Kung Pao Tofu (WFPBNO)

This dish turned out so good. I will definitely be making this again soon. It's not complicated and has many ingredients you have at home. I did purchase szechuan peppercorns and dried chilis for a different dish and will be using them in many Asian inspired dishes. You need to try this one!

Ingredients:

• 1 14-ounce block extra firm tofu
• 1 onion, sliced into wedges
• 4 cloves garlic, roughly chopped
• 1/4 teaspoon szechuan peppercorns
• 2 dried chilis, broken in half and seeds shaken out
• 1 small red bell pepper, cubed (my pepper was huge so I only used 1/2)
• 1 tablespoon roasted peanuts
• Spring onions, sliced for garnish
• Rice for serving

Sauce:

• 1 tablespoon roasted garlic rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup date sugar
• 1-1/2 teaspoons sriracha
• 2 tablespoons water
• 1/2 tablespoon cornstarch

Drain water from the tofu and place it in a kitchen towel. I leave the towel folded and just add it to the middle. Then place something heavy (I use the lid to my Dutch oven) on top to help press out the water. Let sit for about 15-20 minutes. Then cute into 1 inch pieces. Preheat the convection oven to 400F. Place tofu on parchment paper on a tray used for air-frying. I have a copper pan with a wire rack that sits on top.

While the oven is preheating make the sauce.  Set aside.

In a large skillet add the onions and garlic with a tablespoon of water. Saute until tender, adding more water as needed.

Add the peppercorns, chili and bell peppers. 

Remove tofu from oven and set aside.

Once the bell peppers are cooked, add the tofu. 

Add the sauce and simmer over medium heat while stirring occasionally. Once the sauce is thick add the peanuts.

Serve over rice. Garnish with scallions and more peanuts if desired.

Enjoy!!!

Asian Noodles and Vegetables

This recipe is a great way to clean out the frig. You can substitute any of the veggies I used for whatever you have on hand. My brother and sister-in-law sent me a box of black bean spaghetti and I decided to use it with this dish. The spaghetti had a real good flavor and the texture was like regular wheat spaghetti. This comes together fairly quickly. Most of your time is spent slicing, chopping and preparing those veggies.

• 8 ounces spaghetti (I had black bean spaghetti)
• Better Than Bouillon Garlic Base
• 1 1/4 cup water
• 1 tablespoon reduced-sodium soy sauce
  
• 1 tablespoon fresh gingerroot, grated
• 1 carrot, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, cut into thin strips
• 1/2 pound fresh mushrooms, sliced
• 3 leaves baby bok choy, sliced
• 1/2 bunch green onions, cut into 1-inch pieces
• 1 cup snow peas
• 1 8-ounce can sliced water chestnuts, drained
• 2 tablespoons cornstarch 

Put a pot of water on to cook your pasta according the package directions. Once they are done, drain and set aside. Mix the appropriate amount of Garlic Base with your water. Add 1/2 cup of the mixture to a large skillet. Add the soy sauce and ginger; heat til boiling. Stir in carrot and celery. Cook about 3 minutes.

Add the remaining vegetables and cook, stirring occasionally, about 7-8 minutes.

Add the cornstarch to the remaining garlic base/water and stir well. Add this to the vegetables and cook until thickened. Stir frequently. 

Plate some pasta.

Pour vegetable mix over your pasta. You can garnish with cilantro or fresh scallions.

Enjoy!!!!

Roasted Brussel's Sprouts (WFPBNO)

These delicious roasted Brussel's Sprouts can be ready in about 40 minutes. These were delicious and may become a fall holiday side favorite. So much flavor in these; I think they would be good on a salad as well.

• 1/2 12-ouonce bag of brussels's sprouts
• 1/4 teaspoon Better Than Bouillon - Roasted Garlic 
• 3 tablespoons water
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon Sriracha
• 2 teaspoons low-sodium soy sauce

Preheat oven to 400F. Trim off the end of each brussels sprouts and cut in half. Add to a medium bowl.

Add the rest of the ingredients to the bowl and toss.

Line a baking pan with parchment paper. Lay the sprouts cut-side down. Bake for 20 minutes. Reserve the extra liquid in the bowl.

Heat a cast iron skillet over medium heat. Add the sprouts to the skillet 

Let cook for 1-2 minutes Then add the liquid from the bowl.

Toss to coat in the liquid and cook for 5-10 minutes. You want a nice char on the outside. But don't burn them.

Serve as a side dish or a snack. I think tossing them into a salad would also be delicious.

Enjoy!!!!

Enchilada Stuffed Portobello's

These were delicious and quick. I chose to serve these over Zatarain's yellow rice, which has a higher sodium count than I normally use. But it was delicious and quick AND I made it without oil. If you enjoy mushrooms you need to make these. 

• 2 Portobello mushrooms
• 3/4 cup frozen corn
• 3/4 cup black beans, drained and rinsed
• 1/2 - 1 cup enchilada sauce
• 1 tablespoon flour
• 1/2 cup mozzarella shreds

Preheat oven (I used my toaster oven) to 400F. I am serving these mushrooms over yellow rice. Start the rice using the instructions on the box. Use a small spoon and scoop the gills out of the mushrooms. In the pic the mushroom on the left still has it's gills.

Mix enchilada sauce with flour and set aside. Spoon half the corn into each mushroom.

Top with the black beans. Pour enchilada sauce over the top.

Top the mushrooms with some mozzarella. Place in oven for 10 minutes.

Remove from oven and set aside.

Plate some rice.

Top with the mushroom and serve with any leftover enchilada sauce.

Enjoy!!!