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


  • 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


* 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!


  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.


  • 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.


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


Miso-Glazed Scallops with Soba Noodles February 26, 2012

Filed under: Japanese,Scallops — chocolatekrinkles @ 10:49 am
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I have these OCD tendencies that cause me to organize everything — and thank goodness for that! I have so many recipes bookmarked and if they weren’t re-labeled and organized into the right categories, I would just get so confused and miss out on the goodness that I fell in love with in the first place. Yes, every now and then, the crazy will come out =)

Anywhooo, since it’s the Lenten season, thus begins no meat on Fridays. So far, I’m 0 for 1. Ate meat for lunch but thought dinner would be a good time to try and salvage my first Friday of Lent. Enter this wonderful little dish…..

Can’t. stop. drooling. So. good. So. filling. So (er, well not so… but fairly!). healthy. Enough from me. Here’s the recipe!

Miso-Glazed Scallops with Soba Noodles (makes 4 servings)


  • 8 oz soba noodles (or whole wheat spaghetti)
  • 1 lb dry scallops
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil
  • 1 tsp fresh ginger
  • 1 tsp minced garlic
  • 2 tsp extra-virgin olive oil (EVOO)
  • 1 cup sliced scallions


1. Cook soba or pasta for 6-8 min. Drain and transfer to a large bowl.

2. Whisk together white miso, mirin, rice vinegar, canola oil, garlic, and ginger. Add scallops and stir to coat. Soak for 5 minutes (any longer and they will start to disintegrate).

3. Heat 2 tsp EVOO over medium-high heat. Add scallops and cook for approx 3 min on each side (or until golden brown). Transfer to plate with a slotted spoon and cover with foil to keep warm.

4. Add reserved marinade to pan and cook for about 1 minute (or until brown). Pour sauce over noodles, add scallions, and toss to coat. Serve immediately.


Things to watch out for while making this dish:

1. You may want to double the marinade if you want a more robust sauce with your soba.

2. Keep an eye out for your scallops – mine browned really quickly!

3. Leftovers weren’t too bad but the scallops didn’t heat up so well. Maybe make less if you don’t want to chance it.

Things I learned from making this dish:

1. White miso can be found next to the hummus in the refrigerated aisle at Whole Foods.

2. Dry scallops = more expensive than the average scallop but will brown better (well, I don’t know if this is really true but I trust the experts.. and by that, I mean.. the people who answer the queries on Yahoo! Questions hehehe)

3. This goes great with a nice crisp Sauv Blanc!


All in all, a great recipe. Didn’t take too long to make but a bit pricey given the cost of fresh dry scallops. My friend suggested giving the recipe another whirl but subbing shrimp for the scallops. Will def have to try that again soon!

Source: EatingWell