I finely chopped an onion and sauteed it in canola oil on medium-low heat. When it was translucent and had a tiny bit of colour I added the crumbled up tofu.
I put some tumeric and japanese soy in a small bowl and whisked it together. I added it to the pan and let it cook until it was absorbed. I added a twist of lime too.
It worked well together with a bowl of rice with various toppings. Vegan except for the kewpie mayo I used for garnish Oh, and husband got a tiny bit of leftover chicken on his bowl.
Oooo just got the email for what to expect in our first CSA box next week and I’m excited! Looks like we will be getting - bicolor sweetcorn, yellow and green beans, new red potatoes, orange carrots, fennel, cucumbers, red dutch kale, Itialian eggplants, shishito peppers, red cabbage, Korean melon, and candy onions. Some new things in there that I’m excited to try (and figure out how to cook with).
I got shishitos in last week’s box! I blistered them in the air fryer and served them with this Soy Butter Corn Ramen . Both were amazing! (Realizing now that I should have shared that vegetarian recipe with a picture days ago… )
Last night I made a Bang Bang Shrimp Salad . I know, it contains meat, but bear with me a sec… First I upgraded the salad components. The recipe makes just a cabbage slaw. Instead I laid down a bed of spring mix, topped with the slaw, then a layer of green onions, purple bell peppers, and Persian cucumbers, then the shrimp and sriracha Mayo sauce. (The spring mix, green onions and purple peppers were all from this week’s box!)
As I was eating it got me thinking that it would be great with Bang Bang Cauliflower, Tofu, or even a meat replacement like Beyond’s Popcorn Chicken. Something fried and crunchy, topped with the Bang Bang sauce.
Can you give a little more info on how you prepared them in the air fryer? We have one but I’ve only reheated frozen foods in it, not cooked anything fresh.
I forgot to get a picture but I made some super quick, delicious, and completely satisfying burritos for lunch. I didn’t really measure but here’s a rough recipe
1/2 red onion diced
1 bell pepper chopped (I used a tequila sweet pepper from the CSA)
corn cut from 2 cobs
1 can black beans rinsed
1/2-1 c roasted tomatillo salsa (or whatever salsa you have)
4 flour tortillas
Sauté onion and pepper in a little olive oil for about 5 min. Add in corn, black beans, and salsa, stir well and cook for another 5 min. Serve in warm tortillas with optional guac and/or hot sauce. So good! We have left over tortillas and got more corn this week so will be making them again.
We’ve been eating light after our vacation. Quinoa, lentils, stir-fried veg, it all becomes gourmet deliciousness with some cilantro or parsley sauce & quickles add on top. I like a sprinkling of toasted nuts or seeds too, nom!
Sorry! I somehow missed this message. I just followed these directions , minus the lemon.
I roast veggies in mine all the time. Just don’t overfill it. Keep some room to be able to shake them. Use a small spritz of oil, and a pinch of salt and pepper, or other seasonings. Sometimes I roast them as a side, other times I roast something to add to something else, like zucchini to add to a batch of farro.
The CSA sent me home with a huge bundle of basil yesterday, so I made a quick Walnut Basil Pesto (Vegan) last night. Perfect as an open faced sandwich with tomato!
Our friend from the county stayed over last night, of course she brought this absolutely enormous basket of veg from her garden. But I’m allergic to eggplant so those are given away to the neighbours.
I offer encouragement by sharing that I try to have meatless days. I’ll do 4 meat and 3 meatless days, and vice versa. It helps to gently loosen the meat addiction. Though I like chicken too, I also like fish and try to eat more of it.
Decades ago I found a recipe somewhere for Poached Red Snapper. Probably came from a magazine because home PCs were not a thing back then. Anyway, I fell in love with it and cooked it many times over the years.
It’s a whole red snapper laid on a piece of aluminum foil then sprinkled and doused with seasonings. A sprig of dill and thin slices of lemon are placed on top and the aluminum foil wrapped up around it and crimped shut, not touching the top of the fish. Cooked a short period of time because you know how fish is. An attractive presentation that is simple, quick and delicious!
Made some actually crispy tofu last night! I used some Super Firm tofu that Ifound at Walmart. I did press it for 30 minutes with some tea towels, and cut into 3/4" cubes. Then I followed this recipe:
Served with jasmine rice and sautéed bok choy from our CSA box, and I topped the tofu with a drizzle of Sushi Sauce/Eel Sauce/Unagi Sauce. (Same sauce, which goes by many names, and is often on top of Unagi sushi.)
You really only need the small amount of cornstarch it calls for. Too much, and it’s too thick, and you taste the cornstarch. You want just a little. I used a pinch more than they called for, because I cut my pieces smaller. But not much. It was just enough/almost-but-not-quite-too much. You’ll look at the amount and think “This can’t be enough to coat all the blocks. And some is sticking to the bowl, I’ll certainly need more.” But you really don’t.
Oh, and if you’re making it for just you, you might want to cook half the block, but not the whole thing. You want to keep lots of space around the bites in the air fryer. I did mine in two batches. Re-warming the first batch with the second for an extra minute at the end. But they were absolutely perfect, right out of the air fryer, nice and crispy.
Oh, and husband got a tiny bit of leftover chicken on his bowl.
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