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Tag Archives: tofu

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Low carb crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

This peanut sauce recipe has been adapted over 30 years from the traditional Szechuan Cold Noodle recipe found in many Chinese restaurants. I made it constantly in my 20’s, when I was broke and would buy 3-pound bags of pasta. I switched to the traditional Asian noodles when I had more money later.

The peanut sauce is delicious, but unlike the Asian version, I add no sugar. This sauce can obviously be used on noodles, but it is fantastic to use in this dish or others that are low carb. I made this for dinner Friday, and had lots of sauce left and will make it again Monday with the addition of Shirataki noodles. If you don’t want crispy tofu, it is also good baked or even cubed and heated with the bok choy. If you aren’t into tofu, substitute chicken.

Trust me on this—the peanut sauce is so good you could add it to dirty socks and they’d taste delicious!

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Serves 2

1 pound extra firm tofu, dried and crumbled

1 pound baby bok choy, cleaned with stems and leaves separated and both roughly chopped

1 bag Shirataki noodles, rinsed and drained

4 tablespoons peanut or avocado oil

 5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black and/or white sesame seeds

1 bunch scallions, chopped

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste

Water

Turn broiler on and place rack 6” from heat. Line a baking tray with parchment paper. Mix  2 tablespoons of peanut oil into tofu. Add salt, pepper and some hot pepper flakes. Broil for 20-25 minutes, turning once, until light brown.

Make sauce: on medium low heat, add 1 tablespoon peanut oil and add garlic, ginger, sesame seeds, hot pepper and cook a couple minutes. Add peanut butter, tamari, San-J® All Purpose Szechuan Hot and Spicy Sauce and mix. Add water until desired consistency. Turn off heat and add sesame oil. Taste and adjust to taste.

Heat pan with 1 tablespoon peanut oil on high and add bok choy stems. Cook for about 5 minutes and add leaves. cook 2 minutes and add a bit of peanut sauce. Stir. Add Shirataki noodles and stir until hot.

Put noodles and bok choy into a bowl, add crispy tofu and top with sauce. Bring extra sauce to table.

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

This is simple to make. Just assemble all your spices beforehand and you’re good to go.

This was my first time making crumbled, broiled tofu and it was amazing! The tofu was crunchy and so freaking good! Want to try it in salad and in a whole lot more recipes. A game changer!

Because I couldn’t decide which to use, I added both paneer and tofu in the dish, but one is totally fine.

Indian Spiced Spinach

2 pounds frozen spinach, drained and squeezed dry

1 can coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1 teaspoon red pepper flakes

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

And/or

Paneer

4-8 ounces, depending if you are using tofu or alone Paneer

Cut into small pieces and dusted with spices, then sauteed until brown in some oil on medium high.

1 spaghetti squash, roasted

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Broiled & Crumbled Tofu

Crumbled and broiled tofu

1 pound firm or extra firm tofu, dried and crumbled

Salt and pepper

1 teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment paper. Add oil and spices and mix. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. Serve with Patak’s Mango Relish

Tofu Stir-fry

Tofu Stir Fry

Stir-fries are great because any vegetables and protein can be used, and the dish comes together quickly. I like to use tofu because it is one of the few low carb proteins out there and it works well with this dish—however, use meat or fish if you prefer—either raw, or leftovers.

If you think you don’t like tofu, try this recipe—I swear it will make you a convert! If you do like tofu, you will love it baked! Now, not all tofu is the same and my favorite is The Bridge, made by a small company in Connecticut, because it’s nice and firm and tastes so fresh. Baking the tofu changes its texture from soft and spongy to firm and chewy.

In this dish, I used baby bok choy, yellow squash, swiss char; but you can use almost any veggie—even make it a “veggie refrigerator clean-out”!

If you choose to make this dish with a carb, like rice, 1 pound for 4 should be sufficient.

Tofu Stir Fry

Serves four

Vegetables for Tofu Stir Fry

Ingredients

3-4 cloves garlic, minced

1 inch knob of ginger, peeled and minced

1 head swiss char, stems and leaves separated and chopped

1 pound baby bok choy, stems and leaves separated and chopped

2 yellow squash, spiralized

1 ½- 2 pounds extra firm tofu

2-3 tablespoons Tamari

2 tablespoons sesame oil

pepper

Oil for stir frying

Cooking Tofu Stirfry

Rinse tofu and blot dry with a paper or kitchen towel. Put tofu on parchment paper on an oven tray and coat tofu with 1 teaspoon sesame oil and soy sauce. If you have the time, let tofu marinate 30 minutes, then bake at 350 for 45 minutes or until golden. Put tofu aside, keeping warm

Heat oil on medium low, when hot, add ginger and garlic. Stir until fragrant, about a minute. Raise temperature to high and add baby bok choy and swiss char stems; stir until softened, 5 minutes. Add remaining ingredients except sesame oil and stir until hot. Turn off heat and add sesame oil and test for taste. Stir tofu in and serve immediately.

Copyright © 2021 Norma Lehmeier Hartie
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