Sat_Feb_16_16:01:22_PST_2019
I have a very quick post today, sharing a meal idea that we've eaten on repeat throughout the summer
This one uses a few staples from the fridge and freezer to put together a light and satisfying dish in a semi-homemade sort of way.
Also, I ardently love Chinese take-out and this salad topped with warm dumplings and a tasty peanut sauce easily satisfies that longing for take-out on a random weeknight. It does have a few components to it, but nothing that's labor or time intensive.
Component 1: Salt and pepper tofu
Drain and blot away liquid from a block of extra firm tofu. Cut into bite size cubes.
Heat a couple teaspoons of oil in a nonstick skillet.
Place the cubed tofu in a single layer in the hot skillet. Let it cook patiently until golden. Resist the urge to keep stirring the tofu! Then, flip the tofu cubes and repeat.
Once the tofu is fairly golden, add 2-3 tbsp. nutritional yeast and salt and freshly ground pepper to taste. Keep turning the tofu cubes gently until they get a nice golden crust.
The salt and pepper tofu is so tasty by itself and versatile- it can be added to many different dishes. Set it aside while you make the sauce.
Component 2: Peanut sauce
I always riff on this recipe and don't think I have made peanut sauce the same way twice. Here is my "choose your own adventure" formula for peanut sauce.
The basic ingredients are
Peanuts (as peanuts, or as peanut butter or powdered roasted peanuts or whatever form you tend to stock)
Soy sauce for the salty taste, or tamari or teriyaki sauce or black bean paste
Sweetener (honey or maple syrup or sugar, say)
Something tangy (rice vinegar or lime juice or tamarind)
Other optional additions:
Creamy additions like coconut milk or tahini
Aromatics like onions, ginger, garlic, scallions, cilantro
Something for heat, like sriracha sauce or crushed red pepper or Thai curry paste.
Place ingredients in a blender, blend until creamy, then taste and adjust the balance of flavors. Peanut sauce can be stored in the fridge for a few days and used in salads, noodle dishes and as a dipping sauce.
This one uses a few staples from the fridge and freezer to put together a light and satisfying dish in a semi-homemade sort of way.
Also, I ardently love Chinese take-out and this salad topped with warm dumplings and a tasty peanut sauce easily satisfies that longing for take-out on a random weeknight. It does have a few components to it, but nothing that's labor or time intensive.
Component 1: Salt and pepper tofu
Drain and blot away liquid from a block of extra firm tofu. Cut into bite size cubes.Heat a couple teaspoons of oil in a nonstick skillet.
Place the cubed tofu in a single layer in the hot skillet. Let it cook patiently until golden. Resist the urge to keep stirring the tofu! Then, flip the tofu cubes and repeat.
Once the tofu is fairly golden, add 2-3 tbsp. nutritional yeast and salt and freshly ground pepper to taste. Keep turning the tofu cubes gently until they get a nice golden crust.
The salt and pepper tofu is so tasty by itself and versatile- it can be added to many different dishes. Set it aside while you make the sauce.
Component 2: Peanut sauce
I always riff on this recipe and don't think I have made peanut sauce the same way twice. Here is my "choose your own adventure" formula for peanut sauce.
The basic ingredients are
Peanuts (as peanuts, or as peanut butter or powdered roasted peanuts or whatever form you tend to stock)
Soy sauce for the salty taste, or tamari or teriyaki sauce or black bean paste
Sweetener (honey or maple syrup or sugar, say)
Something tangy (rice vinegar or lime juice or tamarind)
Other optional additions:
Creamy additions like coconut milk or tahini
Aromatics like onions, ginger, garlic, scallions, cilantro
Something for heat, like sriracha sauce or crushed red pepper or Thai curry paste.
Place ingredients in a blender, blend until creamy, then taste and adjust the balance of flavors. Peanut sauce can be stored in the fridge for a few days and used in salads, noodle dishes and as a dipping sauce.
Component 3: Dumplings. It is really fun to make these from scratch. More practical for a weekday, however, is to buy bags of dumplings and store them in the freezer. My favorite is Trader Joe's Thai vegetable gyoza. Cook as per package directions.
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