Tag Archives: tofu

More CSA stuff, with a recipe!


Salad from CSA veggies

CSA Meals –

For lunch, I made a salad. Because I don’t really like lettuce, and only marginally like mixed greens or herbs, I have a theory that each salad should have vegetables, fruit, nuts, oil and cheese. And sometimes random crunchy bits.

This one used the Groundwork Organics’ mixed greens and carrots and our former CSA’s cucumber and apple. I also used shallots, Oregon walnuts from Cherryl’s Orchards, Rogue Creamery’s Crater Lake Blue cheese (mmmmmm) that I had picked up at the farmers’ market. The salad was yummy.

Cheese bread
Cheddar Cheese Bread

For dinner, I soaked some mixed dried beans from our former CSA to make a chili. The only ingredient I used from Groundwork was some onion to start it. No pictures of it, it was a pretty standard veggie chili. I did take a picture of the cheddar cheese bread I made for dunking in the chili, but it didn’t have any CSA items in it either, I just liked how it turned out.

Broccoli Tofu Cashew
Broccoli Tofu Cashew

Last night, I made broccoli cashew tofu over brown rice. It’s a slightly tedious recipe, but it turns out really nicely. You slice your tofu into three bars lengthwise, then thinly slice each of those into slices for frying. I press them between paper towels in the fridge while I’m starting the brown rice and doing the prep work.

Prep work is mincing about 2 tablespoons of fresh ginger, julienning carrots until I get bored (maybe 3-4 carrots, if they are a good size), cutting broccoli into small florets, and peeling the brocolli stem so I can slice it into small coins. O! And boiling 1/2 cup of water to create a veggie broth (I just use boullion for this recipe) to which I add 1/4 cup of soy sauce.

Next, pull the tofu off the paper towels, and marinade them in soy sauce.

Start toasted sesame oil heating in the wok (pretty hot, almost smoking), and fry the tofu in batches until each side is golden. Add more toasted sesame oil if needed as you fry the tofu. Pull ’em all out of the work and set aside.

Toast about a 1/2 cup of cashews. Can be done in the oven, I put them in a small pan on the stove so I can keep an eye on them and shake them until they start getting nice brown bits. Remove from heat. I do this while stir frying the veggies.

Heat canola oil or veggie oil in the work, and toss in the carrots with generous shakes of red pepper flakes and the ginger. Saute for a few minutes (you want the carrots to stay pretty crisp) and toss the broccoli into the work. Stir fry that for about a minute (broccoli starts turning a nice green color).

Whisk about a teaspoon of cornstarch into the veggie broth mixture, and pour it on top. Stir everything for a minute or two longer (most of the broth should be gone – if not, turn it up to high for a few seconds). Toss the tofu back in and stir it all up.

Serve stirfried veggies over brown rice with chopped up toasted cashew bits tossed on top.

MMMMMM.

Guess I should type all that up into a reasonable recipe since I’ve gone this far, huh?

Broccoli Cashew Tofu

Ingredients:

  • 1 block extra-firm tofu
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons red pepper flake (or to taste)
  • 3-4 good sized carrots, julienned
  • 2-3 heads of broccoli, cut into bite-sized florets, and stems peeled and chopped into coins
  • 1/2 cup veggie broth
  • soy sauce, I recommend Tamari, 1/4 cup for broth, 1/2 cup for marinade
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons canola or veggie oil
  • 1 teaspoon cornstarch
  • 1/2 cashews
  • cooked brown rice

Directions:

  1. Slice tofu into three bars lengthwise, then thinly slice each of those into slices for frying. Press them between paper towels in the fridge for at least 20 minutes.
  2. Start cooking brown rice according to directions.
  3. Mix veggie broth with 1/4 cup of soy sauce, set aside.
  4. Heat toasted sesame oil in wok until nearly smoking.
  5. Fry tofu in batches, flipping so that each side is golden. Remove from wok after each batch, set aside.
  6. Toast cashews in a small pan on low heat, shaking frequently.
  7. Heat veggie oil in wok, stir fry carrots with ginger and red pepper flake until cooked but still crisp.
  8. Add broccoli, stir fry for about a minute.
  9. Whisk cornstarch into veggie broth, pour into wok.
  10. Stir for a minute or two longer. Most of the broth should be absorbed, if not, turn the heat under the wok higher for a few seconds.
  11. Chop cashews.
  12. Add tofu back into work, stir.
  13. Serve stir fry over brown rice, with toasted cashew bits on top.

CSA ingredients used in salad and stir fry: mixed greens, carrots, broccoli.

We are making pretty good progress on the box this week. I’m going to have to hold back more at the farmers’ market – I have too many veggies from there that I’m ignoring!