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.

Fusion, Pasta, Stew

Creamy curry with tofu and mango

This is a festive and easily prepared dish that is very creamy and has delicious flavors of curry and mango.

Serves 5-6

1 onion, chopped
500 g tofu, diced
5 dl crème fraiche
1 mango, peeled and diced
1 tbsp yellow curry powder
1 tsp ground ginger
1 pinch of cayenne pepper
1.5 tsp herbal salt
0.5 tsp black pepper
Oil for frying

Heat the oil in a pan. Fry the onions for a few minutes. Add remaining ingredients and simmer a few minutes. Serve with spaghetti.

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!

Fusion, Pasta

Pasta sauce with blue cheese, mushrooms and tofu

I have tried to cook more food without cheese lately, because I noticed that I have quite a few recipes with cheese on the blog. But when it turns out this good, I just cannot help myself…

Serves 4

250 g tofu, diced
250 g fresh champignons, sliced
100 g blue cheese
4 dl crème fraiche
2 dl water
1 garlic clove, crushed
0.5 tsp herb salt
30 g chives, chopped
1 pinch of ground black pepper
1 pinch of ground white pepper
25 g butter
Oil for frying

Heat the oil in a pan. Fry the tofu for10 minutes until it has browned. Put it aside. Fry the champignons in butter for 4-5 minutes. Include the garlic the last half-minute. Add crème fraiche, water, tofu, salt and pepper. Let the sauce simmer for a few minutes. Finally add chives and cheese and stir until the cheese melt. Serve the sauce together with freshly cooked pasta.

Stew, Thai

Tofu in peanut sauce

This is insanely good! The spiciness from the red curry paste and the creaminess of the coconut milk are rounded off with a lovely peanut flavor. It is definitely my new favorite dish!

Serves 4

540 g tofu, diced
400 g coconut milk
2 tsp red curry paste
250 g roasted and salted peanuts
1 tbsp canola oil
1 dl water
1 tbsp freshly squeezed lime juice
Oil for frying

Blend the peanuts and canola oil in a food processor into a creamy peanut butter. Heat the oil in a pan. Fry the curry paste quickly. Then pour in the coconut milk, water, and peanut butter. Add the tofu and let it simmer for about 5-10 minutes. Stir occasionally so it does not stick to the bottom. Finally add the lime juice. Serve with rice and vegetable sticks.

Fusion, Mediterranean, Stew

Festive stew with tofu, mushrooms and thyme

A creamy and herby stew with a luxurious feeling!

Serves 5

540 g tofu, diced
250 g fresh champignons, sliced
2 onions, chopped
2 garlic cloves, crushed
2 dl crème fraiche
2 dl water
0.5 dl tomato purée
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 handful of thyme, stripped and chopped
25 g butter
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes until it is golden brown. Put it aside. Fry the mushrooms in the butter for a couple of minutes. Add the garlic the last half-minute. Add crème fraiche, water, tomato purée, tofu, salt and pepper and bring it to boil. Stir in thyme and serve with rice.