Chilli Tofu

I am not a big fan of tofu. To say I dislike it is safe. However, recently I took a guest of mine to HMart, the Korean Superstore (note to self: write a post on HMart).. He saw tofu there and he said that it reminded him of his days in China. So I bought some tofu to see if I can make something with it. After hunting for some recipes online, the one thing I wanted to try was Chilli Tofu (original recipe here). It looked really good so I decided to try it out. Result? I went back to the store and bought some more tofu...we have made this dish about 3 times in 2 weeks. Yes..it is that good!

We start by making a marinade. 

(For the marinade)

• 1 block extra-firm tofu cut into cubes.
• 2 tsp ginger-garlic paste
• 2 tsp cornflour
• 1 tsp soy sauce. I use the low sodium version.

Mix the ingredients and make a paste. Toss the tofu into the paste and coat tofu blocks with it. Set aside. The first time I left it for 20 minutes. The next time I left it for longer. I do not think it matters how long you leave it. Once done spray some oil in a non-stick pan (the first time I made this I used a heavy bottom pan...did not work. Non-sticks are made for a reason. LOL). Saute the tofu until the sides brown. Set aside.

Now for the next part. The things you need are

• 1 large green bell pepper, sliced
• 1 green chili, minced
• 3 tsp canola oil
• 1 tsp cumin seeds
• 1 tbsp ground coriander powder
• 1 tsp ground black pepper
• 1 large onion, thinly sliced
• 1 tsp garlic-garlic paste
• 2 tbsp soy sauce.
• 1 tsp cornflour mixed into 1/4 cup water
• 1-2 tbsp soy sauce
• Salt to taste
• Green, leafy coriander for garnish.

Heat some oil in another pan. When hot add the cumin seeds and wait for it to sputter. Then add ginger garlic paste and onion. Cook till the onion becomes translucent. When done add coriander powder , black pepper powder and chilli. Toss around and then add green pepper. Cook till the bell pepper softens. Then add the tofu and stir. Finally add the soy sauce and the cornflour mixed with water. Stir and mix well. Remove from heat and serve garnished with coriander.

Tastes best with rice.

Quinoa Salad

As a part of my Thanksgiving dinner I also made Quinoa salad. It was simple but quite good. Paired well with the other food that I made.

This is how I made it.

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/4 tsp salt
• 1 cup snow peas, shell peas, celery, or green beans
• 2 small carrots, peeled and sliced thin
• 1/2 green or red pepper, sliced thin
• 1 medium ripe tomato

Dressing:

• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 1/4 tsp salt

Directions:

Quinoa can be made ahead of time and refrigerated. Put quinoa with the water and salt in a pot. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. You know that the quinoa is done when there are small white threads coming out of the quinoa. Remove from heat and set aside to cool

You can either steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again or you can have them fresh. Which is what I did. Chop the tomatoes. 

Blend dressing ingredients with a whisk.

Gently combine veggies, quinoa and dressing in a large bowl

Cover and chill, or serve immediately

Delicious healthy food