Monday, August 23, 2010
Pineapple Filets, Hawaiian Sweet and Sour Vegetables, Sticky Tofu
There is a great Hawaiian food cafe here in Portland called Ohana. They only have one vegan option, grilled teriyaki tofu, sticky rice with greens and papaya dressing. It's a great meal but tonight I wanted some Hawaiian food with a little more variety.
Sticky basted tofu with ginger and salty tamari. Sweet and tangy mixed vegetables cooked in apricot preserves and a baked, crunchy pineapple filet rubbed with chili butter and coated in coconut and panko.
Sweet and Sour Vegetables
2 tbl canola oil
1/4 cup finely chopped onion
1 head of broccoli, cut into small florets
2 green peppers, cut into strips
1/2 cup ketchup
1/2 cup apricot preserves
1 tbl brown sugar
1 tbl apple cider vinegar
1/2 tsp curry powder
3c cooked rice
In a large saute pan, heat the oil and saute the onions until soft and translucent. Add the broccoli and green peppers and saute for 5 more minutes on medium heat.
In a small bowl combine the remaining ingredients and pour over veggies. Heat the sauce through and cook the vegetables for 5 more minutes until the sauce is hot and the veggies are cooked through but still retain some crunch.
Serve over rice.
1 fresh pineapple, peeled and cored, cut into 1/2" thick rings
1/4 cup earth balance vegan margarine, softened
2 tsp chili powder
1/4 cup flaked coconut
3/4 cup panko bread crumbs
1 tsp sea salt
3 tbl coconut or canola oil
Preheat oven to 375 and place a baking sheet in the oven while it heats up.
Combine butter and chili powder in a bowl into a paste. Rub pineapples on both sides with chili butter mixture. Combine coconut, bread crumbs and salt in a bowl and cover both sides.
Take the baking sheet out of the oven, grease with cooking spray and place the pineapple on it. Drizzle the tops of the pineapple with coconut oil. Since you preheated the baking sheet, the bottom side of the pineapple will have a nice golden brown crust from the hot surface.
Bake for 20 minutes or until the tops are golden brown.
3 tbl canola oil
1 block of firm fresh tofu, cut into cubes
6 tbls tamari
2 scallions, chopped
1 garlic clove, peeled
1 tsp cornstarch
3/4 tsp agar powder
1/2 cup hot water
1/4 cup maple syrup
1 tbl vegetable broth
1/2 tsp ground ginger
1/2 tsp ground mustard powder
Preheat the oven to 425 degrees.
Quickly brown the tofu slices in a saute pan with canola oil until browned on both sides.
Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients. Mix well, then pour over the tofu in the pan and bake for 15 minutes, tossing the tofu in the sauce once halfway.