Honey Garlic Tofu with Quinoa Pilaf

Honey Garlic Tofu with Quinoa Pilaf

One of the fastest and easiest ways I found to cook tofu was to fry it, and sauce it. This honey garlic tofu was a play off of those sesame chicken dishes I used to eat a lot in university.

ingredients:

1 block firm tofu
2 tbsp corn starch
pinch of salt
pinch of ground pepper
oil

1/4 cup soy sauce
2-4 tbsp honey
2-4 cloves of garlic
1 tbsp ginger
sesame seeds

directions:

1. Cut firm tofu in half, or use the whole block, depending how many people you are feeding. Cut into small cubes, about 2 centermetres each. Dredge the tofu cubes in a mixture of corn starch, salt and pepper. The corn starch coating will help create a crust on the tofu, and help the sauce adhere to it.

2. Pour a little oil into a frying pan or wok, and toss in the tofu. Mix and flip the tofu around to make sure all sides get cooked. You don't want uncooked corn starch.

3. In a small pot, combine soy sauce, honey, garlic, and ginger, and boil. Then simmer and reduce it down into more of a sauce if needed. If you want, you could add corn starch to thicken it up. If you are really pressed for time, or don't feel like making sauce, just use store bought. You can use honey garlic sauce, or even BBQ sauce.

4. Toss fried tofu cubes with sauce and make sure everything is evenly coated. Drizzle with sesame seeds for a little crunch, and to make it more presentable.

Vegetable Soup

Vegetable Soup

This soup is most definitely vegetarian and vegan.

ingredients:

2 carrots
2 onions
4 celery stalks
1/2 head broccoli
handful of frozen corn
1 potato
veggie stock of veggie bouillon cube
4 tbsp flour
butter
salt
pepper

Vegetable Chower

Vegetable Chowder

Ingredients:

1/2 Onion (yellow or white)
1 Carrot
3 Celery Stalks
2 White Potatoes (skinned and cubed)
1 Broccoli Stalk
1/2 can Corn
10 shrimp (Raw. I use frozen and raw with shells on)
2 cups Milk
1 Veggie Bouillon Cube
Salt
Maragine
Garlic
Flour (with milk) for thickening

Instructions:

1. Chop onion, celery, carrots and garlic and put it into a pot with some margarine or butter
and sautee. Add some salt to help release the water in the vegetables.
2. After the onions are cooked, or somewhat cooked, add 2 cups of milk, diced potatoes, chopped
broccoli, 1 veggie boullion cube and mix together. Cook for 20 minutes maybe, or until potatoes
are soft.
3. While it cooks, de-shell and de-tail the shrimp that you have thawed out if needed
4. Make a rue with flour and butter/margarine on medium heat. Cook out the flour, you want a
nutty fragence. 1 minute.
5. Add rue into the soup and stir in, make more rue if it isn't thick enough. Add more milk if there isn't enough liquid in comparison to all the veggies.
6. Add frozen or canned corn, and shirmp. Let it cook for 2-3 minutes until the shrimps are cooked and turn the proper colour. Don't add the shrimp if you want it to be vegetarian.