New Foods-New Recipes

I have been trying various new recipes -  One of my favorites is the Orange Ginger Baked Tofu which I found at Post Punk Kitchen - It was even better leftover - I tried the tip of freezing it first - added a nice bit of texture. I served it with pan fried zucchini, yellow summer squash, red/orange/yellow peppers, mushrooms, onions, and brown rice. I didn't add any additional seasonings or spices to the vegetables because of the flavoring in the tofu. Next time I will make additional marinade to add to the vegetables too.
www.theppk.com/recipes/2010/04/orange-ginger-baked-tofu/

Orange Ginger Baked Tofu

by IsaChandra
A Chinese take-out inspired glaze, only this tofu is baked, not fried. It’s wonderful served with roasted winter veggies and some basmati rice.

Tip: To make the tofu even more chewy, freeze the tofu the night before and let it thaw all day in the fridge, then wrap it in a kitchen towel and press it under the weight of a heavy object for an hour, turning occasionally.

14 ounces extra firm tofu, drained and pressed
Marinade:
2 tablespoons grated ginger
3 cloves garlic, minced
2 teaspoons finely grated orange zest
1/4 cup orange juice (fresh is preferred, you can use the juice of the orange that you zest)
1/4 cup dry white wine
1/4 cup pure maple syrup
4 teaspoons soy sauce
2 teaspoons veg oil

Preheat oven to 375 F.

Combine all ingredient for the marinade in a small bowl and wisk vigorously.
Cut the tofu into 8 slice crosswise. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.

Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.

Serve!

ANOTHER GOOD ONE - SUPER EASY
I made this one a couple of time recently -

Pasta Primavera 

2 Tablespoons Garlic, minced

½ White Onion

Red/Yellow/Orange Peppers

4-6 Roma Tomatoes

1 Large or 2 Small Zucchini

1 Large or 2 Small Yellow Summer Squash

8 oz Sliced Mushrooms

Sea Salt

Pepper

Spices if desired –suggestions: basil (fresh or dried), oregano (fresh or dried), any pasta blend, I like Trader Joe’s 21 Spice Salute

1 lb Whole Wheat Pasta (any kind will work)

Sauce

Cut all vegetables into bit size chunks

In large soup kettle heat garlic, sauté onion and peppers

Add tomatoes, zucchini, squash, mushrooms– a small amount of water or vegetable broth can be added – I’ve done it with and without the broth – with broth, I needed extra time to allow it to cook down, but worth the wait. Once it begins to boil turn down heat to low and let sauce simmer, cooking down to desired thickness. Salt and Pepper according to taste – various spices can be added as the sauce is cooking down –– season according to taste.

While sauce is simmering, cook pasta according to directions

Serve sauce over cooked pasta topping with a bit of your favorite Vegan/Vegetarian cheese if desired. 

Makes 4 Servings

Enjoy