Monday, April 30, 2007

Spicy Tofu with Peaches over Rice

Liv & I began planting the garden (occasionally taking breaks to take photos) while Art prepared the following meal. He enjoys cooking, and with equal enthusiasm, we eat it up! This meal was specifically prepared with Gaia's 'Sweetie's Recipes' idea in mind.

For the record, we planted 2 broccoli, 1 cauliflower, 1 habanero pepper, 2 tomato, and a grove of onion -- and we still have plenty of room.

Now for the food... Take it away, Art!

This is my favorite tofu dish. It's sauteed in chipolte chili pepper and Mr. Yoshida's sauce was selected this time as the marinate. The dish is a combination of three things: tofu, over rice, with peaches. Unfortunately, peaches are out of season, so in sticking to the recipe, canned peaches are substituted for what will soon be fresh peaches when they are in season. As sides I always prefer collard greens with this tofu recipe, and I also prepared vegan peanut butter cookies.

Get the grilling kind, I prefer Nasoya "firm" which says it's for grilling.

Cut the entire tofu package into 1/2 inch pieces that are each about the size of a deck of cards. You want them big so that they are easier to keep intact in the pan. Put the pieces into a dish and sprinkle the chilli pepper on first, then dump about 1/2 cup of sauce and swish it around. Then carefully add the tofu steaks to the pan with some soy butter (1 tablespoon will be enough), or olive oil if you prefer, and just add the tofu and cook over medium heat, try to only turn them once or twice. I let them cook for like 10 minutes per side, 0n low heat (high heat seares the tofu quickly, locking out the sauce, and making it burned and dry). You can keep adding the leftover sauce into the pan as needed, or just dump it all in at once. Separately, cook up your favorite rice; I prefer jasmine or basmati, this time I used jasmine rice, 1 cup for 2 1/2 cups of boiling water, which took about 20 minutes to prepare.

I would use the rice cooker for the rice, but, collard greens do so well in the rice cooker that the rice had to be done on the stove. The collard greens are easy. You wash them, then cut out the center stem, and then toss them into the rice cooker (with the steamer attachment at the bottom) and add like 1/2 cup of water, sprinkle in a few dashes of salt, and toss in some soy butter or Earth Balance (1 tablespoon or so). Then, cut a couple of peaches up, and have them ready. You serve the dish with a bed of rice, then tofu pieces, then peaches, and you kinda cut it all together and mix it up and it's delicious. The collard greens are a good strong compliment to the tangy/sweet flavors.

The peanut butter cookies were also easy. 1 cup of flour, 1 cup of brown sugar, 1 cup granulated sugar, 1 1/2 cups peanut butter -- mix the dry stuff first, then toss in a couple pinches of baking powder, then add in the peanut butter (use creamy because it mixes better). Ball up the dough, put 1 inchers onto the cookie sheet (use cooking spray) and mash down with two fork presses, making a criss-cross. Cook them at 350 for 13 minutes, then let sit on the sheet out of the oven for 5 minutes, then put onto a drying rack for 15 minutes and they will be ready after dinner is over. I put everything "on" at the same time, so plan to toss in the first cookie sheet, turn on the collards in the cooker, put on the saucepan with water for rice, and put the tofu saucepan on the stove all at the same time, and then everything will be done at the right time.


Anonymous said...

Wow, wow, wow !
That looks amazing :)
and I love how you documented the whole thing :)
Wonderful job Art !
Now, when can we all have a taste ?

I'll link to you when I post something new. Thanks ! :))

Veg-a-Nut said...

OH your dinner looks wonderful. I so wish I was out planting a garden. This year we will have to be happy with our few potted veggies.

Taylor said...

Yay, gardens and cooking! I love that you cook and garden, and, I'm sure, do so many other wonderful things with your children. They'll remember it for the rest of their lives and thank you for it.

Theresa said...

Sounds yummy. I've never tried collard greens, but I'd like to. I love how you gave a little rundown of when and in which order you should start everything. When I'm cooking multiple things at once, I always have to spend a lot of brainpower trying to think of how long things take to cook, and when I should put them on and take them out and stuff.

aTxVegn said...

Art is a natural recipe writer and wonderful cook/husband! What a great meal he prepared while you worked in the garden.

Anonymous said...

very cute post!! i like your new photo!

Vicki's Vegan Vice said...

Thanks for your comments on Art's meal, everybody. It was delicious!

Thanks, Johanna -- Hubby took my photo Saturday night. I'm wearing my favorite necklace & bracelet, which was made by Leslie @ EatPeacePlease.

laura jesser said...

Vicki, this is great! Way to go, Art! :)

I love that new photo of you... you're too cool.

scottishvegan said...

Mmmm...that tofu looks delicious! I love the idea of peaches and tofu!

bazu said...

That tofu is a work of art! No, literally! har har. I love the sweet 'n sour idea.

Emmy said...

Sounds like you're going to have a great garden this year :) I've started some seeds indoors and a few plants....we still have another week or two to go here before the danger of frost is "suppose" to be gone. I can't wait to start planting my garden plot.

The spicy tofu looks great!!! Yum!

springsandwells said...

What a score to have a tofu-cookin' fella! Right on Art! I'm a huge collards fan, they have such a great flavor & a great texture... ah.

Also, I love the new picture Vicki! :)

I meant to start my garden about 5 weeks ago, but I need to build my planter boxes first. Sigh! I've got the wood all ready, I just need to do it now. I think I'm stalling because it's just that little bit unfamiliar to me... so I'm not sure how to start.

Hopefully I'll be out planting soon too! I hope you have great veggie success!

Mikaela said...

Oh my goodness, I just love that shot of you and Liv in the garden. It's so peaceful and sweet. Sigh :)

KleoPatra said...

Great gardening there. So beautiful to see you working in sync. (Never mind Justin Timberlake and Lance Bass, etc.!) Liv loves that hat, doesn't she?

I think your tofu dish (and the actual dish it's on) looks really great. Fresh peaches can only make this better... Bring on the fresh fruit! It's almost time.

Mmmmmmm... peanut butter cookies. Those criss-cross patterns bring me back to my childhood. Love 'em!

Jackie said...

Thanks for the recipe it sounds really great.

Nothing tastier and more nutritious than home grown veggies. Enjoy them.