Smoked Tofu

I tried my hand at smoked tofu once before, but the results weren't as good as I would have liked. This time I changed the method to allow for a longer smoking time and a better flavour.

INGREDIENTS

- 1 pkg firm tofu, cut into 8 slices
- 3 tbsp HP or A1 steak sauce
- 2 tbsp light soy sauce
- 3 tbsp maple syrup
- few drops sesame oil
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tbsp water

- 4 cups (or so) smoking wood chips

METHOD

1. Soak wood chips in water for 30 mins. While chips are smoking, mix ingredients together and marinate tofu.

2. Drain wood chips and wrap in a rectangular foil package. Poke a bunch of holes in the top with a knife. Go crazy--you want that smoke to get out of the package. Remove the grill from one half of the BBQ and place foil package on the coals. Replace grill and light BBQ on the side with the foil package and heat on high until package begins to smoke. Reduce heat to med-lo.

3. Place tofu on the unlit side of the BBQ as far from the heat as possible. Close lid and cook/smoke for about 40 mins, turning the tofu once halfway through. Tofu should be a nice golden brown when done.

4. Serve with a nice BBQ sauce.

Whole Wheat Bread in the Works

I am trying to make a lighter whole wheat bread that the kids can take on their lunches (and one that is easy to make). Here is the thing with little kids: whole grains can fill their stomachs before they get adequate nutrition. In other words, dense breads can fill them up before they can eat the rest of their lunch. I want them to have a whole grain bread, but one with a lighter texture. This was a pretty good loaf, but not perfect. Stay posted.

Happy 5th Birthday, Son #2

Just a short post tonight showcasing the vegan fare from Son #2's 5th birthday. He requested a Buzz Lightyear cake, and I obliged. Not my finest work, but not too bad. We also had vegan slyders, which were a hit with all the guests, vegan and otherwise.

Today is also my and Vegan Mom's 10th anniversary, which we no longer celebrate on the actual day because of birthday duties. I will post the food I make as soon as we find some time to have to ourselves . . . .

Quick and Easy Fried Noodles and Tofu

I always feel like a culinary failure when I use stuff out of a bottle. But this dish is tasty enough that I don't care.

INGREDIENTS

- boiling water

- 1/2 pkg rice noodles

- 1 pkg tofu, sliced thin

- cornstarch

- oil for frying

- 1 bottle VH Teriyaki sauce

- juice of 1 lime

- 2 tbsp brown sugar

- 1 tbsp chili garlic sauce

- cilantro for garnish

METHOD

1. Place noodles in a large bowl. Cover with boiling water. Stir regularly to keep noodles from sticking together and set aside for at least 20 mins.

2. Toss tofu in cornstarch and fry in batches in oil over med-hi heat until deep golden brown. Drain and set aside.

3. Drain noodles and rinse in cold water.

4. Heat 2 tbsp of oil in a wok over med-hi heat. Add noodles and stir fry for about 2 mins, until noodles begins to get translucent and a bit "gummy." Add in sauce, lime, sugar, and chili garlic sauce. Bring to bubbling and reduce heat. Simmer for a few mins, until noodles are cooked. Stir in tofu. Garnish and serve.

Seitan and Mushrooms in Oyster Sauce

Do you know how I keep whining that there isn't an Asian market around here? Well, there still isn't one. Boo. But, I did find a place that has a pretty good selection of Asian food. For those in the area, the Food Basics on Cassells St. and Hwy. 11 has some good stuff. Two things that caught my eye were the green jackfruit (been looking for it ever since I saw these), and vegetarian oyster sauce. Another great find this week: a pack of mixed mushrooms. That led to this dish.

INGREDIENTS
- 1 recipe beef seitan (make sure to fry them, as per the recipe)
- 1 tbsp oil
- 3/4 cup chopped green beans
- 2 cloves garlic, minced
- 1" piece ginger, minced
- 2 cups oyster and shiitake mushrooms, cut into large chunks
- 2 tbsp vegetarian oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp water
- 4 green onions, cut into 2 inch pieces

METHOD
1. Heat oil in a wok over med-hi heat. Add beans and fry for 1 min. Add garlic and ginger and fry for about 30 seconds.
2. Add mushrooms and cook until they begin to soften (about 2 mins). Add seitan to the wok along with the sauces. Mix well and cook for 3-4 mins. The seitan will absorb some liquid (this makes it tender), so add more if it gets too dry.
3. Add green onions and cook for a min or so, until they darken. Serve.