with greek yogurt and mint.  i used sweet potatoes, yukon gold potatoes, carrots, and zucchini but other root veggies, winter squash, or eggplant would also be very tasty.

two potato and tempeh curry

adapted from 101 cookbooks

1 large sweet potato, chopped in 1.5 inch cubes

3 large waxy potatoes also in 1.5 inch cubes

3 large carrots in 3/4 inch coins

1 medium onion diced

2 smallish zucchini sliced on the bias

1 cake of tempeh in 1 inch cubes

1.5 tsp curry powder

1/4 tsp cayenne powder

1 .5 tsp cumin

1.5 tsp turmeric

about 1 cup canned diced tomatoes

3/4 cup or so water

coconut milk or cream (optional but i forgot to add it)

lime, halved

toss the sweet potatoes, potatoes, and carrots with a bit of olive oil, salt, pepper, and about 1/2 of the lime juice and roast in a 400 degree oven until cooked through.  about half way through, add the zucchini and continue to roast.  while this is happening, sautee the onion in about 2 tbsp of oil or ghee until soft.  add the spices and sautee for about 30 seconds.  add the tomatoes, water, and salt and simmer.  puree this curry sauce if you like and add a splash of coconut milk or cream.  add the roasted vegetables and tempeh back into the sauce and continue to simmer for about 5 or minutes.   serve on rice with some of the radish raita, a bit of lime juice and maybe a sprinkle of cilantro.

radish raita

radishes, sliced thin

two spoonfuls of greek yogurt

mint in a chiffonade


rice vinegar

toss the radishes with a pinch of salt and let it sit for about 5 or 10 minutes.  sprinkle with the vinegar and maybe a bit of sugar and the yogurt and the mint.

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Filed under curry, grains, vegetables