Tofu Gobi

Now that I'm back to cooking again, I wanted to enjoy a well seasoned dish. Indian food usually has a plethora of spices that meld into beautiful flavors, so I pulled out a simple dish to cook and enjoy.

Aloo gobi is an Indian dish that translates to curried potatoes and cauliflower, but I replaced the potatoes with tofu since that's what was in stock in my kitchen. This dish has me craving a local Indian restaurant that has an amazing lunch buffet. The trick is to go easy on the rice so you can fill up on all the delicious dishes they cook from scratch; and their naan bread is so soft, plus they add different herbs sometimes to make it pair with the dishes they serve that day.

The spices in this dish are paired together wonderfully, with a hint of smokiness. The tomatoes and tumeric added such a lovely flavor and color in the dish. I think this would taste even better if paneer was added or replaced the tofu.

Tofu Gobi

Printable Recipe

14 oz extra firm tofu, drained

2 tbsp ghee

1 small yellow onion, minced

4 cloves garlic, minced

1" fresh ginger, minced

2 tsp brown mustard seeds

2 tsp curry

1 tsp tumeric

1 tsp cumin

2 cups cauliflower

1/4 cup filtered water

2 tsp kosher salt

15 oz can organic diced tomatoes

1/4 cup plain cultured yogurt

1/4 cup fresh cilantro

Slice the tofu in half width-wise and dry between two layers of tea towels. In a large pan over medium-high heat, add the ghee and sauté the ingredients of onion through cumin for approximately 10 min until translucent.

Next add the remaining ingredients and allow to steam until the liquid has evaporated, approximately 10 min. Serve over coconut rice and top each portion with 1 tbsp yogurt and cilantro.

~Yields 4 servings.

~Adapted from Cooking Light.

Soy-Glazed Tofu with Soba Noodles & Orange Sauce

Several months ago, a friend and I attended a cooking class at a local co-op, which is a favorite food shop of mine. A personal chef was teaching how to prepare nutritionally rich and delicious dishes with minimal ingredients. One of the first items she brought forth was soba noodles - and, embarrassingly, I do not believe I had ever been introduced to this type of Japanese noodle before, which is made from buckwheat flour. I was impressed with how quickly they are prepared and by their versatility. While the class was more of a watch and learn session, we were able to sample the dishes she had created. The soba noodles were a welcome break from regular pasta noodles. They had a mild flavor and neutral element that allowed strong flavors in the sauces to come through, without mellowing the taste with a starchy quality like some pastas.

Soba is higher in amino acids, such as thiamine and lysine, and antioxidants, like rutin which prevents high blood pressure, than white rice and pastas. Soba can be served hot or cold, plain with a dipping sauce or as part of a meal or soup. It usually is bought in a package with three bundles, which I like to cook separately so the serving sizes are equal. 

This meal was savory and delicious, with great nutritional value. The sauce and glaze compliment each other's citrus elements and are important for the soba and tofu which are naturally mild. It cooks quickly for a meal on a busy day or an unexpected visit from friends.

Soba Noodles & Orange Sauce

Printable Recipe

4 bundles soba noodles

1 tbsp ginger, freshly grated

2/3 cup chicken broth

3 tbsp orange marmalade

1 1/2 tbsp soy sauce

1 1/2 tsp fresh lemon juice

Bring a large pot of water to a boil. Cook the bundles individually to retain equal portion sizes for 5 min each. Drain and rinse with cool water. Plate each bundle after cooking.

In a small saucepan, sauté ginger for 1 min on medium-high heat. Stir in chicken broth, marmalade, and soy sauce; bring to a low boil and cook until mixture is slightly thick. Add lemon juice just before plating. Pour 2 tbsp over each serving of soba noodles.

~Adapted from Cooking Light.

Soy-Glazed Tofu

Printable Recipe

1 package firm tofu, drained

3 tbsp brown rice vinegar

2 tbsp fresh orange juice

2 tbsp soy sauce

1 tbsp brown sugar

1/4 tsp grated orange rind

1 tbsp toasted sesame oil

1/2 tsp sesame seeds, toasted

2 tbsp green onions, thinly sliced diagonally

Cut the tofu square in half horizontally, then cut each square into triangles, making four servings. Place the slices between paper towels, press down to remove access water, and allow them to rest for 15 min.

Combine the ingredients of brown rice vinegar through the orange rind in a small saucepan and bring to a low boil. Reduce the heat and simmer for 6 min or longer depending on the desired thickness of the glaze.

Heat toasted sesame oil in a large non-stick skillet over medium-high heat. Add the tofu and cook 5 min each side or until they are golden brown (if desired, use tongs to hold the tofu and cook the edges as well for 1 min). Once the tofu is finished cooking, remove from the pan, then add the sesame seeds and toast for 30 - 60 seconds. Remove and set aside for garnish.

Arrange tofu slices on soba noodles and top with soy sauce glaze, toasted sesame seeds, and sliced green onions.

~Yields 4 servings.

~Adapted from Cooking Light.