'Whole Foods' Inspired Fried Sesame Tofu

SO - A fav when I hit Whole Foods is the yummy sesame tofu you can get at the deli. It rarely makes it home. Even the kids like it. I have tried a few recipes. This is a variation of what was supposed to be the actual recipe - but it didn't seem right.... BUT - this is pretty yummy. I think I should also note - I am not a big fan of tofu. I know some people love it - and I do use it in some recipes - but its not my fav. So, here you go:

14ounces extra-firm tofu
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons finely chopped ginger (I used minced)
2 tablespoons sesame oil (not toasted)
2 tablespoons rice vinegar
2 cloves finely chopped garlic
1teaspoons red pepper flakes
1/4cup sesame seeds, lightly toasted


First - you have to drain and press the tofu. I recently bought a tofu press - which I also use to drain spinach. Good investment...


Combine the honey, soy sauce, ginger, sesame oil, rice vinegar, garlic and pepper flakes in a small sauce pan. Simmer - then remove from heat.


Instead of 'deep frying' the tofu, I cut it into pieces and pan fry using a non-stick pan and a little olive oil. I used medium heat. It did take a little while to get a nice golden brown - but seemed better than deep frying. Once golden brown, I placed on paper towels to absorb extra oil.


Next, coat with some of the sauce and sprinkle with sesame seeds. Use the remaining sauce for dipping.


Yum

Squash Souffle and Carrot Souffle

My plan is to do a few recipes a week - but I got a request for the carrot souffle. I figured I would post them both.  Neither is a vegan recipe... maybe that will be my next mission. Hmmmm

Squash Souffle

• 1 good sized butternut squash (thinking you could really use any squash, though)
• 3 eggs
• 1/2 c sour cream
• 1/4 c sugar (brown would add a nice flavor)
• 1/4 c butter
• 1/4 c flour
• 1 tsp sage
• 1 1/2 tsp baking powder
• 1/2 tsp nutmeg

First, fully cook the squash - peel, cut into chunks and steam until tender.

Let it cool a little. Process until smooth. Add eggs.

Add remaining ingredients

Pour into casserole pan and bake at 350' for one hour. 

This is a huge hit. Even kids (and not just MY kids) like this....

This next one I made for Easter one year. Had the family and a few neighbors over. BIG hit :)

Carrot Souffle

• 2lbs carrots - peeled and chopped
• 3 eggs
• 1 cup sugar - I made with white as called for in recipe - will DEF use brown next time
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla
• 1/4 c flour
• 1/2 c melted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 T orange juice
• pinch of salt

you can top with powder sugar - or use recipe that follows..

Boil carrots until tender. (about 15 min)

Process until smooth. Add remaining ingredients.

Pour into LIGHTLY greased casserole pan.

If using topping recipe, sprinkle over top.

Bake at 350 for 1 hour.

A cool topping if you want to be fancy..

• 2/3 c brown sugar
• 2/3 c chopped pecans
• 1/3 c flour
• 3T butter

Combine all ingredients and sprinkle over souffle before cooking.

Enjoy.

Mushroom Soup

I made this recipe when my friend Nichole came for lunch. Served with fresh wheat bread. I had only used coconut milk to make ice cream before this.... I loved the creaminess it added - but still keeping it dairy-free.

Mushroom And Coconut Milk Soup

• 1 Leek Chopped
• Dried Shiitake Mushrooms - the amount depends on your preference - I like a lot of mushrooms - but about an ounce
• 2 Large Portabella Mushrooms (original recipe called for 8oz Cremini - I had Portabella on hand)
• 2 cloves of garlic - minced
• 3 cups veggie stock
• 1 can coconut milk - I used lite - lower fat, less calories
• fresh pepper

First, I covered the dried mushrooms in boiling water (about a cup for an ounce). I saved the liquid for soup. Strain either with wet cheesecloth or a damp coffee filter to remove any grit.


Saute the leeks. Add the portabella mushrooms and garlic. Cook until liquid is released.


Transfer the leeks, mushrooms and garlic to a sauce pan. Add the veggie stock and liquid from soaking mushrooms. If you are like me - and added extra mushrooms - add a little more veggie stock. Simmer for about 20 minutes.


Remove about half the soup and blend until smooth. Return to pan.


Add the coconut milk. Top with fresh ground pepper when serving.


This was a super yummy recipe. Using the lite coconut milk save some fat and calories. I prefer LOTS of mushrooms in my soup - but it could be made with less - or sliced cremini instead of portabella. Yummy and filling. Enjoy!