Thanksgiving Bacon and Apple Stuffing

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Hello all! Thanksgiving is one of my favorite holidays, especially because it often overlaps with my birthday! Anyway, I am always excited to start thinking about Thanksgiving foods, like bread stuffing. This stuffing recipe is intended as a side dish all its own, as it uses added liquid and it’s baked separately. However, you could use this to stuff your turkey, omitting the liquid and baking time and simply adding the dry ingredients to your bird instead. Either way, this stuffing is packed full of fall flavors. Use this recipe as a guide – adapt the stuffing for flavors you have or want to include.

Ingredients

  • 4 cups of bread
  • 3 – 4 pieces of bacon (optional)
  • 1 small onion (about 1/3 cup, diced)
  • 2 stalks of celery
  • 4 oz mushrooms (about 6 button mushrooms)
  • 1/2 tsp each fennel seed and coriander seed
  • 3 dried red chilis (optional)
  • 1 apple
  • 2 tbsp dried cranberries
  • 2 tbsp fresh herbs, a mixture of rosemary, sage, and / or parsley
  • 1 tbsp apple cider vinegar
  • 1 cup turkey, chicken, or vegetable stock
  • 1 tsp ground black pepper
  • salt to taste

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Add the bacon pieces to a medium skillet over medium heat. Cook the bacon until it is starting to get very crispy. If you are omitting the bacon, use 1 tbsp. olive oil for the following cooking steps that use bacon fat.

Meanwhile, dice the onion and celery. Dice the mushrooms separately. Cut all of these into the size pieces you prefer – I like a large dice, where the vegetables are about 1/2″ square. Remove the bacon when it is crispy, and crumble it into a large mixing bowl. Add the onions and celery to the pan where you were cooking the bacon, and cook in the bacon fat until the onions are starting to get translucent, about 5 minutes. Remove the onions and celery and add them to the mixing bowl.

Add the mushrooms to the pan with the leftover bacon fat, and cook them until they are just beginning to shed their water and wilt – about another five minutes. Then, remove from heat and add the mushrooms to the bowl.

While you wait, cube the bread into about 1/2″ inch cubes (or smaller if you like) and add these to the mixing bowl. Cube the apple and add along with the cranberries, apple cider vinegar, stock, pepper, and 1/2 tsp of salt. Stir to mix.

In a dry skillet, toast the fennel seed, coriander seed, and dry chilis for about 30 seconds over high heat, or until they are fragrant. Remove from heat and grind these in a spice grinder or mortar and pestle. Turn out into the mixing bowl.

Mix everything together and spread into a 9 x 13 baking dish. Bake uncovered for about 40 minutes, then remove and check that the bread has absorbed a lot of the liquid and is crispy enough to your liking. I like my stuffing a little moist, so I stopped here – if you’d like it drier, bake for an additional 20 minutes. Let cool slightly and serve, or keep in the refrigerator for up to 3 days.

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Quick Tempeh Bites

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Hello again! I’ve been on a short hiatus – Jake and I have been doing some traveling this month, and I have also been experimenting with recipes for the pumpkin challenge – more on those in a later post! For now, here are some quick tempeh bites for lunch or a snack to share. Sometimes when I am working from home I am in the mood for a warm lunch, but something quick to keep my energy going. This was a perfect quick meal, and it is really flexible towards whatever veggies you want to include. You can add a side of rice and kimchi or other pickled vegetables, like radishes or carrots.

Serves 1.

Ingredients

  • about 4 oz. tempeh (half a package)
  • 1 1/2 tsp soy sauce
  • 1/2 tsp palm sugar or granulated sugar
  • oil for frying
  • 1/3 cup vegetables like red bell pepper, green beans, carrots, etc – something with a little crunch
  • 2 green onions
  • 1 tbsp cilantro
  • pinch chinese five spice, or substitute cinnamon (optional)

Instructions

Cut the tempeh into small bites of whatever size you’d like to eat. I cut mine into about 1/2″ dice. Add these to a skillet over medium heat with a little bit of oil, the soy sauce, and the sugar sprinkled over top. Stir this occasionally so they don’t stick to the skillet while you prepare other ingredients.

Dice your vegetables (I used some leftover red pepper I had, but any vegetables with a little crunch will do) into a dice of a similar size as the tempeh. Set aside. Slice the green onions thinly, using the white and tender green parts, set aside.

Now, your tempeh should be browning and will have absorbed most of the liquid in the skillet. Add the diced vegetables and stir them into the tempeh to incorporate. If you think the tempeh seems too dry, add another dash of soy sauce. Add a sprinkle of five spice, if you are using it – I like just a bit of this, so just be careful to taste after you add a bit to see if you’d like more. Cook everything together until the vegetables have just started to wilt and the tempeh is a nice brown color. Remove from heat to a plate and top with the green onions and cilantro.

Pumpkin and Tofu Potstickers

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I have made a few batches of potstickers now, and they are a little time consuming but not too complicated to make, and delicious! I made these potstickers with some pumpkin puree (for the pumpkin challenge!) and it added some great flavor while fitting in with other ingredients perfectly. Try these out as a way to make a comforting dumpling at home, made as a seasonal October treat!

Serves 4 – 6, makes 50 – 60 potstickers

Ingredients

  • 10 – 12 oz extra firm tofu (pressed to release its water)
  • 2 large shallots (about 1/3 cup)
  • 1 large carrot (about 1/2 cup)
  • 1 tbsp chili pepper (like jalepeno – more mild – or bird’s eye – hot)
  • 1 celery stalk
  • 2 tbsp fresh ginger
  • 1 tsp five spice
  • 3/4 cup peas (I use frozen)
  • 1 cup pumpkin puree
  • 1/2 tsp white sugar
  • 1 1/2 tsp sweet soy sauce
  • 12 oz shitake or button mushrooms
  • 1 1/2 tsp light soy sauce
  • 5 cloves garlic
  • 1 tsp salt
  • 60 – 70 round wonton wrappers
  • sesame and canola oil for cooking

Instructions

Preheat an oven or toaster oven to 375 degrees F. Dice the tofu into a 1/2″ dice and toss in about 1 tsp of sesame oil. Bake on a sheet while you prepare other ingredients, until lightly browned and slightly crispy.

Dice the shallot, carrot, chili, ginger, and celery into a 1/4″ dice. Saute these vegetables over medium high heat with 1 tsp. sesame oil, sugar, sweet soy sauce, and five spice until the shallots are translucent and carrots are beginning to soften. Add the peas and pumpkin and cook for about two minutes more until peas soften and the pumpkin is mixed well with the other ingredients. Remove from heat into a large mixing bowl.

Clean the mushrooms and cut into 1/4″ dice. Saute the mushrooms with the salt, light soy sauce, and the garlic (peeled and crushed) until the mushrooms have broken their water – about five minutes over medium high heat. When they are lightly cooked, use a slotted spoon to add the mushrooms to the mixing bowl.

Remove the tofu from the oven and dice up into a slightly smaller dice. Add to the mixing bowl and stir to combine all ingredients evenly.

Stuff potstickers with a heaping 1 teaspoon of the filling. To make the potstickers, hold the wonton wrapper in the palm of your hand and put the spoonful of filling in the center of the wrapper. Dip your finger in water and wet the inside (filling side up) edge of half of the wrapper in a half crescent shape. Fold the wrapper in half, pressing the filling in with your fingers and pressing the edges of each wrapper together, wrinkling the edges until they stick. Keep the folded potstickers on a lightly oiled baking sheet while you are waiting to cook them. I like to make about 20 potstickers and then start to cook them, folding more as I wait for the batches to cook. Stuffing might be slow at first – but it will be easier as you go along!

In a large nonstick skillet, pour about 2 tsp of canola oil and heat over medium high heat. Working in batches, fry about 8 – 12 potstickers (whatever will fit comfortably in the pan, don’t overcrowd it) for about 1 – 2 minutes until the dumplings are starting to be lightly browned. Then, pour in 1/3 cup water and cover the skillet – steam the dumplings until all the water has dissipated, then turn out the potstickers onto a plate and cover with foil to keep warm while you cook the rest of the dumplings. It’s okay if your lid can’t completely cover the skillet – set a lid inside the skillet to at least cover the dumplings.

Serve warm with soy sauce as a dipping sauce or a dipping sauce of soy sauce, green onion, and sriracha. Enjoy!

Grapefruit and Arugula Salad

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This is simple salad has nicely balanced flavors, and I made it as a satisfying but light lunch for one! While you are peeling the grapefruit, use a small paring knife to cut away the outer skin and pith.

Serves 1.

Ingredients 

  • 1 grapefruit
  • 1 naval orange
  • 1/2 cucumber, about 3 inches
  • 1/2 cup arugula
  • 3 large basil leaves (optional)
  • 1/4 cup chopped hazelnuts
  • 1/8 tsp each of sea salt and black pepper
  • 2 radishes (optional)
  • 2 dashes Angostura bitters (optional)
  • 1 tsp olive oil

Instructions

Peel the grapefruit and orange, using a sharp knife to remove the skin and white pith. Peel the segments over a bowl until you can easily wiggle them loose. Place in a salad bowl.

Peel the cucumber and dice into a 1/2″ dice. Add to the bowl.

Roughly chop arugula and basil. Rinse and dice radishes. Combine these and the rest of the ingredients in the salad bowl and toss to mix. Enjoy as a light lunch!

Pumpkin and Bean Nacho Dip

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For the fourth year in a row, Jake and I are embarking on the Pumpkin Challenge! During the month of October, we try to eat pumpkin in some way once each day, as a way to explore one of our favorite foods. We’ve found a lot of interesting foods over the years – some are easy, some are complicated, sweet, or savory. To start, here is a yummy layered nacho bean and pumpkin dip – happy October!

Serves 4 as a generous snack.

Ingredients

  • 2 cups (or one 16 oz can) of cooked black or kidney beans
  • 1/2 cup tomato
  • 1/2 cup sweet corn kernels
  • 1/4 cup pickled peppers
  • 1/4 cup jalepeños, onions, and carrots en escabeche (substitute 1 jalepeño)
  • 1 yellow onion
  • juice of 1/2 lime
  • 1 1/2 cup pureed pumpkin
  • 1/2 tsp each of coriander seed, cumin, oregano, and unsweetened cocoa powder
  • 1/4 tsp each allspice, chipotle chili powder, and cinnamon
  • salt and pepper to taste
  • about 1/2 cup cheddar or Monterrey Jack cheese to top

Instructions

If you are starting with dry beans, place about 1 1/4 cup of dry beans in a pot and cover with cold water. Bring to a boil, and boil until the beans are tender. This can vary from 30 – 45 minutes depending on how dry your beans are, just check until they are completely soft every so often.

Preheat the oven or a toaster oven (if your baking dish will fit) to 400 degrees F.

Meanwhile, prepare other ingredients. Dice the tomato, escabeche, and pickled peppers to the size you like, I like about a 1/4″ dice. Dice the onion and divide the diced onion in half. Combine the cooked beans, half the onion, the tomato, escabeche, peppers, corn, oregano, the lime juice, and 1 tsp each of salt and pepper in a square baking dish – stir so the ingredients are evenly distributed.

If you have whole allspice, cumin, and coriander seed, place these spices in a dry skillet and toast for about 30 seconds over medium heat until they are fragrant. Use a mortar and a pestle or spice grinder to grind into a paste. Otherwise, use powdered spice. In the same skillet, add a tsp of olive oil and the rest of the diced onion. Cook over medium heat until the onion is starting to become translucent, about 5 minutes, stirring occasionally. Remove from heat, then combine onions, pumpkin, coriander seed, cumin, allspice, cinnamon, cocoa powder, chili powder, and 1/2 tsp salt in a small mixing bowl. Stir until the ingredients are evenly distributed, then pour over the vegetables into the baking dish, using the back of a spoon to spread out the mixture.

Grate the cheese and sprinkle it over top. Bake the dish for about 20 minutes, until the cheese has started to brown. Now the cheese will be lovely and gooey and the flavors will have baked well together! Top with some sour cream and cilantro if you like and enjoy this dip with tortilla chips! I think it would probably also be good with some extra rice wrapped up in a burrito.

Ratatouille

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I love Ratatouille! It is a very tasty meal that takes a bit to cook but not too long to prepare the vegetables – a great dinner to set up, walk away, and come back to. I like to prepare it this way because the vegetables here are not overcooked, but instead retain just enough of their own flavor and character to work wonderfully together. Here, there are not specific measurements of vegetable ingredients – simply work with what you have and how much food you think you would like. You can easily add more vegetables to this recipe as well.

Serves 3 – 4.

Ingredients

  • 1 large globe eggplant
  • 1 medium zucchini
  • 1 red bell pepper or 3 – 4 mini bell peppers
  • 1 white or yellow onion
  • 8 oz mushrooms
  • 2 cups tomato sauce
  • 3 cloves garlic
  • 2 tomatoes
  • salt and pepper to taste
  • 1 tbsp herb d’provence or italian seasoning
  • 1/4 cup parsley
  •  parmesan to top
  • olive oil

Instructions

Slice eggplant into 1/4 inch slices. Lightly sprinkle each slice with salt on one side, leave all of the slices in a colander to sweat some of their water while you prepare other ingredients.

Preheat the oven to 400 degrees F.

Slice zucchini, mushrooms, red peppers, and tomatoes into about a 1/4″ dice. It doesn’t matter what size your slices are – I like it if they are all roughly the same size, about 2″ square. To cut the bell pepper, slice across the whole pepper so thaty you have rings of pepper rather than thin slices. Remove the seed tissue. Slice the onions – cut off the ends of the onion, then cut the onion in half, perhaps even quarters depending on your preference, and peel away layers of the onion to create different pieces. Combine all the vegetable slices in a mixing bowl, mix in about a tsp of salt, a few good shakes of pepper, the herbs d’provence, and about 1 tbsp of olive oil – mix to combine and cover the vegetables in a thin coat of oil. You can add more of these to taste.

Pat the eggplant dry with a paper towel, then combine it in the bowl.

In a Dutch oven or a square baking dish, pour half of the tomato sauce and spread it over the bottom of the pan. Peel and slice the garlic and sprinkle it over this sauce. Now, you can either add the ingredients all at once and spread them out evenly, or I like to layer them in so that each type of vegetable alternates into a spiral. This is a little more work, but when I have time I like to do it because it reminds me of the movie Ratatouille! Now, pour the rest of the tomato sauce evenly over the vegetables.

Bake uncovered for 45 minutes. Remove from the oven and let cool for about five minutes, then top with parmesan cheese and the parsley (you can give it a rough chop if you like). Serve with a crusty bread or an olive bread to soak up the juices!

Hot Beef Borscht

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I am in love with beets as they are is easy to prepare and pair well with sweet and savory dishes. I have worked hard to create a borscht recipe that is perfectly balanced. Borscht is really a term for an array of eastern European dishes that are made differently in many countries. I like to think of borscht as a way for both Jake and I to connect with our heritage – it is considered both a Jewish dish and a Catholic holiday dish – as well as a way to feel a human connection with other parts of the world, namely Ukraine, that deserve my thoughts. While borscht can also be a vegetarian dish, in this particular recipe I chose to include beef for an added level of flavor. Don’t be tempted to omit the pickled beets or sauerkraut either – you can find these canned at the grocery store, and they add a layer of complexity that takes this soup from a simple dish to a fantastic meal!

Serves 4 – 5 as a main course.

Ingredients 

  • 3 large beets
  • 1 1/2 pound beef with shin bone in
  • 1/2 cup beet greens (if attached)
  • 1 onion
  • 1 tbsp butter
  • 2 large carrots
  • 3 cups chicken stock
  • 3 cups water
  • 1/2 tsp salt plus more to taste
  • 1 1/2 cup rutabaga (substitute potato)
  • 1/2 cup pickled beet
  • 1/2 cup sauerkraut
  • 1 bay leaf and 1/2 tbsp fresh sage leaves, sliced
  • 1/4 tsp coriander seed
  • 1/4 tsp fennel seed
  • 1 1/2 tbsp pomegranate molasses or substitute 2 tbsp apple cider vinegar
  • 1/2 tsp sugar
  • Garnish with croutons, fresh dill and sour cream

Instructions 

Cut the beef into 2 inch wide strips. In a 5 quart Dutch oven or pot, combine the beef with the stock and water and bring to a boil. Peel and dice the onion (I like a medium dice) and saute the onions with the butter and a pinch of salt until slightly browned. Wash, peel, and chop the carrots and add the onions and the carrots to the broth. Cover and reduce to a simmer for 1 1/2 hours. Meanwhile, prepare other ingredients.

On a baking sheet, wrap the beets in foil and roast beets for 30 minutes at 375 degrees F. Remove, unwrap using oven mitts, and cut the beets in half. Let them cool for about ten minutes, then peel and grate on a box grater. Set aside. Peel and finely dice rutabaga. Drain and dice pickled beets. Add beets and rutabaga with the pickled beet, bay leaf, sage leaves, sauerkraut, apple cider vinegar, sugar, and 1/2 tsp of salt. Quickly toast the coriander and fennel in a dry skillet for about 30 seconds, or until fragrant. Grind in a spice grinder or mortar and pestle, then add to the soup. Return to a simmer, cover, and cook for an additonal 1 1/2 hours (for a total of 3 hours).

Remove the bones of the beef, then take the beef out, roughly chop, and add back into the soup, stirring to mix. Serve into bowls and garnish with rye croutons, sour cream or yogurt, and roughly chopped fresh dill.

Amish Style Potato Salad

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If, like me, you are lucky enough to have access to Amish markets, you know the deliciousness that is Amish potato salad! This potato salad is tangy and sweet, although I have cut down on the sugar that goes in most Amish style recipes. If you have rutabaga, use it to lend an additional slight sweetness! If not, add a fourth potato instead and an extra pinch of sugar. Either way, this is a great salad to make ahead of time – if it weren’t for leftovers and foods I pre-make, I would rarely eat lunch, or I would get by on some potato chips from the vending machine. Make this potato salad to serve as a side, take for lunch, or include in a picnic basket. It keeps well for several days and goes well with breads, crackers, and on sandwiches!

Makes 6 – 8 side or lunch servings.

Ingredients

  • 3 russet potatoes
  • 1 cup chopped rutabaga
  • 1/4 cup milk (optional)
  • 1 stalk celery
  • 2 garlic cloves
  • 2 green onions
  • 1 tsp celery salt
  • 1 tsp sugar
  • 1/3 cup mayonnaise plus more to taste
  • 1/2 tsp smoked paprika (substitute regular paprika)
  • 1/2 tsp powdered mustard
  • 1/2 tbsp deli mustard, I like stone ground mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp sour cream
  • 1/4 cup combined fresh parsley and/or dill
  • 1/2 tsp tabasco sauce (optional)
  • 2 – 4 hardboiled eggs (optional)

Instructions

Wash the potatoes and chop them, or peel them if you don’t like the skins. Cut into a 1/2″ dice. Peel and dice the rutabaga similarly, then add both to a pot and just cover with water. I like to add a 1/4 cup of 2% or whole milk when I boil potatoes, I think it gives them a nice softness, but this is not necessary if you don’t have milk to spare. Bring the pot to a boil and let it simmer while you prepare other ingredients, until rutabaga is just tender. The potatoes may be soft before the rutabaga is, it won’t hurt them to keep boiling. When they are done, strain the mixture and add the root vegetables to a large mixing bowl where you will combine all of the ingredients.

If you’d like to add hardboiled eggs, you can make them now, too. Add the eggs to a pot and cover with cold water, bring to a boil. Then, turn the heat off, cover the pot, and let sit for eight minutes. Remove the eggs and put them in cold water to stop cooking and let them cool off, they are now ready to peel. Once you have peeled the shells off the eggs, roughly chop them and add them to the bowl.

Meanwhile, roughly chop the celery stick, chop the parsley and dill, mince the garlic, and slice the tender white and green parts of the green onions. Combine these in the mixing bowl and add all of the other ingredients. Mix thoroughly, then taste the salad. If you’d like it saltier, add more celery salt in pinch, mix, and taste again. Add a pinch of sugar for more sweetness, a splash of apple cider vinegar for more tang, or tabasco sauce for more of a kick.

Enjoy as a party side dish, picnic salad, or a lunch side throughout the week!

Ricotta Manicotti with White Beans in Marinara Sauce

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Last night I was in the mood for some savory Italian flavors, so I broke out the ricotta and the manicotti shells and got to work. This manicotti is not as cheesy as most recipes – I was in the mood for something that was cheesy and good but also made me feel good afterwards! If you like, you can substitute the zucchini for mozzarella cheese and an extra whipped egg to make this manicotti very cheesy, if so, bake for 35 minutes. In any event, this was a delicious mixture of beans, artichokes, tomatoes, garlic, and cheese – plenty tasty for me!

Serves 4 – 5.

Ingredients

  • 1 cup cooked cannelini or white beans or one can of precooked beans
  • 1 tomato, peeled and diced
  • 1/4 cup parsley, chopped
  • 1/4 cup artichokes, chopped
  • 1 onion, peeled and finely diced
  • 3 cloves of garlic, minced
  • 1 celery stick, finely diced
  • 1 zucchini, grated (about 2 cups)
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh rosemary, copped
  • 1 tbsp fresh oregano, chopped
  • 15 oz ricotta cheese
  • 1/4 tsp nutmeg
  • 1 egg
  • one package of manicotti shells (12 – 14)
  • 1 1/2 cup marinara or spaghetti sauce
  • salt and black pepper
  • grated Parmesan for serving

Instructions

If you are using dried beans, cover beans in water in a saucepan and bring to a boil. Add about 1/2 tsp of salt and boil until soft.

Meanwhile, bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.

Add onions, celery, zucchini, and garlic to a skillet with about 1 tbsp of olive oil. Saute over medium heat until the vegetables have begun to lose their water and become translucent. Combine the vegetables (trying to omit their liquid) with the ricotta, nutmeg, sage, rosemary, and oregano. Temper in the egg, then taste the mixture and add salt and pepper to taste. Set aside.

Precook the manicotti shells in the boiling water until they are al dente, according to package directions. Drain, then fill each shell with the ricotta mixture. This may be easier if you use a wide fitted pastry bag or a large plastic bag (freezer or gallon sized) with the tip of the bag cut off, filling with the cheese and pushing it out into shells. Oil a large baking dish, then layer in the filled shells.

Combine drained beans, parsley, artichokes, and diced tomato. Add a pinch of salt and a few shake of black pepper. Spoon this mixture over the shells. Then top with the marinara sauce, evenly spread.

Bake for 20 – 30 minutes until you are satisfied with how hot the dish is or how much the egg has set. Top with parmesan cheese and serve!

Tofu Pad Khing

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In college, there was one Thai restaurant nearby, and on a whim I tried an unfamiliar dish very similar to this one from their menu. I have remembered those tastes ever since! Once I decided to make my own version, I had a hard time tracking down a recipe – I learned that this dish is probably of Chinese to Thai immigrant origin, and that while I enjoyed a tofu version at the restaurant, it is most often made with chicken. As I researched looking for an “authentic” recipe, I came to a realization I so often have and try to remember – recipes are always changing, and are influenced by too many countries and histories to count. Sometimes, in my efforts to respect the origins of a dish I do just the opposite – I expect it to be a window into a historic world that doesn’t exist. So! This recipe is a combination of many recipes I found as well as the flavors that I remembered from that wonderful first dinner, and I was very pleased. The meaty flavor of the mushrooms and veggies hold their own very well against the ginger, resulting in a dish that is balanced but packed with flavor. Enjoy!

Serves 2 – 3.

Ingredients

  • 1 block extra firm tofu, pressed for at least 1 hour
  • 1/2 cup ginger
  • 4 cloves garlic, minced
  • 1 tsp red pepper flake (optional for more spice)
  • 1 head broccoli, sliced into large pieces
  • 6 – 8 oz shitake mushrooms, cleaned and sliced
  • 1/4 cup red bell pepper, sliced thinly
  • 1 shallot, peeled and sliced
  • 3 green onions, white and tender parts sliced
  • 2 tbsp light soy sauce*
  • 2 tbsp oyster sauce*
  • 1 tsp fish sauce*
  • 1/2 tsp palm sugar or white sugar
  • 1/4 – 1/3 cup chicken stock, mushroom stock, or water
  • Jasmine rice for serving (1 cup uncooked rice)

*Cook’s note: if you are vegetarian, vegan, or gluten free – this dish can still work for you, just pay attention to the sauces! Oyster and fish sauce are products of fermented fish, and can be substituted for with 2 tbsp soy sauce. However, if your diet doesn’t prohibit these, don’t be tempted to omit them – these flavors add additional complexity to a great dish. If you are gluten free – just be careful of the soy sauce that you use! Many contain wheat, look for a tamari sauce (lower sodium soy sauce) that is labeled gluten free. I am most familiar with the Kikkoman gluten free tamari.

Instructions

After pressing tofu, cut into 1″ – 1/2″ cubes. Oil a baking sheet, and bake the tofu on the baking sheet in a toaster oven or oven heated to 350 degrees F while you cut and cook other ingredients, or for about 30 minutes until slightly crispy and starting to brown. Start your rice now, too.

In a wok or large frying pan, add about 1 tbsp of canola oil, followed by ginger, garlic, and chili flakes. Stir over medium high heat until fragrant, about 30 – 40 seconds. Now, add the broccoli and mushrooms. Continue to stir for a few minutes until the vegetables are just beginning to lose their water, then add the red pepper, shallot, soy sauce, fish sauce, oyster sauce, and sugar. Continue cooking until the broccoli and mushrooms are almost tender – you don’t want to completely cook the water out of these though, because they are nice with a bit of a crunch!

Now, remove the tofu from the oven and add it to the stir fry along with the stock. Turn the heat up to high, stirring for an additional minute or two until the broccoli and mushrooms are just tender and the sauce has begun to diminish. Stir in the green onion and remove from heat. Serve over the rice, and don’t forget to spoon out the extra sauce! One of my favorite thing about this dish is that the rice soaks up the saucy flavors.