Tag: vegetarian recipes

Meat-Free Fridays: Tofu Fries

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Got another vegan recipe today (who even am I?). Again, no life story, just food. Oh, just be sure to note that this is basically just your protein component, so you may have to come up with a way to make it a meal – or it could just be a snack! Ok, tofu fries, here we go!

Materials:

  • Wide, shallow dish
  • Frying pan
  • Paper towel

Ingredients:

  • 1 block of medium firm tofu (you could go firm or extra firm for easier handling but I like the softness a medium-firm lends to this recipe… makes it feel “fluffy”)
  • ¼ c all purpose flour
  • ½ c potato starch (look, you could probably substitute with corn starch, but I find potato starch tends to add a better crisp factor, which really plays into that whole crunchy on the outside fluffy on the inside perfect fries deal)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder (more at your discretion – I usually use a lot more)
  • ½ tsp onion powder
  • salt and pepper to taste
  • vegetable oil (or other flavourless oil)

Method:

  1. In a wide, shallow dish, mix together the flour, potato starch, paprika, onion powder, garlic powder, salt and pepper. I like to use a baking dish with a lid so I can just shake the mixture together.
  2. Cut tofu block into fries shapes. I usually cut squares from the block and then cut each square into 5 strips.
  3. Toss tofu strips in spice mix until well-coated.
  4. Pour a layer of oil to fill the bottom of your frying pan over a medium heat.
  5. Once oil is hot, add a layer of tofu strips to the pan and cook each side 3-4 minutes or until a light shade of golden brown. Tofu fries should be crispy on the outside and soft on the inside (if you use medium firm tofu – softness depends on tofu firmness).
  6. Lay on a paper towel to absorb excess oil, then serve.

Have you tried this recipe? Did you and your family like it? What did you serve it with? What changes would you make? Please let me know in the comments!

Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!

Meat-free Friday recipe: instant noodle satay

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This title is a bit misleading, but also not. It’s a quick dinner using cheat ingredients (hold onto your pants, instant noodles aren’t the only timer-savers in this dish), but is still super tasty!

Serves: 4
Time: 30 minutes

Materials:

  • Paper towels
  • Pot (for noodles)
  • Small bowl
  • Whisk
  • Large frying pan or wok

Ingredients:

  • 1 block (~350g) firm tofu, frozen and thawed, then patted dry with paper towels and cut into bite-sized cubes
  • 2 tbsp + 1 tbsp peanut oil
  • 3-4 packs instant noodles
  • ⅔ cup peanut butter (smooth works best but crunchy is ok too. I prefer all natural peanut butter.)
  • ⅔ cup rice wine vinegar
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp garlic powder (I like to use more, but we are a family of garlic fiends)
  • 1 tsp lime juice
  • 1 tsp grated ginger
  • Chilli flakes (optional)
  • Water
  • 1 small onion, diced
  • 1 cup small broccoli florets (can use frozen, but increase the cook time by a minute or two)
  • ½ red pepper, cut into thin strips

Method

  1. In a frying pan or wok on medium-high heat, add 1 tbsp peanut oil and half the tofu. Heat a large non-stick pan over medium-high heat. Turn the cubes every now and then, until they are crispy and golden-brown, about 6-7 minutes. Repeat for the remaining peanut oil and tofu. Obce batch is done, allow to sit on a paper towel to absorb some of the oil.
  2. While the tofu is cooking, open packet noodles and discard seasoning. Prepare instant noodles in pot as per packet instructions (minus the seasoning, obviously), then strain.
  3. In a small bowl whisk together peanut butter, rice wine vinegar, sweet chilli sauce, soy sauce, sesame oil, garlic powder, lime juice, and ginger, as well as your preferred amount of additional chilli flakes (optional). Gently whisk in water in very small quantities until the sauce reaches your desired consistency. If it is too thin, add more peanut butter, in small quantities.
  4. Into your frying pan or wok, add remaining peanut oil and onions. Cook until translucent.
  5. Add broccoli and cover for about 3-4 minutes.
  6. Add peppers, strained noodles, and sauce, stir and cover another 2-3 minutes.
  7. Enjoy!

Did this dish work for you? I’d love to know what you and your family thought, and of course, any changes you might have made. Still refining this recipe over ten years later!

Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!