Stir Fried Tofu and Spring Greens with Peanut Sauce

I have a love-hate relationship with this recipe - part of it I love, but parts of it I haven't got quite right yet.

It relies on the Thai peanut sauce recipe posted yesterday. And, as you can see from my comments on that, I don't have that recipe perfected yet; mine remained a bit grainy, and I would prefer something smooth. That problem remained throughout the fully assembled dish.

More than that, though, is the quantity of sauce to use. You can see from some of the user comments on the Cooking Light website itself that some users have found the original recipe bland, and thought that increasing the amount of peanut sauce would help.

I followed their advice and began adding additional peanut sauce in small increments -- just 1/4 c additions at a time. Eventually, I had added the entire 2 c of peanut sauce made from yesterday's posting. And that turned out to be too gloppy -- tasted good, but looked unappetizing.

Somewhere, there is a happy medium for this dish. And maybe you can help me find it! The flavors are right, and the ingredients are good. Just the balance is still off.

Here are all the ingredients you will need:

Stir Fried Tofu and Spring Greens with Peanut Sauce
Cooking Light

1 16-oz package extra-firm tofu
1 T canola oil
1/4 c Thai peanut sauce
3 1/2 c bok choy, thinly sliced
1 c squash, julienned
1/4 c scallion, sliced
2 c watercress, trimmed
2 T soy sauce
4 c soba, cooked and hot (about 10 oz uncooked)
1/4 c peanuts, chopped, dry-roasted

Cut tofu crosswise into 1/2" thick slices. Place between paper towels until barely moist. Cut crosswise i nto 1/2" cubes.

Heat oil in a large nonstick skillet over medium heat. Add tofu.

Saute 5 minutes, browning on all sides. Add peanut sauce and cook 2 minutes.

Add sliced bok choy, squash and onions; cook 3 minutes.

Add watercress and soy sauce; cook 1 minute, or until the watercress is slightly wilted. Remove from heat.

Meanwhile, cook soba according to package directions.

Place 1 c noodles in each of 4 bowls. Top each serving with about 1 1/4 c vegetable mixture and sprinkle with peanuts.

Comments

Susy G said…

Now this looks really delicious. I've been wanting to try to cook tofu, so thanks for posting a recipe.

September 16, 2010 at 8:32 AM

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog