two skinny jenkins


130124 – Pan Seared Rosemary Tofu w/spinach and soba
130201, 3:28 pm
Filed under: DINNER

130124_Tofu

Recipe adapted from The Flexitarian Table.

The TOFU:

Seasoning Mixture

  • 4 t finely chopped rosemary
  • 2 t finely chopped garlic
  • 1/4 t black pepper
  • 1/8 t cayenne pepper

Tofu:

  • 1 14-16 oz. package extra firm tofu, pressed and cut into 4 slabs
  • 3/4 t sea or kosher salt
  • fresh ground black pepper
  • 2 T canola or grapeseed oil
  • 1/4 C lemon juice

Instructions:

  1. Stir together seasoning mixture
  2. place tofu on a plate in a single layer.  cover with salt then rub all over with seasoning mixture.  cover with pastic wrap and refrigerate for at least 4 hours, or overnight.
  3. Take the tofu out of the refrigerator and use a paper towel to wick away moisture.  Season both sides with salt and pepper
  4. in a large skillet, heat the oil over medium heat until it shimmer.  add the tofu, increase the heat to medium high, and cook undisturbed for 4 minutes.
  5. once a golden crust has formed, flip the tofu and cook for another 4 minutes.  add the lemon juice to the pan and scrape up any caramelized bits.  remove from heat.

Stir-fry Veggies:

  • 1/2 C honey
  • 1/3 C soy sauce
  • 2 t finely grated, fresh ginger
  • 1/2 C water
  • 2 T canola oil
  • 1 lb burdock, scrubbed and cut into matchsticks (I didn’t use this at all)
  • 1 lg, 2 medium, or 3 small leeks (i did three small :) white and tender green parts only, cut into matchsticks
  • sea salt or kosher salt
  • 8 oz. carrots, peeled and cut into matchsticks
  • 2 T sesame seeds, toasted
  • 2 scallions, white parts only
  1. in a small bowl, whisk together the honey, soy sauce, ginger and water.
  2. in a large heavy skillet, heat the oil over high.  add the burdock and cook, stirring, for two minutes.  add the leaks, pinch of salt and cook until the leeks wilt, about 2 minutes.  pour in the honey mixture and bring to a boil.  reduce heat, cover, and simmer for 10 minutes.
  3. stir in the carrots, cover the pan again, and simmer until the veggies are tender, 15 to 20 minutes longer.
  4. uncover the pan, reduce the heat and simmer until the juices have reduced into a glaze.

Sobo and spinach:

  • 8 oz. sobo noodles
  • 2 T toasted sesame oil
  • 2 garlic cloves, finely chopped
  • 1.5 lb spinach
  1. cook sobo in a large pot of lightly salted water until al dente – about 6 minutes.  Drain, reserving 2 cups of cooking water.
  2. wipe the pot dry and set over medium heat.  add sesame oil and cook garlic for 30 seconds.  add the spinach, raise the heat and cook, stirring, until it’s wilted.
  3. return noodles and reserved cooking water to the pot.

Divide brothy noodles among 4 bowls, then veggies, and top with tofu.  sprinkle with toasted sesame seeds and pass a bottle of soy sauce.

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