cooking

Tofu Veggie Blend

Happy Wednesday! I hope everyone is having a fantastic week. Today, I will be sharing a one skillet wonder: a Tofu Veggie Blend! Super easy, quick, and healthy! Let’s get started:

Ingredients:

  • Extra firm tofu
  • Green bell peppers
  • Red bell peppers
  • Onion
  • Mushrooms
  • Carrots
  • Broccoli
  • Soy sauce
  • Honey
  • Crushed red pepper
  • Garlic powder
  • Chili sauce

Directions:

  1. Squeeze out excess water from tofu.
  2. Cut tofu into small bite sized cubes and set aside.
  3. Chop all of the veggies.
  4. In a small bowl, add 2 parts soy sauce, 1 part honey, and crushed red pepper, and garlic seasoning.
  5. Sautee the veggies over medium heat.
  6. Add seasoning to taste and set aside.
  7. Coat the skillet in oil and fry the tofu for about 10 minutes, flipping them halfway.
  8. When theyre golden brown, add the veggies.
  9. Add the soy sauce-honey mixture and coat evenly.
  10. Serve over rice!

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Suggestions, Substitutions, Tips & Tricks:

  • This serves about 3 people.
  • Substitute tofu with whatever protein you desire!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Honey-Ginger-Garlic Glazed Tofu

Happy Wednesday everyone!

I made Honey-Ginger-Garlic Glazed Salmon about a month ago and said I would provide the Tofu version. It’s just as delicious with all of the same flavors. It’s similar to the general tso sauce but on tofu. This is a super quick and easy recipe to make and healthy. Let’s get started!

Ingredients:

  • Extra Firm Tofu
  • Soy Sauce
  • Ginger
  • Garlic
  • Honey
  • Brown Sugar
  • Crushed red pepper
  • Cayenne powder

Directions:

  1. First, finely chop the garlic and grate the ginger.
  2. In a small pot over medium heat, add a splash of oil and sauté the garlic and ginger until browned.IMG_0106.JPG
  3. Turn the heat on low and add about 4 table spoons of soy sauce, 2 spoons of honey, 2 spoons of brown sugar and stir well.
  4. Add crushed red pepper and cayenne pepper to taste.
  5. Let simmer on low for about 3 minutes and stir well. Set aside.IMG_0107.JPG
  6. Place a skillet on medium heat and let it warm up for about 2 minutes.
  7. Cube the tofu.IMG_0108.JPG
  8. Add about 3 spoons of oil and then add the cubed tofu.
  9. Let the tofu cook for about 8-10 minutes.IMG_0109.JPG
  10. Carefully with tongs, flip the tofu on to it’s other side and let it cook for another 10 minutes.
  11. With the tongs, hold the salmon onto its side and let cook.IMG_0111.JPGIMG_0110.JPG
  12. Repeat with the other side.
  13. Place the skillet flat on the skillet on low heat and pour the ginger-garlic glaze over the tofu.IMG_0112.JPG
  14. Heat on low for 2 minutes.
  15. Plate and serve!IMG_0115.JPGIMG_0116.JPGIMG_0117.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serve alongside rice and vegetables.
  • Baking the tofu is also a healthier alternative.
  • Add as much of any of the ingredients you want according to your taste.

This is a perfect recipe if you’re craving general tso chicken but want to opt out of that breaded and deep fried chicken. Tofu is a great source of protein, vitamins, minerals, and omega-3-fatty acids! It seriously takes under 30 minutes to make and is great for leftovers as well!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Thai Panang Curry

Hi everyone! I hope everyone is having a fabulous week so far.

How many times have you asked your favorite thai restaurant to make your panang curry extra extra spicy? (Disregard if you don’t like spicy food) Well, now you can make your own panang curry and satisfy your spicy taste buds!

This recipe is very easy and allows you to multitask through out making the dish. You can make a whole batch of it and save it for leftovers or even for lunch the next day.

Ingredients: 

  • 1 can of thai coconut milk
  • Thai red curry paste
  • Brown sugar
  • Soy sauce
  • Broth
  • Extra firm tofu or protein of your choice
  • Half an onion
  • Red bell pepper
  • Ginger
  • Garlic

Directions:

  1. Preheat your oven to 400 degrees F.
  2. Finely chop the garlic and ginger and set aside.
  3. Chop the onion and bell pepper.unnamed.jpgunnamed-1.jpgunnamed-2.jpg
  4. Sauté the garlic, ginger, onion, bell pepper on medium until they become soft.
  5. Once soften, turn off the stove.
  6. Next, cut the tofu into bite sized squared pieces and evenly spread them on a sprayed baking sheet. Lightly and quickly spray the top of the tofu on the baking sheet. This will give it color.
  7. Place the tofu in a 400 degree F oven for about 30-40 minutes or until they’re are golden brown and crispy.
  8. Meanwhile, pour the coconut milk in a big pot and turn the heat on medium.
  9. Add 5 tablespoons of the thai red curry paste and stir well.
  10. Add the sautéed vegetables, a table spoon of brown sugar, a teaspoon of soy sauce, and a bouillon cube.
  11. Let it simmer on medium low until the tofu is done baking.unnamed-3.jpgunnamed-4.jpgunnamed-5.jpg
  12. Once the tofu is nice and crispy, remove from the oven and place all of them in the curry.unnamed-6.jpg
  13. Let the panang curry simmer for an additional 5-10 min on medium.
  14. Serve with rice!

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Suggestions, Substitutions, Tips & Tricks:

  • These were the only vegetables I had on hand- desperately need to go grocery shopping! I encourage you to use many more vegetables.
  • 1 can of coconut milk usually serves 2 people.
  • Use any protein your heart desires! If you use chicken, I would cook them on a pan and then bake them so they become crispy.
  • The broth just adds more flavor, feel free to leave it out if you don’t have it on hand.
  • The more curry paste you add, the spicier it will become! Use cautiously.

I hope everyone can cozy up and eat some panang curry this weekend. It’s super easy and fun to make. You let the oven and stove do all the cooking!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

-Mitz