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Saturday, July 17, 2010

Tofu Yum Yum

tofu yum yum 2

This is a dish I make for my friends that creates the illusion that I'm some type of Asian foods expert. Or at least in their 'not knowing so much about Asian foods' minds. Little do they know that I'm an amateur maker and lover of different Asian foods and styles of cooking too.

That all being said, I don't know how authentic this would be to someone from any part of Asia or to a well seasoned traveler of the Far East. In fact, I'm sure this is something I made up after learning a few different Asian dishes. Hence it is a simple dish, but it's good. Really good. And it's even better if some fresh cut cucumber and jasmine rice are thrown on the scene. Maybe some pickled veggies too if you have any. Oh, and I used organic millet as a starch in some of the photos here...



















Recipe for Tofu & Yum Yum Sauce:
1/2 Block (7-8 oz.) Organic Extra Firm Tofu-patted dry with paper towels & then cubed.
2 1/4 Cups Water
1 Vegetarian Knorr Bouillon Cube*
1/4 Cup Sliced Scallion (white & green parts)
1 1/2 Tbsp. Chopped Garlic
1 Organic Carrot (sliced)
1/2 Cup Frozen Peas
1 Tbsp. Low Sodium Soy Sauce
1/2-3/4 Tsp. Toasted Sesame Oil
1/2 Tsp. Sriracha or Chili Garlic Sauce
1/2 Tbsp. Peanut or Veg Oil
2 Tbsp. Corn Starch dissolved in about 1-2 Tbsp. Water**
Serve with extra fresh cut scallion or cilantro

*Knorr is a very high sodium bouillon, which is why I don't add any salt. If you are using a low sodium bouillon like Rapunzel, taste at the end of cooking & then add salt as needed. Do not use soy sauce as salt, or you will end up with a poor attempt at any type of Asian cuisine. One could also just use 2 1/4 cups of low sodium broth for this recipe.
**Be sure to dissolve corn starch in water. If corn starch is thrown into the mix on its own, clumps will form.

Place peanut oil in a sauté pan & bring to medium heat. Add the scallions and allow to sizzle for about 45 seconds stirring if needed. Add garlic and allow to cook for another 20 seconds. Add water, bouillon, peas & carrots-bring to a boil. Allow to boil hard for about 1 minute and lower the heat to a healthy simmer. Allow to simmer for about 3 minutes more. Then add the tofu, soy sauce, sesame oil, & the Sriracha Chili Garlic Sauce. Let simmer for another 1-2 min to warm tofu through. Add corn starch and stir watching closely. Once the sauce begins to look a bit shiny and thick, remove from heat immediately. Serve over jasmine or you favorite long grain rice.

Enjoy!

49 comments:

  1. Dear Stella, waht lovely idea for toffu, I love this recipe (ayy Im burnt my hand) Yo say so? Me qumé la mano cocinando. besoos

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  2. I would like this for dinner! The sauce looks scrumptious as do all the veggies, it looks pretty authentic to me and I bet the tofu tasted wonderful:-)

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  3. This looks wonderful Stella. Even when I ate exclusively vegan...I just never was a tofu lover. I'm not terribly sure that there is anything that could be done to tofu to make me like it but the rice and sauce...definately!!

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  4. This looks so delicious right now at 10:20pm! I love the way you make tofu come alive in your pictures.

    I hope you had a lovely weekend! :)

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  5. I love everything about this soup...peas, tofu and millet! great combination!

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  6. Gorgeous presentation! It makes me want to cal for take-out! ;)

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  7. Stella! You totally sell yourself short my witchy friend! Listen to what I'm about to tell you cause I've experienced it first hand.

    Anyone can follow a recipe and cook up a tasty dish, but it takes real talent and cooking skills to create something so gorgeous with flavors that compliment each other so well, like a match made in heaven. Your kind and polite modesty doesn't fool me a bit, so puff up that chest and strutt proud cause in my mind, you are a master of creation.

    I've been brought up with Asian food all my life and am just learning to experiment with what flavors go well together. Let's just say, there are days where I'm glad someone invented delivery (wink). Needless to say, your dish
    looks absolutely beautiful and sounds yummilicious! Good call on not adding salt
    when you add bouillon, as I've made that mistake before...teehee.

    Hope you and your main squeeze had a wonderful weekend. Looking at that dish, looks like it was wonderful indeed. I thought I heard someone howling at the moon (big smile).

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  8. Stella, this looks awesome and so delicious and healthy. I don't know much about East Asian cooking, but this looks totally authentic to me! No wonder you got all your friends fooled!

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  9. This looks deliciously authentic (not that I'm an expert). I like the rice arrangement very much, too - I'd eat it and I don't even like rice that much!

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  10. This tofu & veggies looks so flavourful! The sauce looks delicious, yumyum, that would be perfect for my lunch!

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  11. Stella...being the fusion cook around here...as soon as I use a few Asian ingredients...I somehow lead myself into believing that I actually know something about great Asian cuisine. No one around me dares to condradict me on my self proclaimed talent LOL.

    Your recipe seems to have exactly the right stuff so that your friends could not think otherewise ;o)

    BTW..I would probably want to use 'arrowroot' instead of cornstarch...something I hope you can appreciate...since your going as healthy as possible ;o)

    Have a great week Stella and flavourful wishes to you and your guests,
    Claudia

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  12. Hey Claudia, I love arrowroot. It's just so expensive. I think I actually have a little bag of Frontier brand though (you know the kind of spices at health food stores that you can scoop and pick your amount-they're so nice!). I'll try it with that this week. I make this dish all the time...

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  13. authentic or not, it looks delicious and nutritious. thanks so much for visiting my blog and leaving such kind words.

    paz

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  14. I second LEQUAN's comment!!! This looks good. I'm making it tonight ... well, it'll have to be tomorrow night!! LOOKS DELICIOUS and healthful. P.

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  15. Looks excellent! I rarely attempt to cook Asian food, I leave that to the experts. ;) I'm confident that if I could taste this dish, I'd consider you an expert!

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  16. Oh là là, my dear Stellita....you are outdoing yourself at an incredible speed...
    Congratulations...The dish is sensational!
    Btw: I wrote sth about you in my blog ;D

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  17. This sounds great! There's nothing like that combo of toasted sesame oil, soy sauce and chili garlic sauce. I bet ginger would be a tasty addition too.

    I also sometimes cultivate the illusion that I know what I'm doing when it comes to Asian cuisine! Pretending is fun. :)

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  18. Beautiful picture, Stella. There are so many great things in there and I am trying to cut down on meat and calories... this is the way to go!!!

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  19. Oh my. I might actually like tofu done this way! Who cares if it's pseudo-Asian? It looks wonderful to me. What great flavors!
    Way to go, Stella!

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  20. "Cristina...I have had an energy shortage lately, and I think this might help a bit". What hapened with you, Stella? Are you better, now?
    All is well with me, and hope that you stay well soon!
    Talita Cristina

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  21. Stella, the tofu dish looks absolutely delicious...and healthy...have to try it soon :-)

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  22. Looks delicious, and I'm all for any recipe with yum yum in the title!

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  23. This sounds and looks delicious! With all those ingredients, it's Asian.

    BTW, Lundberg offers organic brown rice penne. The one I used in my last post was from De Boles. It's not brown rice but it has rice bran extract. For some reason I kept thinking that it is made of brown rice.

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  24. I have never cooked tofu and your looks really super yummy.
    I should be a bit more adventurous ♥

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  25. Wonderful combination of flavors and beautiful presentation. You seem pretty expert to me!

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  26. Gorgeous! I do not know from authentic Asian...but I do know I could get addicted to this:)

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  27. Hi Stella,
    I'm Asian and i know NOTHING about Asian cooking so you're ahead of the game ;) I am a fond fan of tofu though. As much as I try to get my Bob to eat it, he simply won't... Hmm.. maybe he'll try this though. It looks ever so lovely xoxo

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  28. I completely enjoy this kind of meal you are having right here! It is my kind of food :)

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  29. I love your bewitching blog! Very down my street. This is my kind of food. I'll be back. Thanks

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  30. I am a huge tofu fan! This is exactly I would love to eat! Stella, you have been coming up some really healthy and delicious dishes. I love them.

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  31. Authentic or not this looks seriously tasty! I love Asian tofu dishes!

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  32. What a great recipe. I love meals like this with brown rice and tofu. Mmmmm....

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  33. Definitely deserving of two "yums" in the name! Of course I would probably add a tbsp of the chili garlic, as I am a total pepper head!!

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  34. Make no apologies! Keep up the illusion, it's working! loads of food love ♥♥♥ miss megan

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  35. Stella

    for someone who doesn't think they are experienced at Asian cuisine, you sure do a great job of blending seasonings to create such tasty dishes! and its not just the meal but your presentation is flawless, so perfectly set up.....I teach my girls not just cooking, but the concept that we eat with our eyes....if it looks appealing its going to taste that much better...and your food always looks as good as I am sure it tastes!
    Dennis

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  36. Hey girl...just checking in to see what you have been up to! Something yummy as usual..he he!

    xoxo

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  37. Hi Stella! This looks really delicious, as you know i LOVE tofu :)

    I wanted to get back to you on your question about what vegan mozzarella I use - I use the Trader Joe's brand. Do you have any others you can recommend? Sorry for the late response! I've been out of town.

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  38. Yum yum alright! This is so lovely with the fresh tofu and those lovely veggies nestled in a flavorful broth all over a mound of rice...sigh...just typing this makes me want some now!

    You do some lovely comfort Asian dishes Stella - the kind we all want to dig into!

    Hugs, Devaki @ weavethousandflavors

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  39. Stella, my love! :D
    Thanks so much for stopping by and checking on me!
    You're too humble! You did a great job here. Asian cuisine is flexible and everyone can cook! I like the gravy sauce you made. It reminded me of a Thai dish called Rad-Nah. See? You're good at it!

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  40. Expert on asian food or not you sure have lovely recipes with tofu. You are making me a tofu addicted. LOL

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  41. Yum Yum!!!! Tofu is my favorite!

    And I'm going to the dentist next week. Fingers crossed.

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  42. This looks and sounds like a very Asian dish to me. It's looks like a very good and healthy dish. I love tofu.

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  43. I wish I could tolerate soy because I would love to try this delicious dish! I am so impressed with your presentation especially, as this is usually something I struggle with.

    Thank you for your comment yesterday. I can imagine that Florida is much like California since the moderate temperatures lead people to wear far less than they should. I am constantly shocked at the 12 & 13 year olds too and if my child decides to wear stuff like that I think I will shoot myself! :)

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  44. Every time I hop over for a visit I can't wait to find out if it's still snowing! ;D You are the tofu queen! I really wish my tofu attempts could turn out 1/2 this good. I love the name Yum Yum Sauce! Your photos are completely amazing too...as usual.

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  45. Looks delicious. It's what I would love. I like the presentation, too. It's very Asian :D

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  46. I love tofu in all its incarnations. Absolutely, and I would devour this in a heartbeat :) You've reawakened the beast *sigh* Now I must have tofu tomorrow ;)

    Love the restaurant style presentation!

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  47. Oh my I have not purchased knorr in ages, it does have alot of sodium, but does add a certain punch to dishes...Oh Stella please do not worry about being authentic, most recipes are fusions and fusions are very hip these days, so you ahead of the game...great recipe, tofu sounds great right now, perfect for lunch

    sweetlife

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  48. I fake asian food all the time. hehe Have you ever used mirin? That and toasted sesame oil are my faves!

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