ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Tofu & Broccoli Stir-Fry March 28, 2012

Filed under: Vegetables,Vegetarian — chocolatekrinkles @ 11:43 pm
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Ack! It’s been a little bit less than two weeks since my last entry! I have got to be better about this! I know I keep using school as an excuse but really, it’s time management: everyone’s got the same 24 hours, it’s all about how you use it!

Anywhoo, moving on to the good & yummy stuff. Although I’ve been slacking on blogging, I have not been slacking on collecting tried-out recipes for le blog. Hence: tofu & broccoli stir-fry. As someone who’s a self-proclaimed meatatarian (that’s a word, I swear!), I tend to shy away from anything that doesn’t have some sort of meat, but when I saw this recipe on EatingWell, I just couldn’t resist. Plus, I had almost all the ingredients already, so what did I have to lose?

Absolutely nothing. And only a blog-worthy meal to gain!

Tofu & Broccoli Stir-Fry

Ingredients

  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1/4 cup dry sherry or rice wine *
  • 3 tbsp reduced-sodium soy sauce
  • 3 tbsp cornstarch, divided **
  • 2 tbsp plus 1 tsp sugar
  • 1/4 tsp crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 tsp salt
  • 2 tbsp canola oil, divided
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 6 cups broccoli florets ***
  • 3 tbsp water

Notes:

* I used sake because I had some in the fridge I wanted to get rid of before it went bad. Tasted just fine!

** No cornstarch at home but I did have all-purpose flour. Sub: 2 tbsp APF for 1 tbsp cornstarch

*** I used 7 cups but only because I had some leftover broccoli that needed to be used. This might be a personal pref too but I thought my tofu-to-broccoli ratio was just fine!

Directions:

  1. Combine broth, sake/dry sherry/rice wine, soy sauce, 1 tbsp cornstarch, sugar and crushed red pepper in a small bowl.
  2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tbsp cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat. Add the tofu; cook, undisturbed, until browned, about 3 min. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 min more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tbsp oil, garlic and ginger; cook until fragrant, abt 30 sec. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 min. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 min. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Notes:

  • Place tofu on paper towels. When you sprinkle it with salt, the water will drain out.
  • When tossing tofu with cornstarch or flour, do it in groups and divide up the cornstarch or flour. I found it much too hard to toss all the tofu and I was all worried that some weren’t getting as equally coated in flour as the others. I didn’t want them to feel left out!
  • Make sure that when you take your reserve broth mixture, mix it well. I thought I did until I added it to my broccoli and I was all, wait a minute, is that sugar at the bottom of the bowl? Yikes indeed.

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All in all, a great recipe! Flavorful and delicious. If I could change one thing though, I would’ve added more crushed red pepper. I felt it needed just an extra kick! Totally filling and perfect with brown rice!

Source: EatingWell

 

Roasted Broccoli January 10, 2012

Filed under: Vegetables,Vegetarian — chocolatekrinkles @ 10:47 pm
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Being on vacation always messes with my eating habits and recently, I’ve been missing my typical meal:

Grains (brown rice), protein (salmon), and veggies (broccoli) with a Camelbak full of water

Out of everything in that pic, I’m really missing my roasted broccoli right about now. There’s just something about roasted veggies and winter that just go well together! Anyway, here’s how I usually prepare my roasted broccoli:

  1. Preheat oven at 400 degrees F
  2. Toss broccoli florets with the following: olive oil, sea salt, fresh ground pepper, garlic powder, and sugar
  3. Line baking sheet with aluminum foil before adding broccoli
  4. Bake broccoli for 15 minutes (or until browned to your likeness). Toss a little bit and then bake again for another 15 minutes.

I usually just eyeball everything but it’s usually just enough olive oil to lightly coat the broccoli (although I have, in more than one occasion, Paula Deen-ed my olive oil and added way more than I should’ve and lemme tell ya, twas delish!) and then just a dash of the salt, pepper, etc.

I guess I could make my beloved broccoli here at home but what’s the fun in that when I’ve got a mommy who makes me all sorts of delicious foods I can’t (read: am too lazy) make myself!

Anywhoo, off to make what will hopefully be a delicious treat! A couple of my fav peeps are coming home this wkd so if tis good, I’m totes sharing!

 

Going Trader Joe’s Happy! September 19, 2011

Filed under: Korean,Trader Joes,Vegetables,Vegetarian — chocolatekrinkles @ 1:06 am
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I love Trader Joe’s. I find every food-related thing I want or didn’t even know I want there. It’s all sorts of awesome.

When I went there the other day trying to solve my what-do-I-eat-for-dinners dilemma, I found my answer. Not in the veggie aisle. Not in the meat department. But in the frozen meals section. I usually do not do frozen meals. I can probably count on one hand the number of times I’ve had frozen meals.

But TJ’s frozen meals just looked way too good to be true. Korean food? Check. Japanese food? Check. Flatbreads? Check, check, check!

After looking at the nutritional labels, the calorie count and sodium content seemed to be kept in check for most of them so how could I not buy some?

The past two nights have been marked with great laziness, lack of food, and a pretty great desire to finally dive into my frozen meals. The first night I tried the Trader Joe’s Bibimbap Bowl.


But then I realized, something was missing. I mean, go big or go home, right? Traditional Bibimbap bowls tend to have one of my favorite things ladled on top:

Yep, a fried egg. Yummy!

Verdict: Not too bad for a frozen meal. The meat and veggies tasted fairly fresh (for a frozen meal) but I could’ve used more of each and less rice. If you get one of these, definitely add the fried egg. I say, go big or go home!

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The next night, I thought I’d continue the Asian frozen meal theme and go for the Trader Joe Sans Rice and Vegetable Bento Box.

Okay bear with me as I describe each one and my rating (1-5, 5 being super yummy). Starting from the top left hand box to the bottom right hand box:

1. Pumpkin with Shiso Seasoning – 3; but keep in mind, I’m not a pumpkin person

2. Spicy Long Beans – 2; as I feared, these were lanky and quasi-mushy. I only ate a couple before I declared it a fail.

3. Eggplant with Miso Paste – 1; way too mushy and I couldn’t even taste the Miso Paste

4. Soba Salad with Oyster Mushroom – 5; did I ever mention I heart soba?!

5. Shiitake Mushroom with Carrot and Edamame – 4; self-explanatory.

6. Baked Tofu with Teriyaki Sauce – 4; how have I never baked tofu before? Amaze-balls my friends!

7. Brown Rice with Seaweed and Sesame Seed – 3; just tasted like reg ole brown rice.

8. Curry Flavored Brown Rice – 3; a hint of curry but really it was just yellow brown rice

9. Teriyaki Flavored Brown Rice with Vegetable – 3; also just tasted like brown rice

Verdict: Also not bad for a frozen meal and it was relatively filling, even if I skipped out on 2/9 of the bento box. Would’ve loved more flavor and maybe a separate Soba Salad with Mushroom frozen meal. How awesome would that be?!

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I think tonight and tomorrow night will be TJ’s flatbread night so tune in for those reviews!

 

 

Tubu Choerim June 30, 2011

Filed under: Korean,Vegetarian — chocolatekrinkles @ 8:04 pm

Aside from the meat, my second favorite thing abt Korean BBQ-ing it is the banchans (“side dishes”), with a special one that always gets my attention: spicy tofu. It’s spicy and healthy, albeit lightly fried ha!

Ingredients:

  • 1 block firm tofu, sliced into 1/2 inch rectangles
  • 3 tbsp soy sauce* mixed with an equal volume of water
  • 2 tsp Korean chili flakes** (add more/less to taste)
  • 1/2 tbsp toasted sesame oil
  • 3 cloves garlic, chopped into a paste
  • 1 tsp sugar
  • 5-8 scallions, sliced into 2 inch segments
  • 1 tbsp toasted sesame seeds

* Use low-sodium
** I used regular red pepper flakes since I couldn’t find Korean chili flakes — although according to this blog, it makes a difference.. but what I don’t know can’t hurt me!

Directions

  1. Lay sliced tofu on paper towel and sprinkle with salt. Allow to sit for 10 minutes (to draw out excess water). Blot slices with a paper towel before frying.
  2. Combine soy sauce, chili flakes, sesame oil, garlic, and sugar in a small bowl.
  3. Fry tofu in a non-stick pan with about 2 tbsp of oil (I used Canola) for 3 minutes on each side (just enough so the tofu isn’t raw anymore).
  4. Add scallions and keep frying.
  5. Add sauce, bring to a boil, then reduce heat and let simmer for until most of the liquid evaporates. Flip tofu at least once during this whole process.
  6. Add sesame when done cooking.

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It’s my go-to when I’m not feeling meat-y or fish-y — delicious and filling! Next time, I’ll have to try to find the ever-elusive Korean pepper flakes and see how it tastes different (if at all)

Source: Blazing Hot Wok