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April 1, 2012

Broccoli tofu stir-fry recipe with brown rice


Are you old enough to have one of those hippie-dippie days, when you listen to Rubber Soul (on Pandora), throw on a poncho (or a hoodie), go shopping in your Earth Shoes (Birkenstocks?), and get an irrational craving for "health food"? I had one of those 1960s days recently, which might have inspired this broccoli tofu-stir fry with brown rice. I used to cook something just like this on a hot plate in my college dorm room. This stir-fry packs a double whammy of broccoli (florets, and store-bought broccoli slaw), along with healthy soy tofu, ginger and brown rice. Peanuts add crunch, and sesame oil bumps up the nutty flavor. My friend Bob and I had leftovers for lunch the next day; by then, my hippie mood had passed, but the stir-fry was as good as ever.

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May 26, 2011

Tofu, bok choy and portobello mushroom fried rice recipe {vegetarian}

Tofu and bok choy fried rice is quick and easy with leftover cooked rice. #vegetarian

Last week in the produce section of our village grocery store, I discovered super-firm cubed organic tofu. Yep, cubed. Which just happens to be how I prepare tofu for my stir-fried dishes. I couldn't pass up the chance to try it. In the way that Fate has of showing you what it wants you to cook, I found some cold cooked rice, a head of bok choy, and a couple of portobello mushrooms in the refrigerator. Fried rice was the obvious route, but I gave it an Indonesian spin with kecap manis for sweet/salt, and Sriracha for zing. If you don't have bok choy, Napa cabbage would be a fine substitute.

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January 11, 2011

Recipe for tofu and green bean stir-fry with spicy peanut sauce {vegetarian}

Tofu and green bean stir fry

Here in Rhode Island, when snow is on the way, everyone runs to the store for milk and bread. My pantry always holds a full complement of Asian condiments, plus several types of rice to steam up in my little rice cooker, so I run to the store for fresh ingredients to mix and match in enough stir-fry dishes to see us through any storm. This recipe takes one of my basic stir-fry sauces and gives it a twist with the addition of peanut butter. The amount of Sriracha makes this moderately spicy, so adjust for your own heat tolerance. These days, you can find Sriracha in most grocery stores, but if you don't have it on hand, a few red pepper flakes will stand in nicely.

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December 21, 2010

Recipe for red curry tofu with spinach and mushrooms

Vegan red curry tofu

In Adam's Rib, one of my favorite (albeit dated) movies, married lawyers Katherine Hepburn and Spencer Tracy find themselves with the late-night munchies. They head to the kitchen of their posh apartment, where Kate, in her evening gown, raids the refrigerator and comes up with an armful of leftovers. "How about curry?" she asks, and in a Hollywood second, she's got a beautiful lamb curry on the table. With a little help from ingredients in the pantry, you can whip up a curry in a Hollywood second -- well, in 20 minutes -- and you don't need to be wearing an evening gown or tuxedo to do it. This recipe is moderately hot, so feel free to reduce the amount of curry paste for a milder version. I like medium-hot Thai red curry best, but this recipe will be delicious with any curry paste you have on hand. Look for the Mae Ploy or Amoy brands in an Asian grocery store.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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