Serves 3 to 4
America’s Test Kitchen
When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares. (You may then cut them into triangles if desired).
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white or brown rice.
GLAZE
2 Tablespoons soy sauce
2 Tablespoons sugar
1/4 cups low-sodium chicken broth or vegetable broth
SAUCE
1 Tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 Tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 Tablespoon cornstarch
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
2 Tablespoons vegetable oil, divided
1 container extra-firm tofu, drained and patted with paper towels
1/3 cup cornstarch
5-10 mushrooms left whole or cut in half
1/2 of a red pepper cut into 1" dice
2 cups carrots, sliced into thin rounds
1/2 cup low-sodium chicken broth or vegetable broth
1 small zucchini, sliced lengthwise in half then cut into 1/4" slices
1 Tablespoon toasted sesame seeds (optional)
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
2. Heat 3 tablespoons vegetable oil in large nonstick skillet or wok over medium-high heat until shimmering. Reduce heat to medium.
While oil is heating, sprinkle cornstarch evenly into a baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated.
When skillet is hot, reduce heat to medium and add tofu in a single layer and cook until golden brown, 4 to 6 minutes on each side.
Add glaze ingredients and cook, tossing tofu until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.
Heat 1 teaspoon vegetable oil in now-empty skillet over medium heat, add mushrooms and red pepper and cook 4-5 minutes. Remove to the plate with the tofu.
Heat another teaspoon of oil till it begins to smoke and add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/3 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Add carrots to plate with tofu and mushrooms.
Heat another teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke reduce heat to medium, add zucchini and cook stirring occasionally, until soft, 3-4 minutes. Add zucchini to vegetables on plate.
In now empty pan, add garlic-ginger-oil mixture to center and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then add the reserved vegetables and tofu and pour in the sauce, toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Top with sesame seeds and serve immediately
This is how I do Ratatouille. I like to add the smoky taste of grilled and marinated artichokes and sun dried tomato pesto. I think it adds a depth of flavor you don't normally get with most of the recipes I've seen.
2 small zucchini sliced lengthwise in half, then into 1/2" slices
1 medium Eggplant, peeled and cubed to 3/4"
1/2 Red Pepper diced into 3/4" pieces
1/2 medium Onion, sliced into 1/4" pieces
3 cloves Garlic, minced
1/2 teaspoon dried Thyme
1/4 teaspoon dried Oregano
1 jar marinated grilled Artichokes, drained and chopped large
1 large dollop Sun-dried tomato Pesto
1/4 cup Chicken or Vegetable broth
1/4 cup Olive Oil, divided
Start by heating 2 teaspoons of olive oil in a heavy bottomed pan or Dutch Oven over medium high heat. When almost smoking add the zucchini and saute over medium heat stirring occasionally until slightly charred (about 5 minutes). Remove and set aside in a pie plate or plate large enough to hold all of the vegetables.
Next heat about 1 tablespoon of olive oil in the same pan and when almost smoking, add eggplant, reduce heat to medium and stirring occasionally, saute until soft and starting to char. Set aside with zucchini.
Do the same for the pepper adding 1 teaspoon of olive oil and stirring occasionally, saute about 3 minutes.
Leave the peppers in the pan and add the onion and garlic. Reduce the heat to low and stirring often, saute the onion and garlic with the peppers till onion is a bit soft (about 3-5 minutes).
Next add the tomato pesto and spices and cook one minute, stirring it into the onion/pepper mixture. Add the chicken broth. Add the grilled artichokes and warm them for about 2 minutes.
Return the eggplant and zucchini to the pan and combine everything and cook about 3 minutes until vegetables are hot.
I serve this either with pasta or sometimes I saute some gnocci till it's browned on all sides and serve it with that or just with some crusty bread.
You can add olives or mushrooms for variation to the above.
Instead of olive oil you could use the oil from the drained marinated artichokes.
Only 3.2 grams of saturated fat and 13 mg of cholesterol! Serves 8.
I cut the recipe in half, so the picture shows half a recipe which serves 4.
Leftovers are great the next day reheated as part of breakfast with a poached egg on top!
1 Tsp kosher salt or sea salt (if using regular salt, cut in half)
1/2 Tsp black pepper
2-1/2 Tbsp unsalted butter
3# peeled baking potatoes, cut into 1/8 inch thick slices
1 Tbsp unsalted butter, melted and divided
1 Tbsp chopped fresh flat-leaf parsley (optional)
Preheat oven to 450 degrees. Combine salt and pepper in a small bowl.
Melt 2-1/2 Tablespoons of butter in a 10" cast iron or heavy oven-proof skillet over medium heat. Lower the heat just a bit and start arranging a single layer of potato slices, slightly overlapping, in a circular pattern in the pan starting in the center and sprinkle with 1/4 Teaspoon salt mixture. Drizzle 1/2 Teaspoon melted butter over potatoes. Repeat this process until all potatoes are used, ending with butter. Press firmly to pack. Cook covered for about 5 minutes and remove from stovetop. Bake at 450 degrees for 20 minutes. Uncover and bake an additional 15-25 minutes or until potatoes are golden.
Loosen edges of potatoes with a spatula, and place a plate upside down on top of the skillet, invert potatoes onto plate. Sprinkle with parsley, if desired. Serve immediately.
Sarah Moulton comes through again with an unusual way to prepare cauliflower. You can usually get three "steaks" from one medium head of cauliflower.
1 Medium head of Cauliflower
Salt & Pepper to taste
4 Tbsp Olive Oil
Preheat oven to 350.
Trim the cauliflower flush with the base of the crown; keeping florets attached
Discard stalk and leaves. Place stalk side down and cut a One Inch slice from two opposite sides of the crown (reserve for another use)
Cut the crown lengthwise into three "steaks" that are about one inch wide (each still attached to a portion of the stalk) Season with salt and pepper on both sides.
Heat 2 Tablespoons Olive Oil in a large non-stick skillet oven proof skillet over high heat till very hot but not smoking. Add cauliflower slices in a single layer and reduce heat to medium-high.
Cook, turning once until both sides are caramelized (about 5 minutes per side).
Place into the oven and bake 12-15 minutes until cauliflower is just tender.
Top with sauteed peppers or Salsa Verde or artichoke hearts, cheese or toasted breadcrumbs. Serve immediately.
