Black Pepper Tempeh Stir Fry

-
I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Over time I changed added more spices and liquid to the marinade, substituted corn flour in place of arrowroot or cornstarch (tastier!), and added in more veggies. Gets better every iteration!

Ingredients

1.5 C tempeh or firm tofu, cubed in small chunks

Marinade:
1 T soy sauce
1 T lemon
3 T water
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp onion pwd 
1/4 tsp smoke paprika
2 T corn flour or cornmeal

Saute:
1 T canola oil
1 inch ginger, finely chopped
1 hot pepper OR red pepper flakes
1/2 onion, chopped

Add a variety of veggies, such as:
8 cloves garlic, chopped
1 C celery, chopped 
1 C carrot, chopped
1 C red pepper, chopped
1 C cabbage, chopped

Stir fry sauce:
1 tsp black pepper
1 T soy sauce
2 T water
1 T maple syrup
1 tsp rice vinegar
Optional: Add a little commercial stir fry sauce at the end, like TJ's General Tsao

Instructions

If baking tofu/tempeh, preheat oven to 400 degrees. (Alternately, fry the tofu/tempeh, which I'm doing more often now.)

Chop the tempeh or tofu into fairly small pieces (1/4-1/2 inch).

Cook the tofu/tempeh: Stir together the marinade ingredients. Add cubes and mix to coat. Let marinate 10-15 minutes. Then fry the cubes in oil until browned, or bake for 20 minutes in oven (stirring at 10 minutes).

Fry up the veggies: Saute hot pepper, onion, and ginger in oil, 2-3 minutes. Add garlic and veggies. Saute for 5-10 minutes, stirring frequently. Add the baked tempeh and sauce, and mix. Cook another couple of minutes. Serve hot with rice.




Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more