Bok Choy and Baked Tofu Stir Fry with Ginger Citrus Sauce

This recipe is from Susan of fatfreevegan.com found here.  I think it is my new favorite!  Somehow I already had everything in my fridge to make it (besides FRESH waterchestnuts.  Does anyone have those in their fridge?  I will have to look for them...)

(opt) 1 14-ounce package extra-firm tofu, pressed, marinated and baked (or 8 ounces packaged baked tofu)

Veggies:

1 1/2 pounds baby bok choy

1 large carrot, cut into matchsticks

1 tablespoon minced ginger root

1 cup slivered water chestnuts (or 1/2 canned, drained waterchestnuts plus 1/2 of an apple diced small)

6 ounces mushrooms, sliced (she called for shitake but I made mine with baby bellas)

3 cloves garlic, minced

opt: green onions, diced

Sauce:

1/2 cup orange juice

2 tablespoons low sodium soy sauce or gluten-free tamari

2 teaspoons agave nectar

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

2 teaspoons cornstarch

If using tofu, bake.  (Picture above.)  Susan has a great recipe here but I decided to make this last minute and didn't marinate the tofu.  I just sliced 1/2 container up, put it in a hot oiled skillet on each side till browned, then put it in a 350 degree oven for 10 mins while I diced up my veggies.  Dice up bok choy, carrots, and ginger (I just sliced up my ginger.)  Put those in a hot skillet with a little oil or spray (except leave the green part of the bok choy out.)  Let those get a little soft, (I put the lid on for a while to help it cook faster) then add the sliced up green parts of the bok choy, the diced mushrooms and the diced water chestnuts and apple (if using...recommended!)  Stir together sauce ingredients.  In a couple minutes add your garlic, baked tofu, and green onions, if using, and the sauce.  Let the sauce thicken and reduce for a minute and then serve.  I ate it as is, but it would be great on brown rice too.

Raspberry-Chocolate Mousse

I got found recipe here http://www.youtube.com/watch?v=La9sL1u2OcA  I love the nutritional information on this video and I love how she tells us how healthy (amazing ORAC score) dark chocolate is for us.  Keep talking, lady; you know what I like to hear!
Ingredients:
1 block of silken tofu (NOT the water packed stuff refrigerated.  The kind on the shelf)
1/3 cup sweetener (agave or real maple syrup)
2 Tbl unsweetened cocoa powder
 Stop here for chocolate mousse or add to make raspberry:
1 tsp raspberry extract
1 cup fresh raspberries

Blend all in a food processor or blender.  Loved and enjoyed by vegan/non-vegan alike (but best to keep the tofu part secret.  They will never know unless you tell them.)

Vietnamese Fresh Spring Rolls

The most delicious way to eat raw veggies as far as I'm concerned!  My friend Mika taught me how to make these.
Ingredients:
Spring roll wrappers (The dry ones, not the fridge/freezer ones. 
I had to go to the international market to get these)
Filling:
Green onions
Fresh Basil
Then any raw veggies you want like:
Spinach
Carrots
Green Pepper
Grilled Tofu

Dipping Sauce:
Peanut Butter
Soy Sauce
Chili Sauce
Lime Juice
Brown Sugar
Water

Stir up the dipping sauce.  Slowly stir in some water (about 1/8 cup) to peanut butter (1/3 cup) till thinner.  Add a little bit (1 Tbl?) of brown sugar (if using unsweetened peanut butter), about 2 Tbl soy sauce, 2 tsp. chili sauce, and a squirt of lime juice.

Put a little bit of water on a plate or dish.  Put a dry wrap in water for 5 seconds, then flip over and put in water for 3 more seconds.  The wrap will start to be pliable.  Place on another plate, add some filling including a little bit of green onion and basil in each wrap.  Fold in ends and roll up.  Enjoy with dipping sauce.

Lettuce Wraps

Although there's lots of things I make and wrap in lettuce, this has to be the best yet. My friend came over and made it the other day. Thanks again for another great recipe!

Tofu, firm

Bamboo shoots (canned)

Water chestnuts

Dried black mushrooms, soaked

or mushrooms in any form

Garlic, 1 clove

Cilantro

Green onions

1/4 c. Water

1/8 c. Soy sauce

1 T Cornstarch

Lettuce for wrappping

Fry the tofu in a little bit of oil in the wok or skillet to firm it up a bit. Add bamboo shoots, water chestnuts, mushrooms, and garlic. Cook a little and add green onions and cilantro towards the end. Stir together 1/4 cup water with 1/8 c soy sauce and 1 Tbl cornstarch. Pour into wok and cook for 1 min till thickened. Wrap in lettuce and eat!

Pot Stickers

Here is an approximate recipe from by friend Mika.

Eggplant (largest quantity)
Dried Shitake mushrooms
Dried black fungus (don't worry about it if you can't find it)
Mung bean noodles
Tofu (I usually use firm for all me recipes)
Soy sauce (a little bit to taste)
Sesame oil (a tiny bit)
Green onions
Won-ton wraps

Dice up eggplant and cook in skillet/wok until soft. Meanwhile soak dried mushrooms and fungus, and also mung bean noodles (or rice noodles)for a few minutes. Dice everything, add and stir together. Put a little into wrappers, whatever kind you can find- spring roll wrappers or eggroll wrappers. you should be able to find square or circle wraps near the tofu.  Pleat the edges after you wet the edges with water and press together. Put into a lightly greased skilled. Brown a little and then add a little water to the pan, cover with a lid and steam for a couple minutes. Dip in soy sauce mixed with white vinegar.

Tofu Meatballs

Don't be scared of tofu!...This recipe is also from the post punk kitchen.
1 block tofu
3 Tbl soy sauce
3 Tbl peanut butter
1/2 cup breadcrumbs
1 small onion finely diced
Some flour for dipping in
Canola Oil

Mix ingredients and then roll into balls and roll in flour. Pan fry in a little bit of oil. It is so good!
Recipe: 1 block tofu, 3 tbsp soy sauce, 3 tbsp peanut butter, half cup breadcrumbs, small onion finely diced. Mix all- prepare a plate with flour. Roll into one inch *balls* fry in enough but not too much oil turning to brown on all

Stir-fry by Mika

My friend threw this together when she was over one day. To her it's effortless but to me the taste is amazing and completely different than anything I grew up with. It doesn't compare to the chewy meat and soggy broccoli that used to be my idea of stir-fry.

Bean threads (I found mine in my local grocery store. They are dry thin noodles on the shelf in the asian section. You can use vermicilli or rice noodles instread.)

Firm Tofu

Miso (I also found some on the shelf of my grocery store. But usually it is found in the fridge section at the health food store) (It just adds a delicious flavor)

Purple cabbage

Chick Peas

Green Onions

Any other veggies- I used red peppers last time and zucchini once

Bean sprouts

Soy Sauce

Soak the bean threads in water. Meanwhile dice veggies and tofu. Soak tofu in some miso (may need to water down miso into paste). In skillet or wok saute veggies, cooking what needs to cook longer first (cabbage) and end with the tofu. Cut the bean threads into inch pieces then add to the last couple minutes of cooking. They cook really fast so let them get glossy but not gluey. You can leave the bean sprouts out till the end too- a little crunch is good. Add a little soy sauce to your individual serving and enjoy.

Breakfast Burritos by Me

1/2 container firm tofu, roughly chopped
any leftover veggies like:
mushrooms,
peppers,
onions,
eggplant,
potatoes, diced
(I use my veggies left over from my roasted vegetable bake)
any whole grain tortilla shells

Put a little oil in a skillet and lightly fry the tofu. Toss in veggies and sautee everything for a few minutes (until everything is starting to brown.) Wrap in a multi-grain tortilla, top with salsa and enjoy. Or do what I do and put them individually wrapped in the fridge and freezer for future quick breakfasts. (You really can't tell it's tofu and not scrambled eggs!)

Tofu Veggie Lasagna -adapted from the Azumaya wrapper

This is my new favorite I started making about a month ago. I love it! Even my non-veggie, non-tofu eating friends have loved it!

1 pkg AZUMAYA large square wrappers (or any other brand)

10 oz spinach

2 T oil

1 med onion, chopped

1/2 lb mushrooms, chopped

1 yellow squash, chopped

1 small zucchini, chopped

1 clove garlic

1/2 lb firm tofu, drained and mashed

2 T parsley, chopped or 2 tsp dried

1/2 tsp salt

1/4 tsp pepper

3 cups spaghetti sauce

1/4 c veggie mozzarella or monterey jack cheese, grated

Lightly steam spinach (I keep it steamed and chopped and frozen in ice cube trays in my freezer for such times as this when I need it), set aside. Sautee onion, mushrooms, garlic, yellow and zucchini squash; set aside. In a bowl mix together tofu, parley, salt and pepper. Mix in veggies. Oil a 8 by 11 baking dish and place a layer of uncooked wrappers on the bottom. build layers or veggie mixture, then spaghetti sauce then spinach, then cheese. (The final layer should be sauce and cheese) Cover with aluminum foil, bake in a preheated 350 degree oven for 40 mins. Remove cover and cook another 10 mins.

Spring Rolls by Mika

My friend, who is an amazing cook, came over and made this for me. I love her showing me new ways to cook from different ethnicities. The ingredients might not sound too appetizing if you are only used to American-style cooking. But if you open your mind you will love it. You will find the combination of the creamy tofu, the crunchy outside and the spicy, sweet dipping sauce amazing. I found the dried mushrooms and rice noodles in the ethnic section of my grocery store. I had to go to an Asian market to buy the dried fungus.

Ingredients:

Dried fungus

Dried black mushrooms

Rice noodles

Onion (green or yellow)

Yam, grated

Firm tofu

Salt, pepper, sugar

opt: eggplant, bean sprouts, grated carrot

Sauce: vinegar, sugar, chili sauce (in the jar), and a squirt of lime

Canola oil

Wrappers

Soak the fungus, black mushrooms and rice noodles. Chop up. Add to grated yam and chopped up tofu. Add a little salt, pepper, and sugar. (You will just have to play with the quantities! We didn't measure.) Roll up in spring roll wrappers and fry. Stir together the dipping sauce, micro waving the vinegar and sugar to dissolve first.