soy ginger rice with tofu, edamame, and mixed vegetables

Soy Ginger Rice with Tofu, Edamame, and Mixed Vegetables (adapted from Shape.com)
Tonight is Election Night and it’s a nail-biter, so naturally, I am cooking something vegan! This is a tasty and hearty dish–even my meat lover allows  “it’s all right.” You can use just about any frozen mixed vegetables that you have in the freezer. I had peas and carrots so I used that. And since the ancestor of this dish is fried rice, that’s a sign to use up leftover vegetables too! Don’t be tempted to cook the ginger-garlic-onions in sesame oil. Sesame oil is delicate and is mainly used for flavoring in Chinese cooking, so a little bit goes a long way. 

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4-6

Ingredients

2 cups dry brown basmati rice (rice cup measure)
4 cups reduced-sodium vegetable broth (rice cup measure)
1 tablespoon canola oil
4 cloves garlic, minced
1 square inch of ginger, minced (or more if you love ginger!)
1⁄2 yellow onion, chopped
12-oz package of firm tofu, chopped
10-oz package frozen mixed vegetables, thawed
1⁄2 cup frozen shelled edamame, thawed
1 cup chopped peppers (red or green for color)
4 tablespoons organic soy sauce (can substitute tamari)
1⁄4 cup of chopped cilantro
1/4 cup scallion, sliced fine
1 small head of kale, deveined and chopped
1⁄4 cup sunflower seeds, optional
1-2 teaspoons dark sesame oil

Preparation:

Cook brown basmati rice in a rice cooker, using vegetable broth instead of water. When it has finished cooking, it can be left on the stay-warm setting.

Cook’s Note: I’ve always cooked rice the way my mother taught me and it works for rice cookers too. I simply put the rice in the rice cooker liner and fill it with liquid until it comes up to the level of my first finger joint (about 1 inch).

In a large Dutch oven,  heat the canola oil on medium-high heat. Then  add the garlic, ginger, and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently with a silicone spatula so as not to break up the tofu, until browned, about 15-20 minutes. Next, add mixed vegetables, edamame, peppers, soy sauce,  and stir.

Cook’s Note: If you forgot to thaw the frozen vegetables, as I did, just put a small saucepan of water on the stove to boil. Add the frozen vegetable until heated through. Drain and add to the pot!

Once the rice is cooked, add it to the vegetable mixture, turn the heat to low, add salt, pepper, and extra soy sauce or tamari if desired. Sprinkle 1-2 teaspoons sesame oil and toss gently. Turn off the heat but do not cover, since the heat will cook the vegetables.

Meanwhile, steam the kale and then toss with sunflower seeds, if desired. Divide into four or six portions. Serve the rice with the kale on the side, and scallions and cilantro for garnish.

Cook’s Note: I love the fragrance of coconut oil. So instead of steaming, I stir-fried the kale in a tablespoon of coconut oil until it turned bright green–no more than 30 seconds. Then I seasoned the kale with Fleur de Sel (sea salt) and red chili flakes.

pressed tofu with garlic mint sauce

After all my dietary sins this week, I atoned for it with this meal. I felt quite virtuous about it, too; a good Catholic enjoys doing penance. The tofu was quite tasty–slightly lemon-y, mint-y, and garlic-y.  It’s a tad redder than it should be because I got over-enthusiastic with the paprika. Nevertheless,  I enjoyed the garlic mint sauce, but I would ramp up the flavors, as I have noted in the recipe. I like to follow a recipe exactly the first time I try it, but I was a bit alarmed by the directions in the original. It said to press the tofu  while it was cooking by weighting it down with another skillet and a large can of tomatoes. My top skillet got hot and I worried about heating an unopened can of tomatoes. It’s far safer to press the tofu before cooking, so I’ve given directions how to do this.

Pressed Tofu with Garlic Mint Sauce

Ingredients:

2 packs firm tofu, cut into 3/4 inch slices
4-6 cloves garlic
1 1/2 -2 teaspoons salt
1/4 – 1/2 cup mint leaves, chopped
lemon zest from 1 lemon
3 tbs lemon juice (half a lemon)
1/4 teaspoon paprika
1 cup vegetable broth

Directions:

1. In a large bowl or dish, make the marinade. First, mash garlic and salt together into a paste. Combine with mint, lemon zest, lemon juice, paprika, and 1/2 cup vegetable broth and mix. Set aside.

2. Cover a large rimmed baking sheet with 2 layers of paper towels and place tofu in a single layer on top. Cover the tofu with more paper towels. Place another large rimmed baking sheet on top of the paper towels. Weight down the baking sheet with canned goods or books or both. Let sit for 20 minutes until tofu slices are flattened and the paper towels are soaked.

3. Place tofu slices into marinade, cover, and refrigerate for at least 1 hour.

4. Spray a large skillet with cooking spray. Heat skillet on medium.  Gently shake tofu slices to shake off excess marinade, and place them in the pan to brown, about 4 minutes per side. You may need to do this in batches. Save the marinade.

5. After you remove the last batch of tofu, add the reserved marinade and the remaining 1/2 cup vegetable broth. Scrape up the browned bits from the bottom of the skillet. Simmer until the sauce is reduced by one third. Pour garlic-mint sauce over the tofu slices. Serve with hot rice and eat Chinese-style with chopsticks!

Taranee’s golden tofu and stir-fried kale in coconut oil

One warm night in Jamaica when I was a little girl, my Dad and I couldn’t sleep. So we went quietly to the kitchen. He didn’t turn on the kitchen light. Instead, he turned on the gas burner. In the blue light, I watched him  pour two inches of coconut oil into a heavy skillet and when it was hot, he tossed in a handful of colorful plastic-like disks that immediately puffed up into pale pink, white, and green chips that smelled vaguely of shrimp. They were warm and crunchy and salty. When I was growing up in Jamaica, coconut oil was not marketed for its health benefits. It was cheap and we bought it in huge cans.  Coconut oil eventually fell into disrepute but it is now enjoying an expensive comeback as a healthy fat. At Whole Foods in New York City it is sold by the jar, the cheapest being  $7.99. Instead of the oil that I remembered,  it is a solid resembling Crisco all vegetable shortening, and has a light coconut aroma.

Taranee’s Golden Tofu and Stir-Fried Kale in Coconut Oil

INGREDIENTS           

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds kale
Coarse salt and fresh ground pepper
2-4 teaspoons canola oil
1-2 tablespoons coconut oil
1/4 teaspoon red-pepper flakes (optional)

Dipping Sauce:

2 tablespoons unseasoned rice vinegar
1 tablespoon mirin
2 teaspoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon salt
1 teaspoon sugar (optional)
1 teaspoon wasabi paste (optional)

Preparation

1. To prepare the kale, fold each leaf in half and using a sharp knife, remove the main rib and stem and discard. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

2. Heat 2 teaspoons canola oil in a skillet. Fry tofu triangles in a single layer. You may need to do this in batches. Fry until golden brown on one side; flip and fry. Set aside.

3. Meanwhile, add 2 remaining teaspoons canola oil in a large skillet. Toss kale in oil until just wilted and bright green. Season with salt and pepper to taste. Add red pepper flakes, if desired. Spoon on the coconut oil and heat through until melted.

4. Make the dipping sauce: In a small bowl, whisk together rice vinegar, mirin, soy sauce, sesame oil, salt, sugar (if using) and wasabi paste (if using); set aside.

5. Serve tofu and kale with hot cooked brown rice and the dipping sauce on the side.

cooking in a “new” old kitchen: coconut-ginger chicken

We moved. Uptown. To an apartment in a pre-war building with a unique shotgun layout.

The new kitchen is bigger. Three-dimensional, actually. I’m rusty at cooking in a kitchen that has three walls. By comparison, the Teeny Tiny Kitchen was a wall. Here, with the reorganization of the cupboards, I have to think–now, where did I put the…? As I figure out this new layout, I’ve started trying out new recipes again, like this one.

This recipe for coconut-ginger chicken came from this week’s New York Times Sunday magazine. The chicken came out too bland for my taste, even though I added a tablespoon of garlic to the original recipe. The veggie dishes I made up with what I had on hand–which wasn’t too hard to do, actually, if you abide by the basic rule of stir-fry. Prepare Everything For Cooking. That’s my mis en place by the way, in the small picture beneath the stir-fried vegetables on the left.

Click to play this Smilebox collage
Create your own collage - Powered by Smilebox
Personalize your own collage

Coconut-Ginger Chicken

  • In a large dry skillet over medium heat, toast ¼ cup unsweetened coconut, about 10 minutes until golden brown. Stir occasionally. Set aside in a small plate and do not clean the pan.

Cook’s note: I used flaked coconut but I wonder if shredded coconut with larger strips wouldn’t work as well. The flaked coconut actually came out quite well in appearance, a pale golden brown that adhered to the top of the chicken like bread crumbs.

  • Add ½ cup unsweetened coconut milk, ½ cup water, 1 tablespoon minced garlic, and 1 tablespoon freshly grated ginger. Add salt and pepper to taste. Put the chicken in the pan. When the liquid boils, lower heat to simmer; cover and cook chicken for 10-15 minutes or until tender and just cooked through. On an instant read thermometer, the temperature of the thickest part of the chicken should read 155˚F. Test the chicken after 10 minutes then cook for 3-5 additional minutes if not up to temperature.
  • Transfer chicken to a plate and keep warm.
  • Turn heat to high and boil the mixture until it is reduced by half; it should be fairly thick. Lower heat and return the chicken to the pan to reheat and coat with sauce.
  • Taste and adjust seasoning. Garnish with reserved toasted coconut and chopped fresh cilantro and scallion, if desired.