kung pao tofu

Asian Night

Kung Pao Tofu was Mikel's favorite dish from Whole Foods when we veganized. At about $10 a container it was something we had to make at home.

Whole Foods did this really neat thing - they put the ingredients on the label. All I had to do was figure out the how much and how to cook it. Easy enough since Kung Pao Tofu is tofu with a sauce and peanuts.

They used brown rice syrup for the sweetener and brown rice vinegar for the acid. Please note that this is an Americanized version of Kung Pao, which originally is not so very sweet; there is a hint of sweetness but it is the vinegar that is the accented flavor in the sauce.

I wrapped my tofu to extract the water and make it absorb the homemade teriyaki sauce as well as hold together when I saute it on my enameled griddle. I love this griddle because tofu does not stick to it - like a nonstick, but safer.

This meal is a great rendition of Kung Pao, even if it is the American version.

Cost Breakdown:

tofu: $4
rice syrup: $1.50
vinegar, tamari, spices: $2
peppers, garlic, scallions: $3
rice: $1
peanuts: $1
Total to feed a family of 5:
$12.50

KUNG PAO TOFU PRINTER-FRIENDLY RECIPE

SEE THE FASTER AND EASIER VERSION HERE

taquitos

The first on Mikel's cooking list is Taquitos.

Taquitos are too easy to make! No frying need be involved, just a tortilla and some good filling.

The filling can be beans, grains, vegetables, seitan or soy products - soy curls, tofu, TVP. You should have a nice thick sauce to bring the filling together, roll up the tortillas, place them fold down on a sprayed baking tray, sprinkle with a little olive oil and bake until crisp, about 15-20 minutes on 375.

Mikel made soy curls for his taquitos. He soaked the curls in Bryanna's Vegetable stock (about 1 c curls to 1 1/2 c stock). After draining the curls, he sauteed them with onions, garlic and pepper. He made sure the curls had a bit of color on them - important for flavor.

For the sauce he ground 1/4 c of cashews with the remaining stock he used to soak the curls and blended them well, making a cashew-stock milk. Even if you do not use the curls, blend some veg stock (about 2/3 c) with 1/4 c cashews to get the milk. Remember that nut milk (fresh) thickens when heated.

He added this milk to the pan, heated it until thickened and rolled up the filling in his warmed (to make them pliable) tortillas.

We devoured them - barely managing to save David some for his lunch tomorrow.

I am still on my chipotle kick so, I minced a few peppers and added them to a diced avocado with a squirt of lime. Goo-ood!

Cost Breakdown:
soy curls: $2.50
tortillas: $4
cashew and stock: $1.50
avocado and chipotle: $2
Total to make 10 taquitos:
$7.00

(plus $2 for the avocado)