Tuesday, July 5, 2022

Teriyaki Rice with Tofu

I just call this teriyaki rice, forgetting to mention the tofu, when I serve this to my non-tofu loving family members. After the first bite, there are no questions asked about the ingredients, as everyone is too busy enjoying!

Ingredients: 

1-2 cups cooked short grain brown rice
1 cup extra firm tofu, cut into 1/2 inch cubes

1/4 cup water
1 tsp cornstarch
2 Tbs soy sauce
2 Tbs rice vinegar

2 tsp olive oil, divided
1 shallot, cut into small dice
1 clove garlic, minced
1 tsp minced ginger
1/2 cup mushrooms, sliced
1/2 red pepper, deveined and diced
2 carrots, peeled, quartered and cut into 1 inch lengths
1/2 cup peas, fresh or frozen
2 green onions, sliced

1 tsp sesame oil
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds

Directions: 

Mix the water together with the cornstarch and set aside. Combine the soy sauce and vinegar together in a small bowl. Add the tofu cubes to the soy sauce and vinegar mixture. Let the tofu marinate while you prepare the remaining vegetables. Heat just 1 teaspoon of the olive oil in a skillet over medium heat. Drain the tofu, saving the remaining sauce, then add the tofu to the skillet. Cook, turning occasionally until browned on all sides. Remove the tofu from the skillet, setting it aside. Add the second teaspoon of olive oil to the skillet. Add the shallot, garlic, and ginger, stirring until fragrant, about 1 minute. Add the remaining vegetables, along with any remaining soy mixture, and cook until the red peppers soften and the mushrooms begin to give off their liquid, about 3 or 4 more minutes. Return the tofu to the skillet, along with the cornstarch mixture and the sesame oil. Stir over the heat, until everything is hot and the sauce thickens. Divide the rice onto 2 plates, topping each with one half of the tofu mixture. Sprinkle some of the sesame seeds on top and serve. 
Serves 2

Stealthy Cooking Tip: The smaller tofu is cut, the easier it is to mix with the other vegetables. If you enjoy tofu, as I do, cut it into larger pieces, like I did in the photos. If you or others don't enjoy seeing tofu, then cut it smaller and it will simply "disappear" into the other vegetables. Tofu itself doesn't have much of a taste, but it does pick up tastes, so does well with a quick marinade. Enjoy!


Friday, June 10, 2022

Pan Fried John Dory

I had the pleasure of being introduced to a fabulous fish market a couple of weeks ago. Pearson's Port , in the harbor at Newport Beach, southern California, serves up fish caught fresh daily. Most fish are caught locally, by the Pearson's and their friends. However, some fish come from their friends afar - as far away as New Zealand! This John Dory was flown in fresh from New Zealand, and one of the owners helped my daughter and I pick out three pieces perfect for three servings. My daughter cooked this up with one of her favorite ways to serve subtle white fish, and it was just as delicious as it looks. This method also is delicious with tilapia. 

Ingredients: 

1 piece of tender white fish per serving
salt
pepper
1 egg, beaten
1/2 cup panko
1/2 cup Parmesan cheese
1 tsp olive oil
1 tsp butter

Directions: 

Lightly sprinkle each piece of fish with salt and pepper. Beat the egg and place in a low pan, like a pie plate. Mix the panko and cheese together and place in a second plate. Add the olive oil and butter to a nonstick skillet and heat on the stovetop over medium heat. Dip each piece of fish in the beaten egg, then in the panko cheese mixture. Place skin side up in the skillet and cook about 2 minutes. Flip and cook an additional 2 or 3 minutes until the fish flakes easily. 

Serves 3-4


Stealthy Cooking Tip: Buying from your local vendor means getting the freshest ingredients. In addition to fresh John Dory, we also purchased locally caught scallops, and they were soooo delicious! I also like to support local merchants, and love how grateful and helpful they are in return. Most local merchants are willing to share lots of information, and Pearson's Port is no exception. Their website includes some of their family's favorite ways to prepare and serve most of the fish they regularly feature.