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Terryís Tofu Stir-Fry
Andre Lechien

Avocado Sushi

Coconut Smoothie

Tofu and Tomato Tower
Andre Lechien

611 SHOW

Terryís Tofu Stir-Fry


Place the olive oil and ginger strips in a hot skillet and  sautÈ for  1-2 minutes. 

Add the onions, shallots, garlic, tofu, asparagus, carrot and peppercorns and sautÈ for 2-3 minutes more. 

When vegetables are beginning to soften, add the remaining ingredients and let it cook until the sauce thickens. 

Spoon into the tortilla bowl and serve hot.


extra-virgin olive oil to coat the skillet

2 Tb. fresh ginger root, peeled and cut into small matchstick-size strips

1/3 to 1/3 cup onions, sliced

1-2 teaspoons shallots, chopped

2 teaspoons chopped garlic

4 ounces extra-firm tofu, cut into rectangular cubes

fresh asparagus, chopped and blanched for 3 minutes, then shocked in cold water

1 carrot, sliced thinly, lengthwise, with a carrot peeler

pinch of whole peppercorns

pinch of salt to taste

2 Tb. soy sauce

1 Tb. Hoisin Sauce

2 Tb. cornstarch dissolved in 2 Tb. water

molded tortilla shell bowl

Avocado Sushi


Make the Japanese Rice. Set aside to cool.

After it has cooled, add 2-3 tablespoons of seasoned rice vinegar to the rice and mix thoroughly with your hands.

Saute the jicama for 1-2 minutes in the Hoisin sauce and 1 teaspoon water to thin it down. Set aside to cool.

Place a sushi mat and a sheet of roasted seaweed in front of you, with the seaweed pulled toward the edge of the mat closest to you. Dip your fingers in cold water and take 1/3 of the rice and pat it firmly onto the closest edge of the seaweed toward the opposite edge, leaving 1/3 of the farthest edge empty.

Place the strips of avocado, jicama and cucumber into the center of the rice and begin to roll, firmly, tucking the rolled edge in along the way.  

Wet the empty end of the seaweed with water and roll to the end using even pressure.  Cut the sushi into pieces with a sharp, lightly serrated knife. Serve with the sauce and wasabi (optional).



This method of cooking rice is how the sticky texture is made. Salt is added in the form of shoyu sauce, which is a naturally fermented soy sauce. I highly recommend purchasing a quality shoyu as the flavor is richer and smoother.

In a strainer, rinse the rice, place it in a bowl and soak it in cold water for 30 minutes, then drain. In a medium saucepan, bring the water to a boil. Put the rice in and bring it quickly back to a boil. Reduce the heat to low, cover and cook for 15 minutes. Turn off the heat and let it stand for another 15 minutes.


Japanese rice (recipe follows)

2-3 tablespoons seasoned rice vinegar

1 cucumber, peeled, and cut into matchstick-size strips

1/4 of a medium jicama, cut into matchstick-size strips

Hoisin Sauce

1 avocado, peeled, seeded and thinly sliced

Nori (dried seaweed wrappers)


1/4 cup shoyu or soy sauce

6 slices of fresh ginger, grated

2 tablespoons rice wine vinegar

8-10 drops chili oil

8-10 drops sesame oil

Place the soy sauce in a small bowl. Place the grated ginger into a cheesecloth or a tiny strainer and press to release the gingerís juice into the soy sauce. Add the remaining ingredients and stir.

1 cup short-grained rice

1 1/2 cup water

shoyu sauce (optional)

Coconut Smoothie

Blend well.


1/2  cup almond milk

1 Tb. Omega-3 and 6 oil blend (essential oils)

1/4 cup coconut milk

2 heaping tablespoons sweetened condensed milk

2 Tb. shredded coconut

handful of fresh whole plain almonds

1/4 teaspoon almond extract

5-6 ice cubes

Tofu and Tomato Tower


Cut the tofu into pie shape wedges, place a few peppercorns into each wedge and sautÈ them in olive oil until lightly browned. Set aside.

Mix together the tomatoes, garlic, shallot, mint and cilantro. Fill an individual portion mold with this mixture and pat it down with a spoon until much of the liquid has escaped out the bottom. 

This can be used for dressing or discarded. Lift the mold and the tower should retain its shape. Place 2-3 tofu wedges around the mold and garnish with the reserved dressing or a light drizzle of olive oil, balsamic vinegar, fresh herbs, soy sauce and fresh lime juice. 

A sprig of fresh rosemary can be placed into the mold for decoration.



1/4 brick of extra-firm tofu

2 Roma tomatoes, chopped

2 teaspoons garlic, chopped

1/2 shallot, chopped finely

3 mint leaves, chopped

3 cilantro leaves, chopped 

3 Tb. extra-virgin olive oil

3 Tb. balsamic vinegar

1/2 teaspoon soy sauce

1/2 teaspoon sesame oil

salt and pepper 

rosemary sprig

basil leaves

lime juice


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