Food Galley Gab

5 Minute Tofu & Broccoli

5 Minute Tofu & Broccoli is exactly what I need in my life right now!  I have been lagging in posting on my blog because I am preparing for 3 concerts in less than two weeks, in addition to preparing to move after 5 crazy and awesome years in Beijing! There are barely enough minutes in the day to keep up with my main priorities!  Finding nannies, apartments/houses, buying a car, sorting through insurance (after 5 years of having none), cell phone plans, and the fact that we don’t own so much as a fork anymore!  Coming abroad to China, you are given amazing housing that is fully furnished.  I had shed my entire life of belongings when I left the US.  It’s more than exciting to be purchasing, planning, and preparing for the future, but dang!  It’s busy to the extreme!  I am, however, EXTREMELY excited even though this is quite bittersweet.  There have been tears shed for the smallest of things because I know I’ll never be doing them, or doing them this way, again.  

5 Minute Tofu & Broccoli was not meant to be a blog post.  I literally had zero time, looked in my fridge (or scrounged around more accurately), threw stuff in a pan, created as I went, and voila.  Done in 5 minutes!  I was so stinkin’ pleased with myself and the bowl of food looked quite “pretty” that I decided to snap a few shots.  This is why you will not see the process making in this post.  I had no intention of posting or picture taking until it was all done!  To add to this, my amazing friend, Lindsay, had just showed me how to use the basics of Lightroom.  Once upon a time, I had attempted to teach myself Photoshop.  Once and only once.  Honestly, I got so incredibly frustrated by this program that I refused to try it again and almost cried. This seriously happened.  In the future, when I actually have back that little thing we like to call “time,” I fully plan on revisiting the horror with a clearer and more driven head, however, until then, if not always, Lightroom is far more intuitive and most definitely did not bring me to the verge of tears. If you are a Beijinger, and even if you’re not, check out my friend’s amazing blog!  She offers fabulous packages for family shots etc around Beijing.  My best Beijing friend, Alana, who you’ve all heard about just got some great pics from her.  I threw this 5 Minute Tofu & Broccoli picture into Lightroom so Lindsay could show me some basics. Fabulous program! Unfortunately, had to throw it in Photoshop to do one small thing that Lightroom does not do and it saved like this… blurry and discolored!  Didn’t even remotely attempt to fix it, as I was not going down that rabbit hole again!  Like I said, for future days with more time and perhaps a glass (at least) of wine.

Tofu, broccoli, tumeric, onion, garlic, Braggs Amino Acids (or soy sauce!), ginger powder, red pepper flakes, s & p, topped with some Goddess dressing, and done.  Like I said, 5 minutes to awesomeness doused in a bowl of health. Simple living for stressful times does not have to mean abandoning your health & tummy happiness.  Eat merry & be happy!

5 Minute Tofu & Broccoli

 

 

 

 

 

 

 

 

 

5 Minute Tofu & Broccoli
Yields 2
Loaded with flavor, protein, iron, and vitamins, this dish is not only healthy but extremely quick.
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 brick firm or extra firm tofu - Very well drained! - Sliced into squares
  2. 1 small head of broccoli - florets
  3. 1/4 cup diced onion (optional)
  4. garlic powder to taste (if you have more time or have pre-minced, throw in 2-3 cloves real garlic)
  5. tumeric - pinch or two
  6. red pepper flakes - to taste
  7. Braggs Amino Acids OR soy sauce - at least 3 Tbl
  8. s & p to taste (if using soy sauce, limit your salt or do not add)
  9. Goddess dressing - to taste
  10. Sesame oil (or whatever you've got!) for pan
Instructions
  1. Heat oil in pan
  2. Add onions - cook for 1 minute
  3. Turn heat up (fairly high)
  4. Add pressed tofu, garlic, ginger, pepper flakes, tumeric, and s & p -press down on tofu. Flip after 2-3 minutes.
  5. Throw in the broccoli and Braggs or soy for the last minute. Toss well
  6. Remove from heat, let cool for a minute or two, and top with Goddess dressing
  7. Feel free to add anything you'd like or remove anything from this dish. It's delicious but you can also use this as a guideline to healthy & quick cooking dishes that would be similar. Use what's in your fridge!
Notes
  1. White wine pairing - Gewurztraminer
  2. Red wine pairing - Sangiovese
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Best Veggie Inspired Pho Ever!

As promised, here is my follow-up recipe that is in the picture below with the Sesame Noodles.  Also, I’d like to mention that I am desperately trying to get all of my ancient photos into my recipes so that I can solely move forward with proper food photography.  If you’ve read my “About Me” you’d know that in order to get this blog up and running I needed to use crappy iPhone and other crappy photos from well before I’d ever owned an amazing camera and had thoughts of food blogging or food photography. Bear with me! Soon enough I’ll be able to only post my newest and ‘best-est’ photos for you.  Until then, you’re stuck with this.

Onwards, this dish was served in addition to my Sesame Soba Soy Scallion Noodles for hubbies bday.  I had absolutely no idea how this was going to turn out but thankfully, it was amazing!  Full of flavor, pretty, and instantly popular.  After a few bday beers let’s just say we were indeed slurping it up, however, not slurping gracefully.  It reminded me of my teenage years when my mother told me to never order pasta on a date.  Not because one should never do that, but because I, specifically, should never do that.  Thanks for the advice, mom!  I think you just may have been right.  With that in mind, slurp sloppily and enjoy!

Best Veggie Inspired Pho Ever!
Yields 2
An amazingly flavorful, delicious, and pretty vegetarian Pho dish. A fun dinner to serve for friends or when you're simply looking to change it up!
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 8 oz rice noodles - cooked
  2. 1/2 C shitake mushrooms - loosely diced
  3. 1 small head of broccoli - loosely chopped
  4. 1/4 edamame beans - (optional)
  5. Large handful of cilantro
  6. Large handful of basil - chopped very loosely
  7. 1/4 C soy sauce or Braggs Amino Acids
  8. 4 C vegetable broth
  9. 1 onion - diced
  10. 2 Tbl sesame oil
  11. 2 red chilis - seeded
  12. 2 pieces or 1/4 inch piece of ginger - chopped
  13. 1 lime - juiced
  14. 3-4 cloves of garlic - minced
  15. 3 stalks lemongrass - diced
  16. 4 scallions - diced
  17. 1/2 C bean sprouts
  18. 1 Tbl peppercorns
  19. 1 Tbl toasted black sesame seeds
For the broth
  1. Add 3-4 cups water, vegetable broth, soy sauce, sesame oil, onion, chilis, ginger, garlic, lime juice, lemon grass, peppercorns into a pot. Bring to boil for 15 minutes and then simmer for 15-20 minutes more.
  2. Stain the broth when done to remove everything but the actual broth itself.
  3. Add noodles, broccoli, mushrooms, bean sprouts, basil, and edamame. Stir.
  4. Separate into individual bowls and smother in cilantro, scallions, and sesame seeds.
  5. Done!
Notes
  1. Serves 2 large bowls or 4 average sized bowls.
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Sesame Soba Soy Scallion Noodles

Try saying that one five times in a row!  Unlike the challenging title, this dish is so easy to make and absolutely scrumptious! It was amazing how long I had been living in China before I started to get my feet wet with basic Chinese or other Asian dishes.  I had been tooling around with udon noodles and this incredible and common chili sauce here but that was about it. This noodle dish is refreshing, simple, and most likely something a bit different than your day-to-day noodle nom-noms. Usually, noodle for me equals Italian food.  However, both this dish and the recipe that will be posted afterwards are indeed Asian inspired.  I made them both last year when I decided to spoil the crap out of my husband for his entire birthday weekend.  I literally cooked him crazy awesome and sometimes crazy involved meals for breakfast, lunch, and dinner 3 days in a row.  I know, I know, how insane or insanely nice of me, right?  Well, selfishly, as this is my hobby, it was a fantastic opportunity for me to concoct some creations I’d had brewing in my brain for some time.  I loved every second of it!  Enjoy!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

 

 

 

 

Sesame Soba Soy Scallion Noodles
Yields 4
A refreshing, easy, and delicious Sesame & Soy Soba Noodle dish that will impress a guest yet leave you with little work. A great introduction to Asian noodle dishes.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Soba noodles (9 oz)
  2. 1-2 Tbl sesame seeds
  3. 1/2 cup mushrooms (I prefer Shitake) - halved
  4. 1 small cucumber - juilienned
  5. Lime wedges
For Soy & Scallion Sauce
  1. 2 cups scallions - diced
  2. 1-2 cloves garlic - minced
  3. Handful of cilantro - chopped
  4. 2 Tbl fresh ginger - minced
  5. 1 Tsp pickled chili with garlic sauce (optional)
  6. 3-4 Tbl sesame oil
  7. 1 1/2 - 2 tsp chili oil (optional but highly recommended)
  8. 2 Tbl honey or agave nectar
  9. 4-6 Tbl soy sauce or Braggs Amino Acids
  10. 2 Tbl rice wine vinegar
Instructions
  1. Mix sesame & soy sauce in bowl
  2. Cook noodles
  3. Mix sauce, sesame seeds, cucumbers, mushrooms, and noodles in bowl - mix well
  4. Serve cold and garnish top with sesame seeds and a sprinkle of green onion. Put 1-2 lime wedges in each bowl to be squeezed on top.
Notes
  1. Add peanut sauce to make this a sesame/peanut noodle dish! Just remove the chili option.
  2. This serves between 2-4 people.
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Hummus & Veggie “Sushi” Rolls

Hummus & Veg "Sushi" Rolls
Vegan nori sushi rolls with hummus, avocado, and veggies. An amazingly simple, healthy, and delicious snack or meal.
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Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Ingredients
  1. 4 nori seaweed wraps
  2. 1 avocado
  3. 1/2 C hummus
  4. 1/2 a carrot julienned
  5. 1/2 a cucumber julienned
  6. 1/4 red pepper julienned
  7. 1/4 yellow pepper julienned
  8. 1 stalk green onion julienned
  9. 2 Tbl cilantro
Instructions
  1. Smear hummus on all 4 wraps
  2. Either smash or use slices of avocado on top of the hummus
  3. Layer your veggies, green onion, and cilantro and roll them up
  4. Cut each roll into 6 or 7 pieces
Adapted from pancakeninja
Adapted from pancakeninja
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Asian Inspired Black Rice Bowl with Sesame and Orange Marinated Tofu

Asian Inspired Black Rice Bowl with Sesame & Orange Tofu
An absolutely delicious and beautiful vegan tofu black rice bowl with a sesame and orange marinade.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2 1/2 C dried black rice
  2. 2 slices of lime
  3. 4 heads of bok choy
  4. 1 small carrot sliced thin
  5. 4 shitake mushrooms
  6. 4 Tbl cilantro
  7. 2 slices of orange
  8. 1/2 cup edamame de-shelled
  9. 1 pomegranate- remove seeds to use for dish
  10. 1/2 pckg extra firm tofu
For the marinade
  1. 2 oranges diced
  2. 1 lime-squeezed
  3. 2 cloves garlic
  4. 1 1/2 Tbl sesame paste or tahini
  5. 1/2 C soy sauce
  6. 2 Tbl cilantro
  7. 1 stalk green onion- diced loosely
  8. 1/4 c water
Instructions
  1. Put all the ingredients of marinade in a blender and blend until smooth
  2. Cook tofu slices and put in marinade. Sit and refrigerate for approx 2 hours.
  3. Cook rice and then add marinade to rice when cooked (to taste)
  4. Steam edamame and bok choy
  5. Cook shitakes and edamame in marinade (to taste) and the add to rice
  6. Add carrot slices to side of bowl
  7. Garnish with cilantro, sliced orange & lime (one per bowl), and pomegranate seeds
Notes
  1. You don't have to let the tofu sit in marinade if you don't have time. Also, I often use Dr. Braggs Liquid Amino instead of soy sauce.
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