Browsing Tag

Sambal Oelek

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Lemongrass Tofu

January 9, 2020

Lemongrass Tofu

Our lemongrass plant is now growing beautifully after we transplanted it to a sunnier corner of the garden.  Now that it is flourishing, I pondered over what to make next with our fresh lemongrass.  This grass-like herb has stalks that when cut, have mild and citrusy notes that add a delightful flavor to any dish you use it in.  Tofu immediately came to mind.

Lemongrass

Finely Chopped Lemongrass

Use only the tender white portion of the lemongrass stalks.  I usually peel away a few of the outer layers as they can be quite fibrous.  The fragrance of cut lemongrass is exquisite.

Super Firm Tofu

I find that super firm tofu works best as the cooked pieces hold their shape very nicely.  Also you save time not having to press the water out because of its firmness.

Sliced Tofu

Lemongrass Marinade

The few ingredients called for in the marinade make this an easy and quick meal you can prepare on the fly.  Leftovers make for a tasty lunch to take to work.

Tofu in Lemongrass Marinade

Lemongrass Tofu

The glorious  color of the fried tofu comes from a smidgen of turmeric.  A little goes a long way with this ground spice.

Lemongrass Tofu with Inari Sushi & Spinach

Lemongrass Tofu Spring Rolls

Lemongrass tofu is the perfect protein for a vegetarian spring roll.  Stuff the roll with crispy cucumbers, carrots, rice noodles and lots of mint.

Lemongrass Tofu with Spaghetti Squash & Salad

Lemongrass Tofu
 
Adapted from Epicurious.com
Author:
Serves: 8
Ingredients
  • 3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon less sodium soy sauce (Kikkoman recommended)
  • 1½ teaspoons sambal oelek (Huy Fong recommended)
  • ¾ teaspoon ground turmeric
  • 1 tablespoon granulated sugar
  • 16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs
Preparation
  1. Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
  2. Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
  3. Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.

 

 

Dinner, Japanese, Lactose Free, Pork, Recipes

Spicy-Sweet Sambal Pork Noodles

May 8, 2019

Spicy-Sweet Sambal Pork with Udon Noodles

Leave it to Chris Morocco, Senior Editor of Bon Appetit magazine to come up with this terrific pork and noodle dish.  The flavors of both sweet and spicy along with the crispy bits of pork and chewy noodles can’t be beat.  I made this with fresh ramen noodles and udon noodles. They are both delicious, but if I had to choose one or the other, it would be the udon noodles because they are a bit thicker, springy, and toothsome (ramen noodles are my favorite for soup based bowls).  Luckily, we have some pretty decent fresh noodles available at the markets.

Sun Noodle Fresh Udon

Sun Noodle is one of the largest producers of specialty Asian style noodles.  They make over 300 different types of fresh noodles for markets and restaurants.  Both the ramen and udon are made by Sun Noodle and sold at our local Island Grocery store.

Rice Vinegar, Sambal Oelek, Ginger, Garlic, Basie

A few of the seasoning ingredients are shown above.  There’s also a bit of tomato paste, soy sauce and sugar that gets mixed in with the pork.

Spicy-Sweet Sambal Pork with Ramen Noodles

Don’t skip the basil.  It is an essential topping that brings the dish together just before serving it.

Sun Noodle Fresh Ramen

Cooking Pork with Seasonings

A portion of the pork is first cooked until the edges are crisp.  The rest of the pork and seasonings are added to the pan along with water.  Everything simmers until the sauce is thickened and the flavors have melded.

Simmering Pork

If you happen to have any leftovers (rarely the case) pack it up and take it to work for lunch.

Spicy-Sweet Sambal Pork Noodles

Spicy-Sweet Sambal Pork Noodles
 
Adapted from Bon Appetit Magazine
Author:
Serves: 2-4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground pork, divided
  • 1-inch piece of fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 2 sprigs fresh basil
  • 2 tablespoons Sambal Oelek ground chili paste
  • ⅛ cup soy sauce
  • ⅛ cup unseasoned rice vinegar
  • ¾ pounds fresh udon or ramen noodles
  • 1 tablespoon butter (optional)
  • kosher salt to taste
Preparation
  1. Heat oil in a large wide heavy pot (Le Creuset works great) over medium to medium-high heat. Add half of the pork, breaking apart into 3 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook until pork is nicely browned on both sides, about 3-4 minutes longer.
  2. Add ginger, garlic, sugar, and remaining pork to the pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes, adjusting heat as necessary. Add tomato paste and 1 basil sprig. Cook, stirring occasionally until tomato paste darkens, about 2 minutes. Add chili sauce, soy sauce, vinegar, and 1 cup of water. Bring to a simmer and reduce heat too low. Cook uncovered, stirring occasionally , until sauce is slightly thickened and flavors have melded, about 30 minutes.
  3. Cook noodles per the instructions, in a large pot of boiling salted water (short of al dente). Add noodles to the pot with sauce along with the butter. Add a splash of pasta cooking water if sauce seems too thick. Simmer, tossing occasionally until the sauce begins to cling to the noodles, about 1 minute. Remove basil sprig.
  4. Divide noodles among plates or bowls and top with torn basil.

 

Follow

Get every new post delivered to your Inbox

Join other followers: