Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the day “October 27, 2011”

Tofu Pastries

Tofu Pastries from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on: May 26, 2011

Servings: Makes 8

Cost: Inexpensive

Skill level: Beginner. Be sure to follow instructions.

This recipe requires about 4 hours to prepare.

Ingredients

150 g (5 1/2 oz) firm tofu, drained

2 spring onions (scallions), chopped

3 tsp chopped coriander (cilantro)

1/2 tsp grated orange zest

2 tsp soy sauce

1 tbsp sweet chilli sauce

2 tsp grated fresh ginger

1 tsp cornflour (cornstarch)

2 sheets of frozen puff pastry, thawed

1 egg lightly beaten

 

Dipping Sauce (I did NOT make this as I opted to use the sweet chilli sauce for dipping instead)

3 tbsp sugar

125 ml (4 fl oz/1/2 cup rice vinegar

1 small Lebanese (short cucumber, finely diced

1 small red chilli, thinly sliced

1 spring onion (scallion, thinly sliced on the diagonal)

 

Procedure

1. Pat the tofu dry and dice. Place in a bowl with the spring onion, coriander, orange zest, soy and sweet chili sauces, ginger, and corn flour. Mix gently, then cover and refrigerate for 3 – 4 hours.

2. Meanwhile, make the dipping sauce. Put the sugar and vinegar in a small saucepan and stir over low heat until the sugar dissolves. Tip into a small bowl and add the cucumber, chilli, and spring onion. Allow to cool completely.

3. Preheat the oven to 220° C (425° F/Gas 7). Cut each pastry sheet into four squares. Drain the tofu filling and divide into eight portions. Place one portion in the center of each square and brush the edges with beaten egg. Fold each one into a triangle and seal the edges with a fork.

4. Place on two lined baking trays, brush with beaten egg and bake for 15 minutes, or until the pastry is puffed and golden. Serve hot, with the dipping sauce.

 

Verdict: This was a very tasty side dish. The tofu took on the chili sauce flavor mmmmm. The taste reminded me of an egg roll. I don’t remember why I didn’t just make the dipping sauce. I probably forgot to find a cucumber or something along those lines, but using the sweet chili sauce was perfect.

This pastry was a perfect side dish with the Pea & Asparagus Saffron Risotto. Both just slightly sweet, with a little savory added in.

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Pea and Asparagus Saffron Risotto

Pea and Asparagus Saffron Risotto from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on: May 26, 2011

Servings: 4 (according to the book – this recipe lasted a week for me)

Cost: Inexpensive – I already had saffron on hand, so this was super in expensive.

Skill level: Beginner. Be sure to follow instructions.

Ingredients

450 g (1 lb) fresh peas in the pod, or
235 g (8 1/2 oz/1 1/2 cups) frozen peas (I used frozen)
175 g (6 oz/1 bunch) asparagus, trimmed and cut into 3 cm (1 1/4  inch) lengths
a pinch of saffron threads
1.5 litres (52 fl oz/6 cups) vegetable stock
2 tbsp olive oil
1 onion, finely chopped
440 g (15 1/2 oz/2 cups) risotto rice
30 g (1 oz/heaped 1/4 cup)finely grated Parmesan cheese

1. Shell the peas into a heat-proof bowl and add the asparagus. Cover with boiling water and leave to stand for 3 minutes. Drain and set aside until needed.

2.  Pour 60 ml (2 fl oz/1/4 cup) boiling water into a small bowl. Add the saffron and leave to infuse.

3. Pour the stock into a saucepan. Bring to a boil, then reduce heat, cover and keep at a gentle simmer.

4. Het the olive oil in a large, heavy-based saucepan. Sauté the onion over medium heat for 5 minutes, until soft. Add the rice and stir until translucent.

5. Add 125 ml (4 fl oz/1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 125 ml (4 fl oz/1/2 cup) at a time, stirring constantly for 20 – 25 minutes, or until all the stock is absorbed and the rice is tender and creamy. Add the saffron water about halfway through, and stir in the peas and asparagus about 5 minutes before the rice is ready.

6. When the rice is tender, remove from the heat and stir in the parmesan. Serve sprinkled with freshly ground black pepper.

Final Verdict: Yummy, cheap, and fairly healthy. A great dish for vegetarians (or anyone who just wants a good dish) on a budget. If you can not afford the saffron, I would recommend adding in fresh basil.

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