Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

Chinese, Wok

Sichuan Tofu

This is a very tasty and spicy Chinese dish which gives me completely new taste sensations! Sichuan pepper gives a nice taste to the dish but also a tingling sensation on the tongue if you bite it. (The recipe is inspired from www.svt.se/kinas-mat.)

Serves 6

750 g firm tofu, diced into 2 cm cubes
2 broccoli heads, divided into smaller florets and the stem cut into slices
1 leek, sliced
3 garlic cloves, crushed
2 tbsp finely chopped ginger
1 dl rice wine (red or white wine or sherry works fine too)
1 dl soy
1 tbsp sichuan pepper
3 star anise seeds
1 pinch of grated nutmeg
1 cinnamon stick
3 bay leaves
1 tsp cloves
Oil for frying

Heat oil in a pan. Fry the broccoli stem slices until browned. Put them aside. Fry the broccoli florets until they begin to brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add soy, wine, ginger and all dry spices and let simmer for about 15 minutes. Stir in tofu and broccoli. Serve with rice.

Tip: The larger spices may be added in a large tea strainer so they can easily be removed before eating.

Asian, Wok

Tofu and cabbage wok

This is a very tasty and healthy wok which saturates well, with fresh flavors of ginger and lemon. (The recipe is inspired by a recipe from Fredrik Paulún’s webpage www.isodieten.se.)

Serves 6

1 kg firm tofu, diced
1 leeks, sliced
4 carrots, finely sliced
1 cabbage head, shredded
2 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tbsp finely chopped fresh ginger
230 g cooked black beans (drained weight)
180 g fresh mungbean sprouts
0.5 dl sesame seeds
1 tbsp sesame oil
1 dl soy
0.5 dl lemon juice
Oil for frying

Heat oil in a wok. Fry the sesame seeds for a couple of minutes. Add the leeks and carrots and stir-fry for 4-5 minutes. Add the cabbage, garlic, chilli and ginger and stir-fry for another couple of minutes. Stir in tofu, bean sprouts, black beans, sesame oil, soy sauce and lemon juice and mix until everything has become warm. Serve.

Malaysian, Stew

Malaysian Laksa Curry

This is a vegetarian version of the Malaysian curry Laksa. It contains many tasty vegetables and the sauce is very rich with nice flavors of lemongrass, ginger, chilli and lime.

Serves 5-6

225 g firm tofu, diced
2 onions, chopped
500 g champignons, sliced
150 g fresh green beans, cut into smaller pieces
125 g fresh baby corn, cut into smaller pieces
200 g noodles
800 g coconut milk
2 tbsp grated ginger
1 lemon grass stalk, sliced
2 garlic cloves, crushed
2 red chillies, chopped
2 tsp dried crushed lime leaves
1 tbsp yellow curry powder
1 tbsp turmeric
2 tbsp soy
2 tbsp lime juice
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes, until browned. Put the tofu aside. Fry the onions for one minute. Add the green beans, baby corn, champignons, chilli, garlic and lemongrass and fry another couple of minutes. Add the tofu and pour in the coconut milk. Break noodles into small pieces and stir them into the stew. Add the curry powder, turmeric, lime leaves, soy and lime juice and simmer for a few minutes until the noodles have softened. Serve!

Asian, Fusion, Wok

Cabbage and pecan wok with tofu and poppy seeds

This is another dish with a very good combination of flavors and textures, with the nutty taste of the nuts, the crunchiness of the cabbage, the tanginess of the lemon juice and a nice balance of spices with mustard, soy, poppy seeds and black pepper.

Serves 4-5

900 g white cabbage, shredded
270 g firm tofu, diced
140 g pecans
1 onion, sliced
1 garlic cloves, crushed
2 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp soy
2 tsp poppy seeds
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a wok and fry the tofu for 10 minutes until it is browned. Put the tofu aside. Add the pecans and fry them until they turn dark brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add the cabbage and fry another couple of minutes. Remove the pan from the heat and stir in the tofu, pecans, lemon juice, mustard, soy, poppy seeds and black pepper. Serve!

Asian, Fusion, South American, Wok

Chilli and sesame flavoured vegetable wok with quinoa

Quinoa is a tasty and nutritious herb that also contains good quality protein. Thus it is very suitable together with vegetable dishes like this crispy chilli and sesame flavored wok.

Serves 4-5

3 dl quinoa
250 g broccoli, cut into small florets
2 pak choi, coarsely chopped
150 g sugar peas
1 onion, sliced
3 garlic cloves, sliced
1 red chilli, chopped
2 tbsp finely grated fresh ginger
2 tbsp soy sauce
2 tsp sesame oil
Oil for frying

Cook the quinoa according to the instructions on the package. Heat the oil in a wok and stir fry all the vegetables for 2-3 minutes. Stir in the soy sauce and sesame oil. Serve with quinoa.

Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Thai, Wok

Wok with ginger, chilli, sesame and lime

This is a wok with my favorite seasoning. The wok ingredients can be varied for change, and with this seasoning with ginger, garlic, sesame, lime and soy any combination usually turn out very tasty!

Serves 4

250 g firm tofu, diced
250 g mushrooms, sliced
3 carrots, sliced
250 g fresh green beans, cut into smaller pieces
1 broccoli head, divided into small florets
200 g egg noodles
2 tbsp grated fresh ginger
3 garlic cloves, crushed
1 tsp chilli flakes
2 tbsp sesame seeds
1.5 tbsp freshly squeezed lime juice
2 tbsp soy sauce
Oil for frying

Cook the noodles according to the instructions on the package. Heat the oil in a wok and fry the tofu for10 minutes or until browned. Set the tofu aside. Fry the mushrooms, carrots, green beans and broccoli for 3-4 minutes. Add garlic, ginger and noodles and fry another couple of minutes. Season with chiliflakes, sesame seeds, lime juice and soy sauce. Serve and enjoy!

Indonesian, Salad

Indonesian salad

This is my version of the Indonesian salad gado-gado. It consists of a great mix of tasty ingredients, lime and coconut-flavored noodles with stir-fried vegetables, crispy fresh vegetables, eggs and peanuts, which gives new taste sensation in every bite! I also like the contrasts between the soft and crispy and the hot and cold ingredients.

Serves 6

2 onions, sliced
1 carrot, cut into sticks
1 parsnip, cut into sticks
200 g glass noodles
400 g coconut milk
2 tbsp lime juice
0.5 dl soy sauce
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
0.5 tsp cayenne pepper
150 g leaf salad
1 cucumber
130 g alfaalfa sprouts
4 eggs
3 dl peanuts, roasted, salted and roughly chopped
Oil for frying

Cook the noodles according to the instructions on the package. Boil the eggs for about 8 minutes and cut them into wedges. Heat oil in a pan and fry the onions, parsnips and carrots for 5 minutes. Add the noodles, garlic and ginger and fry another couple of minutes. Add the coconut milk, lime juice, soy sauce and cayenne pepper and stir until all ingredients become warm. Serve the noodles together with leaf lettuce, cucumber, sprouts and egg wedges and sprinkle with chopped peanuts.