Thai Sautéed Tofu

Tofu can be challenging to cook.  One of the more amusing moments of my adult life was watching a group of native Texans try to describe tofu in a game of charades.  There was a lot of simulated vomiting, let’s just say.  But, if you make it the right way, IT IS LIFE CHANGING.  And, this recipe is one of the all time best I’ve ever had.  It takes some time to prepare, but get ready to change someone’s mind about tofu...

Ingredients:

• 3/4lb. Firm or extra-firm tofu, drained
• 2 TB fresh lime juice
• 1 TB soy sauce
• 1 TB chili garlic sauce (Lee Kum Kee)
• 1 tsp sugar
• 2 tsp fresh grated ginger
• 1/2 tsp crushed red pepper
• 2 garlic cloves, minced
• 1 TB peanut oil

Directions:

• Cut tofu into 3/4 inch thick slices.  Arrange several layers of paper towels on a plate.  Put tofu on top of paper towels in a single layer.  Put several more layers of paper towels on top of the tofu.  Put something heavy, like a cast iron skillet or a heavy book, on top of the top layer of towels.  Let stand at least 30 min, to drain the water out of the tofu.
• Remove tofu from towels, cut into 3/4” cubes.  Add all other ingredients but peanut oil into a ziplock bag.  Add tofu, seal, and marinate at room temperature for at least 2 hours, turning occasionally to coat all sides.
• Heat a large nonstick skillet over medium-high heat.  Add peanut oil to pan.  Remove tofu from bag, discard all marinade.  Add tofu to pan, and use a set of tongs to gently turn each cube until all sides get crisp and brown.  Remove from heat and serve.

I often serve this with noodles - you can do rice vermicelli with cilantro and fish sauce or green onions and carrots.  Or, you can eat this by itself - it’s that good!  I don’t have calories on this because it’s part of a larger recipe for a noodle salad that I think is unnecessarily complicated and not all that good.

Hummus with Spiced Ground Beef & Pine Nuts

I know I haven't posted any new recipes for a while, but welcome to COVID cooking!  I've not only been making a lot of my old favorites from here, but have been inspired (or forced? LOL) to branch out and try some new stuff.  This recipe from Ellie Krieger's Whole In One cookbook is great.  My son didn't love it, but it's a little off the beaten track (sort of a Moroccan flavor) and he is not super tolerant of foods that wander outside his normal taste profile.  I, on the other hand, was totally into it!  The combination of the sweetly spiced meat with the crunchy pine nuts and smooth hummus was just awesome.  Leftovers have to be separated out into components, since some are hot and others cold.

Ingredients:

• 1/4 c. pine nuts
• 1 TB olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin (Ellie recommends fewer spices but I think it needed more flavor)
• 1/2 tsp ground coriander
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• Pinch of crushed red pepper flakes
• 1/4 tsp salt
• 1/8 tsp pepper
• 12 oz lean ground beef
• 1 1/3 c hummus
• 1 pint grape tomatoes, cut in half
• 1/4 c fresh parsley or cilantro
• 4 tsp extra virgin olive oil for drizzling (optional)

Toast the pine nuts in a medium skillet over med-high heat, stirring frequently, until brown and fragrant.  2-3 min.  Transfer these to a small dish.  Add the oil to the skillet and heat, then add onions and cook until softened.  Stir in the garlic and other spices, cook for 30 sec, to release the aromas.  Add the meat, and brown it, breaking it up.  

To serve, spread 1/3 c. hummus on each plate.  Mound 1/2c meat on top of that, then sprinkle with tomatoes, greens, and pine nuts.  Drizzle with olive oil.  Serve with pita bread.

Makes 4 servings.  Each serving (without pita bread) 430 cal, 27 g fat, 26 g protein, 23 g. carbs, 7g fiber, 55 mg cholesterol