Spicy Tofu

I just came back from a visit to the Big Apple staying close to Time Square. Despite being already there we just soaked in the excitement and chickened out of witnessing the ball drop at Time Square. We were kept busy figuring out subway routes and walking all over I do not think we would have had the stamina and controlled bladder to wait for that ball drop as a couple millions did.

We went to innumerable shows and a couple of operas. We saw two ultra irreverent Broadway plays Rotten Something and the Book of Mormon and the sweet touching story of Carole King, The Beautiful. We saw two operas, Nabucco and Romeo and Juliet which were both wonderful according to my husband and which I missed despite being physically there. I was too tired I slept through both of them. 

We ate at several places, fancy or otherwise. No I never slept through them. I tried to eat plant based whenever I could and usually most restaurants would offer tofu to satisfy vegans. Some of the tofu dishes I ate were so so but one was haunting, namely the Spicy Tofu I ate it at the Pittsburgh International Airport.

I just had to have it when I came home. I luckily found a recipe for a marinade for spicy tofu in this site.  I used an adapted version for this dish I had developed a craving for. The site used the marinade to ultimately barbecue the tofu but I skipped the marination and grilling and used the marinade instead as the sauce for this stir fry version. Oh my. Irresistible.

Spicy Tofu

Adapted from this site

• 3 tbsp soy sauce. 
• 1 tablespoon rice vinegar. 
• 1 tbsp brown sugar
• 2 tablespoons mirin 
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger. 
• 1 teaspoon Asian chili paste or cayenne
• 1 tbsp sesame oil.
• 1/2 tbsp cornstarch
• 1 block (12 - 14 oz) firm tofu, cut into one inch cubed
• 2 cups frozen mixed vegetables, steamed in microwave

Mix all the ingredients except the tofu and vegetables in a saute pan. Allow the mixture to boil gently and then add the tofu.  Stir carefully at low heat till the tofu absorb marinade. Add the vegetables and stir carefully till the vegetables are heated through.

Serve over rice.

Slow Cooker Balsamic Soy Chicken and Mushrooms

This is an easy dish to prepare for a busy day. It is full of flavor with the hint of sweetness from the balsamic vinegar blending with the saltiness of the soy sauce and the acidity of the vinegar itself.  The cremini mushrooms add elegance to the dish and added earthy flavor.  My picky taster, my husband, gave it a thumbs up. I almost ate the whole thing since the sauce is addictive and had that taste of wine which actually came from the balsamic vinegar. It has that touch of sophisticated French cuisine in it.

I served this with brussel sprouts I cooked in the same crock pot which however I did not show in the pictures.
I have decided to give my meat eating husband more vegetables as much as possible. I would microwave this vegetable separately next time since it imparted a kind of a tinge of bitter taste to the sauce.

I served this over Ramen noodles I cooked in the microwave with water and without the flavor packet. Egg noodles would be an excellent alternative. Crusty bread and romaine lettuce with caesar dressing would transform this dish to an elegant meal.

Slow Cooker Balsamic Soy Chicken and Mushrooms

• 2 lbs boneless, skinless chicken thighs or breast
• 8 oz cremini mushrooms. cut in half
• 1 onion, sliced
• 4 garlic cloves, chopped
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1/2 tsp dry thyme
• pepper to taste
• 1 tbsp cornstarch in 4 tbsp water

Add all the ingredients in the crock pot. Cook for 3 hours at high setting or 6 hours at low setting.  I cooked mine for 2 hours in an Aroma Brand rice cooker/slow cooker using slow cooker setting.

Serve over noodles or rice or with crusty bread.  I served this over Ramen noodles without the flavor packet which I cooked in the microwave in a small bowl with some water for five minutes.   

Tofu Mushroom Pepper Stir Fry

This is a fast nutritious main or side dish to have for either lunch or dinner. It is delicious and satisfying over hot white or brown rice or even any noodles you may have. The brown sauce is pretty close to what you may have with your Chinese takeout orders. 

Tofu provides your protein and the peppers and mushrooms your source of antioxidants to fight the cold and flu spreading around during these cold days.  

Tofu Mushroom Pepper Stir Fry

• 1- 12 oz package firm tofu, cut into one inch cubes

Marinade

• 3 tbsp soy sauce
• 2 tsp cornstarch
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp sesame oil

Vegetables

• 2 tsp coconut oil
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1- 8 oz package whole mushrooms, sliced 
• 1/4 cup green onions, sliced

Combine the marinade ingredients in a shallow container with a lid.  Marinate the tofu in the marinade for at least 30 minutes.

Heat the coconut oil in a saute pan to medium heat.  Add the peppers and mushrooms and saute till the peppers are cooked yet still crispy.  Add the tofu and the marinade and heat through the mixture.  Add the green onions at the last minute of cooking.

Serve over rice or noodles.

Vegan Mixed Vegetables with General Tso's Sauce

This is the vegan version of one of my favorite Chinese dishes, General Tso's Chicken.  I have posted before a similar dish, Cauliflower with General Tso;s Sauce, in my blog but using a different concoction of the sauce than the one I used for the recipe below.  When I prepared this Mixed Vegetable version I used instead a sauce very similar to the ones I have utilized for my Slow Cooker Healthier General Tso's Chicken and Slow Cooker Chicken Thighs with General Tso's Sauce (One Step).  The sauce has the magic ingredient, orange marmalade, that gives that sweet subtle citrusy taste that makes it extra delectable and more addictive.

I served this dish yesterday during a Plant Based Potluck gathering at McGinnis Specialty Store organized by Karen Novak and Sally Lipsky and everyone liked it.  The colorful vegetable dish glistened with the thick delicious sauce. You can use any combination of vegetables than the one I used or you can concentrate on one for example carrots and have a wonderful side dish next time you have a holiday party.  This recipe will surprise your guests that vegan dishes can go Chinese deliciously.

Vegan Mixed Vegetables with General Tso's Sauce

• 1/4 cup vegetable broth
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1-2 tbsp chili garlic sauce (start with 1 tbsp and increase later for more heat if you prefer)
• 2 tbsp water
• 2 tbsp orange juice
• 2 tbsp maple syrup
• 3 tbsp orange marmalade 
• 2 tbsp sugar (optional and amount depends on how sweet the orange marmalade)
• 1 tbsp sesame oil
• 1 tbsp cornstarch 
• 2 carrots, peeled, sliced and cooked in the microwave
• 1 cauliflower, cut into florets 
• 1 zucchini, sliced
• 1 cup fresh or frozen green beans, cooked in the microwave

Place the vegetable broth in a large saute pan and add the ginger and garlic. Allow the mixture to boil till the ginger and garlic are cooked.

Turn off the heat and add the ingredients except the vegetables and mix them with a whisk till they are blended. Allow the mixture to boil gently till the sauce thickens to the consistency you desire.

Then add the carrots, cauliflower florets, zucchini and green beans to the sauce in the saute pan.  Heat it through till the sauce coats the vegetables.  I prefer my cauliflower and zucchini still crisp. Garnish with green onions and serve over brown rice.

Slow Cooker Orange Chicken

Orange chicken is one of the dishes that I choose when I visit the Chinese stand at our mall or any place I stop by to get my sweet and sour fix. To prepare this dish I relied partly on the recipe found on this wonderful website and the recipe I have used in the past in preparing a vegan version from this my own website where I utilized tofu instead of chicken.

Using the hybrid of both recipes resulted in an orange chicken that was pretty close to what I usually have at Panda Express for example in the past.  This is an easy recipe to go to on a day you just want something Chinese but do not feel like driving to the mall or have delivery made from your favorite take out place. It is a slow cooker recipe but it can also be cooked in the stove top.

Slow Cooker Orange Chicken

Adapted from this website and  the vegan version from this my own website.

For the sauce

• 1/2 cup brown sugar
• 1/2 cup orange marmalade
• 1 tsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup apple cider or rice wine vinegar
• 1/4 cup catsup
• 1/4 cup soy sauce
• 1/4 cup water

For the chicken

• 2 lbs boneless, skinless chicken breasts cut into large cubes
• salt and black pepper to taste
• 1/4 cup cornstarch
• 2 eggs, beaten
• 2 tbsp olive or coconut oil

Mix all the sauce ingredients in a bowl and set aside.

Beat the eggs and cornstarch together.  Season the chicken with salt and pepper.  Add the egg and cornstarch mixture to the chicken pieces to coat them.  In a saute pan heat the oil at medium heat and brown the coated chicken pieces.

Add the browned chicken pieces in the slow cooker bowl and then add to them the sauce mixture.  Mix so that the chicken pieces are coated with the sauce.

Slow cook for 3 hours at high setting or 6 hours at low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Garnish with green onions and serve over rice. 

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Slow Cooker Mu Shu Pork Ribs

Four Ingredients. Slow cooker. You have all you need for an easy stick on your ribs pork dish.  I never thought I would like the addition of ground cinnamon to hoisin sauce but they are made for each other.  The spice gives the resulting sauce a smoky flavor but different from what cumin or coriander imparts.  Your family might remark "what is that" and might guess it.  My husband though find it is out there but I did not and I can be picky too.  It is pleasantly delightful to the palate.

I adapted this recipe from this website where they used the ingredients for their Mu Shu Beef Apple Wraps. I serve this over rice but you can certainly follow the example of this website and use it for Mu Shu Pork Wrap.  This is an easy comforting dish to prepare to warm your tummy and heart these fall days.

Slow Cooker Mu Shu Pork Ribs

• 3 lbs boneless pork ribs (or any other cut of pork)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 cup hoisin sauce
• 2 tbsp honey

Combine the ground cinnamon, black pepper, hoisin sauce and honey in the slow cooker bowl and mix. Add the pork ribs and coat with the mixture.  

Slow cook on high for 4 hours or on low setting for 8 hours.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve over rice and your choice of steamed or stir fried vegetables. 

Slow Cooker Chicken Thighs with General Tso's Sauce (one step)

This is a one step version of the previous Slow Cooker General Tso's Chicken recipe I posted a while back. The original recipe consisted of two steps.  After the slow cooking process, the chicken pieces were further pan fried to crisp the chicken breast to give that characteristic crunchiness of General Tso's chicken.  I decided to try to skip that second step in this version and find out if I will be happy with the results.  I would say I was.  Proof of how good it was, my granddaughter, Maddie, was very upset when her mom ate all what I shared with them last night.  I already knew she liked it when she ate this first at my house before I brought her home.  Picky Maddie ate it!  I am posting this recipe for her mom and all of you.

Maddie ready for her first day of gymnastic this fall.  

The sauce which is exactly like that of the original recipe except for the absence of cornstarch had the unmistakable General Tso's taste.  The only difference between the two recipes is I dredged the chicken thighs in the flour mixture hoping that the flour coating would envelop the chicken and also thicken the sauce. It actually barely did.  The liquid given off by the chicken during the cooking diluted the sauce.  If you have time you can transfer the slow cooked chicken in a saute pan and evaporate some of the liquid in the sauce to thicken it.  I did not.  The sauce is spot on and just as addicted, the texture was secondary to me.  My craving for this dish was satisfied,

This is a good alternative for the original recipe when you are in a hurry like I was but had to have the craving for that General Tso's sauce with your chicken satisfied conveniently.

Slow Cooker Chicken Thighs with General Tso's Sauce (one step)

Based on Slow Cooker Healthier General Tso's Chicken

• 8 chicken thighs or legs or a mixture.
• 1 cup flour
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder

General Tso's Sauce 

• 1/4 cup soy sauce
• 2 tbsp chili garlic sauce
• 2 tbsp water
• 2 tbsp orange juice
• 2 tbsp honey
• 2 tbsp sugar or splenda
• 3 tbsp orange marmalade (I used sugar free)
• 1 tbsp sesame oil
• 2 cloves of garlic, minced
• 2 tbsp grated ginger

Combine the flour, salt, black pepper and garlic powder in a bowl.  Generously dredge the chicken thighs in the flour mixture. You can save the rest of the leftover flour mixture.  

In another bowl, mix the ingredients to make the sauce.

Place the floured chicken thighs in the slow cooker and add the sauce over it. Coat the thighs in the sauce.

Cook at high for 4 hours or at low setting for 8 hours.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.  You can thicken further the sauce by in a saute pan if you like.

Serve over rice.  

Chicken Breast with Vegetables in Oyster Sauce

My two sisters from Los Angeles came to visit for a couple of weeks here in Pittsburgh.  Both are excellent cooks who helped prepare dishes for my grandson Luca's baptism celebration.

One of the food they prepared was Chicken in Oyster Sauce.  It is a simple dish loaded with vegetables concocted by my sister, Bebeng or Josie.  It is an excellent addition to your buffet for any family gathering.  Easy with short list of ingredients.  You can add other vegetables like snow peas or broccoli and even mushrooms if you like.  

My two sisters, Menchie on far Left and Bebeng or Josie on far right. 

Menchie and Bebeng at the Rivers Casino

Menchie and Bebeng at the Pennsylvania Macaroni Store in the Strip District

Chicken Breast with Vegetables in Oyster Sauce

• 1 tbsp oil
• 1 inch fresh ginger peeled and minced
• 3 lb chicken breast cut into cubes
• 1/2 cup oyster sauce
• 1 onion, sliced
• 3 yellow and/or red peppers, sliced
• 3 stalks celery, sliced
• 2 tbsp cornstarch in 4 tbsp water

Heat oil in a large saute pan at medium heat. Saute the ginger.  Add the chicken and saute till cooked. Add the oyster sauce with stirring. Add the vegetables till cooked but still crispy. Add the cornstarch in water mixture. Continue to cook till sauce thickens.

Spinach Nectarine Salad with Naked Veggie Wontons

I had a salad recently that had two ingredients that you would ordinarily savor separately as its own dish, ramen noodles and potstickers.  They were combined with spinach and orange slices to comprise an oriental themed dish that surprisingly worked.   I had this delicious salad shown below during the July meeting of the Book Club at the McGinnis Sisters Specialty Store in Monroeville PA. It was prepared by the creative Karen Novak, the specialty store Events Coordinator. 

In my version of this Asian salad, the potstickers have been replaced by Naked Veggie Wontons , shown below. I did not feel like waiting for the wonton wrappers to thaw that I had frozen in the freezer so I decided that they go naked.  I also wanted to do away with the meat and opted for veggie filled ones that I would bake.  I was pretty lazy the day I made this.

I also substituted nectarines for the orange slices and made my own sesame dressing instead of a store bought one.

I had a very satisfying lunch savoring this oriental themed salad which recreated what I enjoyed during our Book Club July meeting featuring Yvonne Phillips who spoke about Feng Shui.

Naked Veggie Wontons

• 1/4 cabbage
• 1 cup baby carrots
• 2 stalks celery
• 2 cloves garlic
• 1 inch piece fresh ginger
• 1/2 pack soft tofu (or any type will do)
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 1/2 cup whole wheat flour

Preheat oven to 375 degrees Fahrenheit.

Place the cabbage, carrots, celery, garlic and ginger in the order given in the Vita Mix blender or any blender or food processor.  Transfer the mixture to a bowl and add the tofu and mix with the other ingredients with a large spoon. Add the rest of the ingredients and mix with a large spoon. 

Line a pan with aluminum foil and spray with cooking spray.  Using a small ice cream scoop make small balls and place in the pan. Bake the naked wontons in the preheated oven for 25 minutes. Flip the wontons half way through the baking.

Spinach Nectarine Salad with Naked Veggie Wontons

• 8 oz Fresh Spinach leaves
• 2 nectarines, sliced
• 2 packages ramen noodles cooked without seasoning
• 16 pieces naked veggie wontons (recipe above)
• Orange sesame dressing (recipe below)

Distribute the ingredients in four bowls and pour dressing before serving.

Orange Sesame Dressing 

• 2 cups orange juice
• 1/2 cup rice vinegar
• 8 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp ginger powder
• 2 tsp garlic powder
• salt and pepper to taste

Combine all the ingredients in a jar and cover with lid.  Shake till well blended.

Slow Cooker Shoyu Chicken

I adapted this recipe from the one found in the Allrecipe website.  It used pork belly instead of chicken and entailed an additional step of boiling the pork first. This recipe is an easier one using chicken instead. No initial boiling needed.  As the site mentioned the proportion of sugar to the other ingredients is perfect. The chicken with the sweet and salty sauce is amazing with rice.  Simple and delicious.

Slow Cooker Shoyu Chicken

• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup mirin
• 1/2 cup brown sugar
• 2 tsp ginger powder
• 1 clove garlic, minced
• 1.5 lb chicken legs

Place all the ingredients except the chicken in the slow cooker and mix. 

Place the chicken over the sauce.

Cook for 3 hours at high setting or 6 hours at low. I cooked mine for 2 hours in an Aroma Brand rice cooker/slow cooker at slow cooker setting.

Serve over rice.

Slow Cooker Pineapple Barbecue Sauce Chicken

We did celebrate Father's Day with a barbecue but not on the grill.  The US Open was held this past week at the Oakmont Country Club in Oakmont PA and my son-in-law attended while my daughter did her weekend shift.  My husband and I together with our other daughter baby sat their almost four month old baby boy and the almost three year old daughter.  The baby was a handful and my husband and I took turns taking care of this cute but colicky boy.  We were busy so I decided to turn to my slow cooker instead of the grill to prepare this barbecue dish.

I used chicken for this dish though I would have preferred to use pork but my daughter does not like eating the latter.  So I adapted the recipe I found online for the slow cooker pineapple barbecue sauce pork chops found on the taste of home website. I tweaked the recipe by substituting plain barbecue sauce for the honey kind.  I also used catsup and red pepper flakes to substitute for the chili sauce in the original recipe.  Since I was busy I used dry onion flakes instead of fresh onion slices. I also substituted skinless chicken thighs for the pork chops.  I served it with white rice and steamed vegetables.  My husband and my daughter loved it.

Fast and delicious crowd pleaser.  Two picky eaters liked it.   Another no sweat recipe that calls for six ingredients and the cook and forget it method.

Slow Cooker Pineapple Barbecue Sauce Chicken

• 3.5 lbs chicken thighs, skin removed 
• 1-8 oz can crushed pineapple, undrained
• 1 cup barbecue sauce
• 1/4 cup catsup
• 2 tbsp dry onion flakes
• 1 tsp red pepper flakes 

Combine all the ingredients in the slow cooker and mix them so the chicken thighs are covered with sauce. Cook for 6 hours at low setting or 3 hours at high setting.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve it with rice and a green salad or steamed vegetables.

Vegetable Stir Fry with Easy Brown Sauce

I always wanted to prepare a simple brown sauce that is easy and delicious. A recipe that does not require twenty or so ingredients which a chef in my favorite take out place, New China in Monroeville says his entails.

I wanted some brown sauce recipe which uses stuff from the spice rack and not much mincing either.  I like to push the envelope. I think I succeeded in this one. I hope to hear from you what you think.  You can add red pepper flakes for some heat which I skipped since I served this to my daughter who was nursing my three month grandson.

I used hardy vegetables that keep for weeks in the fridge since I wanted something I can put together for a side dish or a mixture I can add to rice or noodles, Asian or just good old spaghetti. I do not want any side trips to the grocery or any Asian store so I kept all the ingredients that are readily available. Pantry and fridge friendly.

I follow the plant based approach to eating so I use water or vegetable broth to saute the vegetables but you can use any vegetable oil instead.

Vegetable Stir Fry with Easy  Brown Sauce

Brown Sauce

• 2 tbsp soy sauce
• 1 tbsp water
• 1 1/2 tbsp sugar or splenda
• 1/8 tsp ginger powder
• 1/4 tsp garlic powder
• 1/8 tsp red pepper flakes (optional)
• 1 tbsp cornstarch

Vegetables

• 1/4 cup water or vegetable broth plus 1/2 cup more
• 1 whole onion sliced
• 1/2 cabbage, sliced into wide strips
• 1 cup baby carrots, sliced
• 2 stalks celery, sliced 

Mix the ingredients of the brown sauce in a small bowl and set aside.

Add 1/4 cup water or vegetable broth in a saute pan and allow to boil then add the onion and cook till translucent. 

Add the cabbage, carrots and celery to the onion. Add the rest of the water or broth as needed till the vegetables are cooked but still crispy. Stir the vegetables while cooking and the broth is boiling off gently.

Add the brown sauce when there is still some broth left and the vegetables are nearly cooked. Stir the vegetables till the sauce thickens. 

Serve over rice or cooked noodles, Asian ones or even spaghetti.

Vida's Champoy (Prunes in Balsamic Vinegar)

When I was in grade school in the Philippines, we used to go to the so called annex of the school I was attending, St. James Academy in Malabon Rizal, for our recess.  After I ate my "baon" or food I brought from home, I would spend a few centavos to buy snacks from Mang Pilong's store.  One of my favorites was the so called "hostia" or red host like Chinese candy.  I love the resulting red lips I got from eating it. The other goodies I liked to buy was the champoy specifically the red dry salty sour ones shown in the picture below.  They came in small packets since you could only savor a few at a time for they were really sour.  It was easy to tell who was eating this champoy from the grimace in his or her face.

Champoy is one of the food that the Chinese in the Philippines have shared with us Filipinos. There are different varieties and the one shown below is one of the special ones you buy from Chinatown in the Philippines.  It is made of plums that had been further sweetened and preserved.  It has a slight sour taste but the sweetness predominates.  Each sweetened plum is individually wrapped.  It is pricey as compared to the red champoy I bought from Mang Pilong's store during recess.

In this blog post, I am sharing a recipe for a version of this special champoy.   I obtained it from my childhood friend, neighbor and classmate from St. James Academy, Vida Rivera Isip.  It is made from readily available dried prunes from a box from the grocery.  She shared this "Vida's Champoy" with some of her classmates from St. James Academy who are now residing in the United States during their mini reunion at her beautiful house in Los Angeles in 2008.  I have shown pictures below from that heartwarming reunion.  Beautiful memories!

When I asked Vida for the recipe of the Champoy, she emailed me the following:

Hi Ondes!
Maraming salamat talaga sa lahat!! Very simple and easy ang champoy made of regular prunes. Soak in balsamic vinegar, just enough, not too wet and put salt to taste. Magaagaw na ang sweet (from the natural sweetness of the prunes) and salty and soury taste. Bahala ka na sa amount ng saltiness na desire mo. Walahhh, tapos!
Take care and God bless!
Vida

When I had a hankering for champoy recently I searched for Vida's email and prepared it according to the simple instruction she gave.  As she said in her email the natural sweetness of the prunes and the sour taste of the balsamic vinegar had a give and take relationship (my loose translation of the Tagalog word "Magaagaw").  Do try this easy recipe and savor the delicious addictive sweet and sour taste of this popular snack.

Vida's Champoy

• Dried prunes from a box or plastic container from the grocery
• balsamic vinegar (enough to cover the prunes)
• salt according to taste

Place the prunes in any glass bottle you have and pour enough balsamic vinegar to cover the prunes.  Add salt according to your taste.  Place overnight in the fridge.  Enjoy.