Tag Archives: lemon juice

Vegan Bistek Part II

It seems like a really long time ago when I posted about Tofustek! and I actually find it hard to believe that it took me this long to make the recipe using soy curls instead of tofu.

 

Here is the recipe using soy curls:

1 cup soy curls
1/4 c soy sauce
1 tbsp lemon juice or calamansi juice if you’ve got it
2-3 tbsp veggie broth (I used ‘Not Beef’ boullion)
ground black pepper
1 medium onion, sweet vidalia recommended but any onion will do
olive oil

Rehydrate the soy curls as directed on the package, drain, and then add the soy sauce, lemon juice, broth, and black pepper. Mix and set aside to marinate. In the meantime, slice the onion into rings.

Fire up a pan and brown the soy curls in olive oil — do not add the marinade and set it aside, you’ll need it later! When done, put the soy curls in a bowl. Then, put the onions in the pan and cooking to your liking: I like them to be more on the raw side. Add the marinade to the pan and then remove from heat.

Place the onions on top of the soy curls and pour the liquid over everything. Ta da! You’re done!

This goes great with fresh veggies. Try it out! –Melissa

 

Tagged , , , , , , , , , , ,

Polenta Balls

I really wanted just a simple salad for dinner tonight, but I wanted something to accompany it. So I came up with this simple and yummy and versatile recipe using instant polenta.

Polenta Balls

4 tbsp instant polenta
1 tsp garlic powder
1 tsp salt
1 tsp nutritional yeast
1/4 tsp cumin (optional)
1 cup boiling water

First, I combined my dry ingredients in a bowl while the water heated up.

I added the boiling water and mixed it all together until it thickened and was the consistency of polenta.

I shaped the polenta into little balls, placed them on a baking sheet, sprinkled some salt on them, and baked them in the toaster oven for 15 minutes at 325 degrees. While they were toasting, I made my salad.

My salad should have been prettier, but my avocados were gross, I forgot ‘cheese,’ and I forgot to get some olives. It was still good, though: a nice mix of butter lettuce, tomatoes and green onion tossed together with some olive oil, lemon, salt, and pepper.

The polenta balls turned out exactly how I had hoped: crispy on the outside and soft on the inside. I’m excited to try making more with different spices.

Yay! Polenta Balls! –Melissa

Tagged , , , , , , , , , ,

A Little Soy on Soy Action

I have made a soy sauce/tofu dish before, the delicious Tofustek! which is a veganized version of a Filipino comfort food. I considered making Tofustek! tonight but wanted something a little more interesting. I contemplated how I could season the tofu differently and came up with something surprisingly sexy. And by ‘sexy,’ I mean ‘pretty damn tasty.’

Melissa’s Sesame Tofu

1 block extra firm tofu, sliced into thin ‘steaks’
2 tablespoons soy sauce or your preferred alternative
1 tsp lemon juice
1/2 tsp fresh ginger, minced
red pepper flakes (optional)
sesame seeds
green onion, chopped

First, I sliced the tofu and set the slices up to dry. While they were drying, I took my empty and rinsed out tofu container, threw in the soy sauce, ginger, lemon juice and red pepper flakes, and mixed them all together. I fired up a frying pan and started heating some safflower oil, just enough to coat the pan. While it was warming up, I sprinkled some sesame seeds onto a plate. I dipped my tofu steaks in the sauce and then dipped them in the sesame seed plate. I only wanted a light sprinkling of sesame seeds, but you can crust it on there if you want (you may then also want to dip your tofu in some flour so the sesame seeds stick better).

As I finished coating each steak, I placed them in the pan. I fried the steaks for awhile — I wanted the tofu to have a sturdy texture. I flipped them every few minutes. When they looked nearly done, I tossed some green onion into the pan and flipped the tofu a couple more times.

I took some leftover rice and fried it up in the pan. It soaked up whatever sauce was still lingering. I still had some sauce and ginger bits left so I threw that in the rice along with some more green onion. I had a side of raw carrots which really complimented the dish. My dessert of fresh papaya made this a dinner to remember.

So easy. So few ingredients. Very flavorful and filling.

Stay sexy, friends! –Melissa

Tagged , , , , , , , , , , , , ,
%d bloggers like this: