Chili Tofu with Noodles Soup

Tofu, AKA, "The Boss"

There is a myth that you have to do a great deal to tofu to make it taste okay.  This recipe proves that is not true.  It's pretty easy, and makes a meal with another vegetable or salad (or in the case of my husband, Dan and me, it makes a meal all by itself).  I do make a vegetable stock instead of using chicken stock, but either works really well.  And it looks lovely in the bowl.  This recipe seems to be in several locations on the internet, and I have adapted it quite a bit, including but not limited to upping the vegetable quotient, cooking the tofu for less time, making it soupier, using firm rather than extra firm tofu (more tender), and changing Chinese wheat noodles to brown rice noodles (available in many supermarkets, and white rice noodles work just as well). I use Annie Chun's brand of brown rice "Pad Thai" noodles which are about 1/4 of an inch thick before cooking and actually get thinner when cooked, perfect for this recipe.  They are delicious and gluten free too.  I use a smaller amount of noodles than most recipes suggest even though I like noodles.  I don't like when they "glop up" the broth.   Here's my version:

Chili Tofu with Noodles Soup

            Ingredients

            1 qt. reduced-sodium chicken or vegetable broth

            2 cups water

            1 tablespoon minced fresh ginger

            1 tablespoon minced fresh garlic

            4 tablespoons reduced-sodium soy sauce, divided

            1 tablespoon Asian sweet chili or chili garlic sauce

            1 pkg. (14 oz.) firm tofu, drained and patted dry

            ½ -1 tablespoon vegetable oil (I use light sesame oil or peanut oil)

            about 5 ounces rice noodles, such as pad thai noodles

            1½ cup shredded carrots or carrots cut into matchsticks (I do matchsticks)

            3 cups spinach leaves

Preparation

1. Combine broth, 2 cups water, the ginger, garlic, and 3 tablespoons of the soy sauce in a medium saucepan. Bring to a simmer over medium heat and simmer 10 minutes, partially covered.

2. Meanwhile, in a small bowl, stir the remaining 1 tablespoon of soy sauce and 1 tablespoon of chili sauce together and set aside.

3. While the broth is simmering, cut the tofu horizontally into 4 slabs; dry both sides of the tofu well. Heat oil in a large frying pan over medium heat until quite hot. A nonstick pan tends to work better, but if you'd rather use a regular pan, just use a bit more oil.  Put tofu into the pan carefully and sear, turning once, until lightly browned in most spots, about 4 minutes total. Do not overcook. Remove from heat and place on a plate lined with paper or kitchen towel to absorb any extra oil.   Remove towel and, using a spoon, spread soy-chili mixture over tofu and turn gently to coat both sides. 

4. Add the noodles to the broth and cook, stirring occasionally, about 4 minutes and then add the carrots.  Cook another 1-3 minutes until carrots are still a bit crunchy and noodles are done.  Stir in spinach and cook just until wilted (seconds). Ladle noodles, broth, and vegetables into four bowls and top each with a slab of tofu. Drizzle tofu with more chili sauce if you like.   Can serve four with salad or another vegetable.

Let me know what you think.

And meanwhile, be well!

Chickpea Salad

Making Ethical Food Choices

I know I'm getting into an area that is emotional for folks on all sides of this issue.  I am reading a book called The Ethics of What We Eat:  Why Our Food Choices Matter  by Peter Singer and Jim Mason.  The book is quite factual and objective, and it's impossible to quarrel with the secrets they reveal about damage done by factory farming - harm to our environment, to nearby communities and, most compelling to me,  to the animals suffering more horrific torture than I had ever imagined.  Here's a fact from the book:  each day approximately ten billion birds and mammals are killed in American slaughterhouses.  And although this number is staggering, it was less shocking than the descriptions of conditions and treatment at factory farms - unbelievably miserable and shortened lives that lead up to painful deaths for birds and mammals.

The good news is there are humane farms - for example Bell and Evans is cited as a chicken farm that is humane and has improved over the years.  Vital Farms sells eggs laid by chickens who go out to the pasture and never have less than 108 square feet of outdoor space each.  (This contrasts with factories in which laying chickens don't get outdoor space and can barely move, and live their lives in less than an 8' by 11' space.)  Singer and Mason make the important point that we can "vote with our dollar" at the supermarket (or in restaurants) and create a demand for humanely raised animals and/or choose to be mostly or completely vegetarian/vegan.

It is a fact that it would be a healthier, cleaner and kinder world if everyone ate a whole lot less or no animal food. As far as the environment is concerned, that change alone would go a surprisingly long way toward saving our planet. Go to http://www.sustainabletable.org/266/air-quality to learn more.

Gandhi said that a society can be judged by how they treat their animals.  Do you want to change? What are the obstacles to making a change?

Don't worry about protein - a diet containing grains, veggies, fruits, and beans will satisfy your need for protein.

So here's a veggie/bean recipe that I've made many summer nights.  Back in the days of family meals when my children were young, they always loved this summery recipe, and the leftovers vanished quickly.  I adapted this recipe from one I found in the Boston Globe many years ago, and it still works for me.

Chickpea Salad

When you haven’t got much around except canned chickpeas and it’s too hot to cook…

2 cans chickpeas, drained, rinsed, then shake the colander to get rid of water

½ cup pitted black olives, sliced

handful of parsley sprigs, finely chopped

3-4 T olive oil

salt and freshly ground black pepper to taste

1 bunch scallions, white part only, sliced or ½ small red onion, sliced fairly thinly

1 red or green pepper, cut in small strips

juice of one lemon or more

Place the drained and rinsed chickpeas in  a bowl with the olives, parsley, olive oil, and salt and pepper to taste.  Stir very gently and then add the scallions or onion (or a reduced amount of both), the strips of pepper and lemon juice.  Taste to see if it needs more lemon juice or olive oil.  A little fresh garlic could be added as well.

Enjoy and be well!

The Best Vegetable Stock

I mentioned home made vegetable stock in my last recipe, and although it takes time to cut up the veggies and cooking time is one hour, it is not only beautiful but wonderful tasting.  It adds so much to any recipe, in terms of richness and flavor.  It can be frozen for up to 6 months or stored in the fridge for 4 days.

The following was adapted from a wonderful book, The Golden Door Cookbook.  The Golden Door is a well established spa in California and has a great reputation.  Sadly I have never been there.
I have omitted the fennel at times; I have also added a leek with fine results.

Vegetable Stock

2-3 large carrots, coarsely chopped

2-3 celery stalks, coarsely chopped

1 large onion, peeled and coarsely chopped

8 ounces of button mushrooms, trimmed and sliced

2 plum tomatoes, quartered

1 small fennel bulb, trimmed and coarsely chopped

1 garlic clove, peeled and halved

4 sprigs fresh thyme or 1 teaspoon dried thyme

2 bay leaves

In a pot large enough to hold the above vegetables along with 2 quarts water, place the carrots, celery, onion, fennel, mushrooms, tomatoes, garlic and 2 quarts water.  Cover almost completely and bring to a boil over medium high heat.  Reduce the heat and skim as much of the foam as you can and discard.  Add the thyme and the bay leaves, and simmer gently for an hour.

Allow stock to cool.  Then pour it through a strainer into a large container or containers but do NOT push the vegetables to extract more liquid or you will have a cloudy stock. Store in well-sealed, preferably glass, containers.  I like Glasslock containers best but Pyrex is also fine.  If all you have is plastic, use it!  

Let me know what you think of this stock.  

Be well!

Marlene

Pasta e Fagioli Soup

Here's a recipe that has always been a hit with all ages and tastes.
This was adapted from a recipe originally published in the Boston Globe Sunday Magazine, probably back in the '80's.  

Pasta e Fagioli Soup

1 ½ cups small white beans, soaked overnight or brought to a boil in a good amount of water, simmered for 2 minutes and soaked for one hour, covered (or use two 15 ounce cans or boxes of unsalted small white beans).

1-2 T olive oil depending on taste/diet 

2 carrots chopped

2 stalks celery chopped

1 onion chopped

1-2 cloves garlic, minced or put through a press, optional

7 cups water or broth (chicken or veg) or a mix of water and broth - homemade broth makes a big difference ( see Vegetable Stock blog for recipe)

a few canned Italian no salt whole tomatoes, crushed in the hand

freshly ground black pepper

½ cup tiny dried pasta

some grated Romano or Parmesan cheese for serving
chopped fresh Italian parsley

Drain the beans, rinse them and set aside.  Heat the oil in a large pot and sauté the onions, carrots, celery and, after 6 minutes, add the garlic and sauté 2 more minutes over a very low heat.  Don’t let garlic brown.

Add the tomatoes, beans, water/stock and cook until beans are almost perfectly done – 45 minutes to over an hour depending on the beans.  If using canned beans, 15-20 minutes should blend the flavors without overcooking beans.  Use a potato masher or hand blender to partially puree part of the soup – but don’t turn it into a total puree.  I use a potato masher, as it is easier to control.  You can even skip this step if you like a chunkier soup with thinner broth. 

Add the pasta (I use orzo, but tiny shells are very good too) with the pepper (and salt if desired) and cook about 10 minutes until pasta is al dente (it will cook more as it stands so don’t overdo it).  Taste for seasoning, drizzle a bit of olive oil and sprinkle with grated Romano or Parmesan cheese and serve and a little chopped parsley.

  

Let me know what you think!

Be well!

Marlene