Sweet and Sour Stir Fry

I was so happy to discover that this sweet and sour sauce required the use of my (new) blender.

SWEET AND SOUR STIR FRY

1 pound organic extra firm tofu

2 Tbsp organic tamari sauce

1/2 tsp organic cumin powder

organic black pepper

1 tsp toasted sesame oil

1 Tbsp organic sesame oil

1-2 cups chopped organic broccoli

1 organic onion, chopped

3 organic carrots, chopped

6 organic mushrooms, sliced

1 clove organic garlic, chopped

1 Tbsp organic ginger, grated

Sauce:

1 1/2 cups canned crushed organic pineapple

2 Tbsp arrowroot powder

1/4 cup organic tamari

1/4 tsp organic paprika

1/2 cup organic coconut sugar (or brown sugar or maple syrup)

1/2 cup organic apple cider vinegar

Method:  Preheat oven to broil.  Chop the tofu into cubes and toss in a bowl with the 2 Tbsp tamari, cumin, oils, and black pepper.  Let it sit for 5 minutes to soak up the marinade.  Then lay the tofu into a cast iron skillet and broil in the oven for about 10 minutes, turning them over halfway.  

     While the tofu broils, get your sauce started by tossing the pineapple into your blender and process until smooth.  Mix the arrowroot with some of the pineapple liquid until it is smooth.  Combine all the ingredients in a saucepan, bring to a light boil and then reduce and simmer until it is as thick as you like it.

     Heat a wok over medium-high heat.  Drizzle in some sesame oil and then stir fry the onion, broccoli and carrot for about 3 minutes.  Then stir in the mushrooms and stir fry for another 2-3 minutes.  Add the garlic and ginger, stirring for about 1 minute.  By now your sauce should be ready.  Stir it in and cook for about 1 minute.  Remove from heat and serve with noodles, rice or quinoa.

Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic

Chinese

I had a bag of fermented black beans in my cupboard for about three years before I finally figured out what to do with them.  Great stir fry at home!

TOFU AND VEGETABLES IN BLACK BEAN SAUCE

1 lb organic firm tofu

1 Tbsp organic tamari

2 tsp rice wine or sake

1/2 tsp toasted organic sesame oil

Method:  Cube the tofu and let it marinate in the above ingredients for 15 mins.

1 Tbsp organic sesame oil

1/4 cup sliced organic green onions

1 Tbsp finely chopped organic garlic

1 Tbsp salted, fermented black beans, rinsed and coarsely chopped

1 Tbsp finely chopped organic fresh ginger

1/2 organic green pepper

1/2 organic red pepper

1 crown organic broccoli, cut into florettes

1 organic carrot, thinly sliced

2 tsp organic tamari

1 Tbsp rice wine or sake

1 tsp local honey

1/4 cup stock or water

1/2 tsp toasted organic sesame oil

2 tsp organic cornstarch

1/4 cup raw organic cashews

Method:  Heat a wok over high heat, add the oil and heat until almost smoking.  Add the tofu and cook until lightly browned.  Remove.  Add more oil if needed and stir fry the broccoli, carrot and peppers until beginning to soften slightly.  Add the scallions, garlic, black beans and ginger.  Stir-fry for 10 seconds, add the soy sauce, rice wine, honey, stock, sesame oil and cornstarch.  Add the tofu and cashews, toss lightly to coat.  Serve with steamed rice.