tofu

Appetizer, Entrée, Snack, Spring, Gluten Free

LEMONGRASS + COCONUT SUMMER ROLLS

Sara Forte · October 15, 2014

I have waxed on about how helpful it is to stay on track eating healthfully when you have things ready in the fridge. This usually requires a "cook day," where I just embrace the mess and make about six things that will keep a few days. Always a batch of granola, a treat (recently these! and I'm making these next!), some quick protein like this egg salad or the beach day tuna salad from our cookbook, and a sturdy green salad that can sit like this fabulous kale goodness. I have found this to be especially crucial when working from home (due to frequent grazing) and now having a mini person, simply because I am not always interested in making myself lunch and would rather eat another few handfuls of trail mix and a piece of toast than make a mess and wash dishes. I value home cooked meals, eating wholesome and seasonal dishes, I'm passionate about the art of cooking and the joy there is in feeding people well, but the ebb and flow of life just changes the pace at which I am able to do these things. I know the same goes for you, as I am flattered by the emails I receive from people asking me for recipes that are ideal for travel, to freeze, for sick friends, or to make ahead for busy work weeks. I know our recipe index here is not user-friendly at all and a website make over is totally on the radar, but in the meantime, I will say that summer rolls are sort of amazing for all said circumstances. They keep well for a few days, fit most dietary issues by being gluten free, dairy free and vegetarian and don't need to be warmed which makes them extremely portable.

The thoughtful couple, David and Luise, write the blog Green Kitchen Stories and I am a huge fan of their first cookbook Vegetarian Everyday. They've created a new (incredibly gorgeous and inspired) cookbook that showcases a collection of photos and recipes from their travels around the globe. It's the sort of book that takes you somewhere else and jump started me out of a bit of a rut that was happening in my own kitchen. I was flipping through looking for something that I could bring to my sister in law and her family who are welcoming home a new baby boy. We ended up keeping these rolls because I ate too many to warrant covering them for a full meal, but I will be packaging up a polenta mushroom situation from the book that is perfect as these nights are cooling down. All to say, I keep my cookbook collection pretty tailored and I'm proud to have this beauty on my shelf.

LEMONGRASS + COCONUT SUMMER ROLLS // Makes about 8

Recipe adapted from Green Kitchen Travels

Maybe it is the California girl in me but I would add avocado next time. I like some creaminess with my veggie packed rolls, so just add some thin slices with your collection of other filling ingredients if you wish.

8 ounces extra firm tofu
2 stalks lemongrass, smashed and chopped
2 tablespoons soy sauce or tamari
1 tsp. maple syrup
juice of one lime

// dipping sauce //
1/3 peanuts or 1/4 cup peanut butter
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 Tbsp. water
1 Tbsp. maple syrup

1 package rice paper
1 head of butter lettuce, cleaned and separated
1 big handful of mint
1 big handful cilantro
1/2 a cucumber, cut into match sticks
1 ripe mango, peeled and cut into match sticks
1/2 cup unsweetened coconut flakes, lightly toasted
2/3 cup sprouts of choice or grated carrots
sesame seeds, optional

Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes.

To make the dipping sauce, toast the peanuts and blend all the sauce ingredients together.

Arrange all the filling ingredients and prepare a large bowl of warm water. Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board. Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango, coconut flakes and sprouts and/or carrots. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. Serve with dipping sauce. These will keep in the fridge under a damp paper towel for 2-3 days.

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Entrée, Gluten Free

LEMONGRASS TOFU BOWLS

Sara Forte · April 9, 2014

I had my baby shower this past weekend with so many of my favorite people. I felt extremely loved and celebrated. While making the rounds to fifty-plus people that I truly care about wore me out, it was incredibly special. Even if you have a few babies, you do it for the first time just once, and it's sort of a surreal thing, growing a tiny person. My sister went full throttle with her "camping" theme. There were arrows and cactus, southwestern printed pillows, and a tee pee for the gifts. Even the food was in theme with grilled skewers and mac n cheese and a smores dessert on wooden plates with adorned utensils. If your shower can be "cooler" than you, mine certainly was thanks to my little sister. My mom's garden was decked out and in full bloom and my dad played bartender for all the ladies. Obviously I was thrilled to get set up with a lot of the equipment we need along with a good loot of books and mini clothes, but I was most humbled by how many people stepped up to help out and the lengths my sister went to to make this day thoughtful and special. There is nothing that inspires generousity more than being on the receving end of it. I am not the most awesome gift giver and I know I could not match my sisters party throwing skills, but giving time or skill or words... there is always a way to give something. Be it in very small but significant ways, I resolve to pay closer attention to celebrating and anticipating what may make someone feel special.

I contributed a few recipes and a couple of quotes for the special issue of Epicurious: America's Best Recipes, which came out this month. The issue has some gorgeous looking recipes (Hugh has requested those blueberry handpies a few times now) and it's neat to see our cuisine divided by region. These bowls stuck out to me as a riff on the tofu bowls we make around here often. I love lemongrass and the unique freshness it brings to a stir fry as well as anything that can be topped with a ripe half of an avocado. It is clearly delicious warm out of the skillet but leftovers the next day were just as welcomed. It's definitely worth taking a peek at the issue if you come across it.

LEMONGRASS TOFU BOWLS // Serves 4

Adapted from Epicurious: America's Best Recipes

1 cup brown rice
12-14 oz. package extra firm tofu, drained
2 stalks lemongrass, trimmed and outer stalks removed
2 tsp. thai chile paste or sriracha
1 Tbsp. lime juice
2 tsp. rice wine vinegar
1 Tbsp. fresh grated ginger
1 Tbsp. coconut oil
2 Tbsp. toasted sesame oil, divided
2 cups-ish broccoli florets
2 large carrots, julienned or sliced thin
1/2 cup chopped green onions
3/4 cup coconut milk
2 Tbsp. soy sauce, to taste
toasted sesame seeds, for garnish
2 avocados, for garnish

Rinse and cook the brown rice according to instructions.

Cut the tofu into cubes and set it on a few paper towels or dish towel to drain.

Smash the lemongrass with the back of a knife and mince it well. In a large mixing bowl, combine the lemongrass, chile paste, lime juice, vinegar, ginger, pinch of salt and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for 30 minutes.

Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tofu and it's marinade and saute for 4-5 minutes, until edges are browned. Add the broccoli, carrots, coconut milk, remaining Tbsp. sesame oil and soy sauce and saute until the vegetables are warmed through. About 3 more minutes. Add the greens onions, stir and taste for seasonings.

Serve each bowl with a scoop of the brown rice, the tofu vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

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Entrée, Gluten Free, Fall, Winter

CHILI ROASTED TOFU WITH MINTED POMEGRANATE RELISH

Sara Forte · October 21, 2013

I was rebaptized into cooking after a four-week strike this past weekend. My strike included lots of waffles, scrambled eggs and frozen pizza with a liberal amount of greens on top so I don't feel *quite* as bad. We had a long-planned dinner party/photo shoot for the cookbook so I was actually left with no choice. It's a two man show over here, and one was occupied with stringing mini lights and photographing things, so table setting, shopping, prep, cooking, serving and cleaning for 10 is on me. That is not a complaint, it is really some sort of exhaustive rush. I truly do enjoy it. I just hope to have the funds and yard to do it more often in the future, it makes me so happy. My parents have a lovely space I can borrow for now. There is a chill in the air and the sun is setting quicker and earlier but it was still every bit as rewarding as always. Something about working your buns off and sharing the fruits of your labor with people you love is pretty special. I know I've said it before and it likely won't be the last time. Be warned. When I sign cookbooks, my line is "wishing you many great meals in good company." It got repetitive the more I wrote it, but never cheapened. The feeling I feel when I have a table speckled with food and friends, that is every sort of fullness for me and I wish that for other people. Sometimes the candles and flowers and twinkle lights, but sometimes just the gathering. The paper plates and chairs from around the house and overly simple foods - maybe even frozen pizzas with greens. It's the good stuff.

Pomegranates easily fall into my dozen favorite foods. Little plump jewels of tart-sweet juice and crunch. Just as tasty as they are gorgeous. I fell into the recent Thanksgiving issue of Bon Appetit, saw this minted pom relish and went through the contents of a meagerly stocked fridge to see how I could use it. I have a pomegranate and mint! I'm so close to something that resembles a meal. The recipe originally suggests this for your holiday turkey, so I suppose a number of proteins could do here. I'm just grateful to have something quick, easy and colorful for an easy fall dinner.

CHILI ROASTED TOFU WITH MINTED POMEGRANATE RELISH // Serves 2

Pomegranate Relish adapted from Bon Appetit November 2013

Below will yield enough millet and tofu for two but the relish enough for four. You could halve it, or keep the extras on hand. I made a rogue quesadilla with a brown rice tortilla, lentils, goat cheese and some relish that I thought was pretty tasty. Or I'm thinking it could be a lovely cocktail mix-in or garnish as well.

1 14 oz. pack extra firm tofu, drained and pressed in a dishcloth
1/2 cup millet or quinoa
1 cup low sodium vegetable stock
2 tsp. chili powder
pinch of smoked paprika
2 tsp. grade B maple syrup
1 Tbsp. orange juice
1 Tbsp. extra virgin olive oil
1/2 tsp. sea salt

1 pomegranate, seeded
1 shallot, finely minced
1 Tbsp. orange or tangerine zest
1/2 Tbsp. fresh orange or tangerine juice
2 Tbsp. finely chopped mint leaves
salt and pepper

1 avocado, diced

Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture.

To make the tofu marinade, mix the chili powder, paprika, maple, orange juice, olive oil and salt together. Cut the tofu into 1/2'' slices and put them in the marinade, turning over a few times to coat. Let it sit for at least 10 minutes, up to overnight.

Rinse the millet in a fine mesh strainer and add it to a pot over medium heat. Add the broth, bring it to a boil, turn it down to a simmer, cover and cook for 15 minutes until liquid is absorbed. Give it a fluff with a fork, turn off the heat, cover and let it sit.

To make the relish, mix the pom arils, shallot, citrus zest and juice and a pinch of salt and pepper together. Add the mint and stir to mix. You could add a dash of olive oil if it looks dry.

Preheat the oven or toaster oven to 425 and line a baking sheet with parchment. Arrange the tofu slices on the tray and bake for 20-25 minutes until edges are browned.

Stir in a pinch of salt, pepper and drizzle of olive oil into the millet. Serve each dish with the millet, a few slices of tofu, a scoop of the relish and diced avocado on top.

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