Spicy Eggplant with Tofu and Broccoli

This looks like it has a lot of steps, but it’s actually quite simple. Be sure to prep everything before you start cooking and you’ll be sitting down to eat before you know it. Much better than take-out!

1/2 block firm tofu, cut into 1-inch pieces
1 large eggplant, cut into 1-inch cubes
1/2 bag of frozen broccoli (about 1 large head)

For the sauce
1 TBL Bragg’s or soy sauce
1 tsp sugar
1/2 tsp pepper
1/2 tsp cayenne
1 tablespoon Chinese black vinegar. (substitute with cider vinegar or balsamic)
1/2 cup water
1-3 TBL black bean chili sauce (we used Lee Kum Kee brand)
2 TBL ginger, minced
2 TBL garlic, minced
5 green onions, diced
1 tsp sesame oil
oil for cooking
cooked rice

First, press the tofu. Then, in a medium bowl, whisk together the soy sauce, sugar, pepper, cayenne, vinegar, and water. Set aside.

In a large pan, heat the cooking oil. Fry the eggplant cubes on high heat till they are golden, about 5 minutes. The eggplant doesnt have to be fully cooked, just browned on the outside. Add broccoli and cook 1 more minute. Set the vegetables aside on a plate.

Next, lower heat to medium and add a pinch more oil. Cook the tofu on each side until it is a nice brown color all over. Remove tofu and set aside.

To make the sauce, saute ginger and garlic about 2 minutes on medium heat. Remove pan from heat and carefully add the black bean sauce and soy sauce mixture.

Return pan to the stove and return vegetables and scallions. Stir well. Cook on high for 5 minutes or till the eggplant has softened but is not mushy. Lower heat to low and Add the sesame oil.

Serve with rice!

Adapted from Veggie Belly

Peanut sauce with vegetables and pickled cabbage

For the sauce: blend together 1/2 cup peanut butter, 1/4 cup warm water, 1 garlic clove, 2 TBL reduced-sodium tamari or soy sauce, 1 TBL rice vinegar, 1/4 tsp cayenne, 1.5 TBL fresh ginger.

Saute or lightly steam 1 large head of broccoli (save the stems), 1 red pepper chopped, 1 cup sliced mushrooms, 1 diced shallot, 1 cup edamame.

In the food processor: pulse together the broccoli stems and 2-3 carrots until you get a rice-like texture.

In a large bowl: mix together vegetables, sauce and 2 cups of the broccoli-carrot mixture.

Serve over pickled cabbage and top with extra broccoli-carrots.

Mushroom, soybean sprout, and Chinese kale stir-fry with spicy pickles

In the ongoing challenge to use up all the CSA cucumbers, we’ve resorted to making meals that pair well with popular cucumber items, like pickles. And what goes with pickles? Stir-fry! Just go with it. The pickles are easy to make and extremely refreshing. Just slice up all the pickles in your CSA box very thinly. Then mix together 1 cup rice vinegar, some Siracha, 1-2 tsp turbinado sugar, a pinch of salt, and 1 tsp sesame oil. Pour it all in a jar and top it off with water so that all of the cucumbers are submerged.

For the stir-fry, saute four minced garlic cloves in a little sesame oil. Cook the mushrooms until they’re just releasing their juices, then remove from pan and set aside. Saute soybean sprouts in a little vegetarian oystermushroom sauce and soy sauce, adding more oil if needed. Add drained and rinsed black beans, Chinese kale (or other sturdy greens), and cook just until sauce is hot. Add the mushrooms back and cook 1-2 minutes, or until kale is your desired texture.

Italian-style stir fry with tofu and vegetables

I wasn’t sure what to call this dish. In my head, this is kind of a deconstructed vegan lasagna, but I settled on stir fry because that’s a better description of the cooking technique. italian stir fry before

A before picture. I adore those baby bell peppers.

Ingredients:

1/2 block tofu pressed

5-6 baby bell peppers

1 zucchini

6-8 mushrooms

garlic powder

cayenne

salt and pepper

olive oil

3-4 cups homemade marinara (or pasta sauce of your choice)

italian stir fry afterHeat oven to 500. Press tofu and cut into cubes. In a glass baking dish, pour in 1/2 an inch of suace, then place tofu cubes in the sauce. Season tofu with salt, pepper, and cayenne, to taste. Pour another 1/2 to 1 inch of sauce to cover. Bake 10-15 minutes, until tofu is nicely browned on top.

In a large frying pan, heat a small amount of olive oil and cook vegetables, seasoning with salt, pepper, and garlic powder. Heat extra marinara sauce in a pot or the mircowave. Serve with tofu and extra marinara sauce.