TruePlayerFlavor TruePlayerStyle presents recipes and resources to kill it in the kitchen

5Feb/12Off

Ginger Stir-Fried Tofu with Kale and Carrots

We adapted this recipe from a recommendation in the NY Times, and one important point is that kale is a great choice for stir-fry because it retains its texture.

1 Bunch (about 10 oz) kale stemmed and washed
1 14 Oz package of firm tofu, sliced about 1/4 thick in the shape of dominos
1 Tbsp soy sauce
1 Tbsp of rice wine vinegar
1/4 of chicken or vegetable stock
1 Tsp of corn starch
1/4 Tsp salt
1/2 Tsp ground pepper (white if you have it)
1/4 Tsp of sugar
1 Tbsp sesame oil (canola and peanut oil work as well)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
1/4 Cup of carrots cut into 2 inch julienned
1 Tsp of House of Tsang Szechuan Stir Fry Sauce

Bring a medium sauce pan to a boil (lightly salted). Add the kale and blanch one minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and set up in a bowl near your wok.

Lay the slices of tofu flat on a paper towel and cover with another layer of paper towel.

In a small bowl combine the soy sauce, stir fry sauce, rice wine vinegar, stock and corn starch. Combine the salt, pepper and sugar in another small bowl. Have both bowls in arms reach of the wok.

Heat a 14-inch wok or a 12-inch steel skillet over high heat until a drop of water evaporates immediately when added. Swirl in the oil at this point, coating the lower sides of the pan and swirling the pan to coat the bottom then add the tofu. Stir-fry for one to two minutes and/or until they begin to brown. Add the garlic and ginger and stir fry for no more than 10-15 seconds. Add the carrots and stir-fry for 1 minute. Then add the kale, salt pepper and sugar and then toss together. Add the soy sauce mixture and stir-fry for another 1-2 minutes.

Remove from heat, and serve with noodles or rice. For this meal we went with a basic brown rice.

Another note from the original recipe is that blanched kale can keep in the refrigerator for up to 4 days.

11Feb/100

Vegetable Samosas

These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.

3-4 Potatoes (peeled, boiled & mashed)
1 Cup green peas (boiled)
1-2 Jalapenos (finely chopped)
1/2 Tsp ginger (crushed)
1/4 Tbsp coriander
1/4 Tsp cumin
1/4 Tsp paprika
1/2 Tsp garam masala
1/4 Tsp salt to taste
1/4 Tsp chili powder
1 Tbsp unsalted butter
1 Package of 2 sheets frozen puffed pastry

Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.

Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.

Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.

   
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