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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
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
the Japanese Rice. Set aside to cool.
it has cooled, add 2-3 tablespoons of seasoned rice vinegar to the rice
and mix thoroughly with your hands.
the jicama for 1-2 minutes in the Hoisin sauce and 1 teaspoon water to
thin it down. Set aside to cool.
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
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).
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.
rice (recipe follows)
tablespoons seasoned rice vinegar
cucumber, peeled, and cut into matchstick-size strips
of a medium jicama, cut into matchstick-size strips
avocado, peeled, seeded and thinly sliced
(dried seaweed wrappers)
cup shoyu or soy sauce
slices of fresh ginger, grated
tablespoons rice wine vinegar
drops chili oil
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.
1/2 cup water
1/2 cup almond
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
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
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. balsamic vinegar
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
salt and pepper
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© 2001, Regina Campbell