Wednesday, November 12, 2008

fuc%ing good sesame tofu


half a block regular tofu, pressed
1 cup tahini
1/4 cup soya sauce
1/4 cup honey
1 Tbsp minced garlic
3 cloves crushed garlic
1 cup veggie stock
salt to taste
juice of 1/2 lemon

Press the tofu between cutting boards to get the water out (tofu is like a dense sponge). Heat some oil in a pan on high. When its very hot, sear the tofu on either side while sprinkling with a bit of soy sauce until the tofu gets crispy. Meanwhile, in a saucepan fry the ginger and garlic for a few minutes, then add all the other stuff except lemon juice. Simmer it for about 15 minutes, then add the lemon juice. Pour the sauce over the tofu, cook up some brown rice, stir fried vegetables (i had broccoli, mushrooms, and peppers) and ta-da serve it all together!

Monday, April 28, 2008

Portabello Shroom Burgers

7 portabello mushroom caps
1/4 c light soy sauce
1/4 cup hoisin sauce
4 Tbsp sesame oil
a few splashes of rice wine vinegar
a few small splashes of juice, orange is good, last time I used pomegranate
1-2 Tbsp of fresh minced ginger
2 tsp of sambal oelek

Mix all this stuff together, you can taste the marinade and then add more of any ingredient to adjust the taste. Then place the mushrooms stem up in a flat pan, removing any big yucky stems. Spoon the mixture over the caps, especially around the crinkly black parts. Marinade for at least 2 hours. The longer the better. Barbecue them until they're seared on both sides. Eat them in a nice bun with barbecued zucchini and some goat cheese. That's all you need!