This week’s Meatless Monday post comes to you courtesy of San-J and Carol Kicinski, renowned chef, food writer and gluten free blogger at Simply…Gluten Free. Carol created a quick and easy weeknight dish that only uses six nutritious ingredients, which you can use as either a main or a side dish.
I always have a bottle of San-J Gluten-Free Tamari in my cupboard, which I substitute for regular soy sauce. San-J also sells an organic version, which I like even better. Both versions have a low sodium variety as well – love how San-J gives us lots of choices!
Tofu and Green Bean Stir Fry
- 1/4 cup San-J Gluten-Free Tamari
- 2 tablespoons gluten free sweet chili garlic sauce
- 1 pound extra firm tofu
- 2 1/2 tablespoons cornstarch
- 3 tablespoons oil, use divided
- 1 pound green beans, cleaned trimmed and cut into 1 inch pieces
- Combine the San-J Gluten-Free Tamari with the chili garlic sauce, set aside.
- Cut tofu into 1/2 inch cubes, pat dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat until it starts to shimmer, add half the tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 - 4 minutes. Remove the tofu to a plate and set aside. Heat 1 more tablespoon of oil in the pan and cook the remaining tofu the same way. Remove from pan.
- Reduce heat to medium; add the remaining tablespoon of oil and the green beans. Cook the green beans, stirring, for 1 minute. Add 1/4 cup of water and continue to cook the beans for 3 minutes or until they are bright green and crisp tender. Increase the heat back up to high, add the reserved sauce mixture and boil for 1 minute or until it reduces slightly.
- Add the tofu and cook for 1 minute. Serve immediately.
- Serving size: 1/r4 to 1/6 of recipe
Recipe and photo used with permission.
Disclosure: San-J recently sent me samples of their gluten free products to try out. All experiences and opinions are my own.
As promised in my Healthier Lemon Pasta post for this month’s Secret Recipe Club, here’s my version of Tofu Sour Cream is based on a recipe from the Vegan Epicurean. I made the following changes to her recipe:
Vinegar: I used NAKANO Natural Rice Vinegar instead of apple cider vinegar. I find that NAKANO’s rice vinegars have a milder flavor and are less acidic, which I like. You could have a little fun with this recipe and use some of NAKANO’s flavored vinegars, too, like Roasted Garlic or Red Pepper, for a fun flavor twist.
Tofu: I was confused over the type of tofu the Vegan Epicurean used, since I’m not familiar with Mori Nu lite silken tofu (firm). Is it firm or silken? After doing a little research, I found out that all of Mori Nu’s tofus are silken and come in soft, firm or extra firm. However, other brands’ silken tofus are actually soft tofus, which are good for soups, dips and smoothies.
I ended up using Nasoya’s Silken Tofu, so the consistency of my sour cream was very runny. This was fine for my Healthier Lemon Pasta, but next time I want to make something the consistency of sour cream, I’ll use a firm tofu. I also changed the amount of tofu used since I like using the full tub. Having a few ounces left over of tofu means I have to remember it’s in the refrigerator and use it in a recipe before it goes bad. Usually, I forget and find a science experiment waiting for me in the far reaches of the fridge. Hate that!
Lemon zest and lemon juice: I cut back on both ingredients and still could taste the lemon. That was fine since I was using it in a lemon flavored dish. However, next time I may cut back even further. I love lemon, but it doesn’t go with everything.
- 1 (14-16 ounce) package firm tofu, preferably organic
- 2 tablespoons canola oil
- 1 to 2 teaspoons fresh lemon juice
- 2 teaspoons NAKANO Natural Rice Vinegar
- 1 teaspoon agave, stevia or other sugar substitute
- 1/2 teaspoon kosher salt
- finely grated zest of 1/2 lemon
- Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
- Firms up when chilled. Refrigerate sour cream until it is ready to be used.
- Serving size: varies
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Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.
Whey and pressed tofu
Pressing the tofu
Making tofu is very much like making cheese, except you put soybeans and water in a blender and make milk instead of getting it from a cow, goat or sheep. To learn more about making tofu at home, read “How to make tofu—no fancy equipment required.” from La Fuji Mama.
Also, even though Carol’s directions are to serve it hot, I bet it would make a terrific summer time cold pasta salad dish, too.
Gluten Free Spicy Ginger Tofu Noodle Salad
- 1/3 cup San-J Gluten Free Tamari Ginger Dressing
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (more if you want it spicier)
- 1 pound gluten free brown rice fettuccini style pasta
- Gluten free non-stick cooking spray
- 1 pound firm tofu
- 4 ounces shitake mushrooms, stems removed and sliced
- 1 English (hothouse) cucumber
- 1 bunch cilantro, coarsely chopped
- 4 green onions, thinly sliced on the diagonal
- 1 red bell pepper, cut into small dice
- Salt & pepper
- 1 teaspoon sesame seeds
- Whisk together the San-J Gluten Free Tamari Ginger Dressing with the garlic powder and red pepper flakes.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with hot water. Add the dressing and toss to coat.
- While the pasta is cooking pat the tofu dry with paper towels and cut into 1 inch pieces. Heat a large skillet over medium-high heat. Spray the pay heavily with non-stick cooking spray and add the tofu pieces.
- Let cook for 1 – 2 minutes undisturbed or until they are golden brown. Flip the pieces over and continue cooking until browned on all sides. When the tofu is done, remove from the skillet, add to the pasta and add the mushroom slices to the hot skillet and cook until browned, stirring often, about 2 to 3 minutes. Add the mushrooms to the pasta.
- Peel the cucumber, cut in half lengthwise, scrap out the seeds with a spoon, cut into thin slices and add to the pasta. Reserve some of the chopped cilantro for garnish and add the rest to the pasta along with the green onions and bell pepper. Toss everything together and season with salt and pepper to taste. Garnish with the reserved cilantro leaves and the sesame seeds.
- Serving size: 1/4 to 1/6 of recipe
Recipe and photo used with permission. © 2012 San-J International. All rights reserved.
It’s been awhile since I’ve done a Meatless Monday post. Frankly, they’re a bit of a challenge since I usually cook around some sort of animal protein I can find in my freezer like venison or fish. Even so, it’s not much of a challenge for anyone to substitute slices of firm tofu instead of chicken, especially since tofu’s perfect for soaking up the flavors of anything you cook it in like Sun-Bird’s Bourbon Chicken Seasoning Mix.
Add some baby bok choy and you have a quick, Asian inspired Meatless Monday dish. You can serve this alone or add some brown rice or quinoa for a heartier dish!
Please note that Sun-Bird’s Boubon Chicken Seasoning Mix does contain wheat, so isn’t gluten free. It also contains soy and milk. Sun-Bird has many seasonings that may work better for your food sensitivities or allergies. Check the ingredient label to make sure!
Baby Bok Choy and Tofu in Bourbon Sauce
- 1 19-20 ounce block extra firm or firm tofu, cut into 1/2 inch thick squares.
- 2 tablespoons canola oil, divided
- 6 baby bok choy
- 1 packet Sun-Bird Bourbon Chicken Seasoning Mix
- 1 1/2 tablespoons soy sauce
- 3 1/2 tablespoons powdered stevia, like Stevia in the Raw
- 1 cup water
- Prepare the baby bok choy by filling your clean sink with cold water.
- Slice the baby bok choy lengthwise in half keeping the leaves attached.
- Soak the cut bok choy in the cold water to remove any trapped dirt.
- Combine seasoning from the Sun-Bird packet, soy sauce, stevia and water in a bowl and set aside.
- Heat a large frying pan over medium high heat. Add 1 tablespoon of canola oil.
- Lift the bok choy out of the soaking water and lay it, still wet, into the frying pan in an even layer. Cook each side until the leaves have wilted, but the core and stems remain slightly firm.
- Remove from pan and place in an oven safe dish. Keep cooked bok choy in a warm oven.
- Heat frying pan over medium high heat. Add 1 tablespoon of canola oil.
- Add tofu squares and gently saute until slightly golden brown.
- Stir in seasoning mixture and bring to a boil.
- Reduce heat and simmer for 2 minutes until sauce has thickened.
- Add in cooked baby bok choy and gently stir to combine. Serve.
- Calories: 353
- Calories from Fat: 136
- Total Fat: 15.1g
- Saturated fat: 2.0g
- Unsaturated fat: 13.1g
- Sodium: 1353mg
- Total Carbohydrates: 37.2g
- Sugar: 15.8g
- Fiber: 13.9g
- Protein: 30.3g
- Cholesterol: 0mg
Disclosure: Guenther, the parent company of Sun-Bird, provided compensation for this post. All opinions and experiences are my own