Steph's Tofu
Serves: 8
These ingredients are:
Vegetarian Vegan Corn-free Dairy-free Egg-free Gluten-free Peanut-free Tree nut-free Wheat-free
Learn to make this perennial PCC Deli favorite and try four different ways to enjoy it.
Ingredients
Preheat oven to 350° F. Grease a medium casserole dish with 1 tablespoon sunflower oil.
Mix together remaining sunflower oil, orange juice concentrate, mirin, tamari, sesame oil, brown rice vinegar, garlic and ginger. Whisk well.
Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with a wooden spoon. It's best to use a wooden spoon to avoid damaging the tofu.
Bake the tofu in the dish for 1 hour, stirring every 10 to 15 minutes. Some sauce will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.
Notes
Tasty ideas to try
Make a sandwich: Toss shredded red and green cabbage with Annie's Naturals Organic Sesame Ginger Vinaigrette. Place on a split ciabatta roll with baked tofu.
Add to soup: Add small cubes to soup and simmer just as you would with meat.
Make noodles: Toss cubes of Steph's Tofu with cooked and rinsed soba noodles, sliced red bell pepper and Annie Chun's Thai Peanut Sauce. Top with scallions.
Wrap it up: Stir-fry shredded carrots and slices of bell pepper in a little olive oil and sesame oil. Place on a warm flour tortilla with slices of tofu. Top with a large lettuce leaf and fold like a burrito.
Recipe by PCC Deli
Source: 2014 PCC annual meeting dinner
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
http://www.pccnaturalmarkets.com/pcc/recipes/stephs-tofu
Serves: 8
These ingredients are:
Vegetarian Vegan Corn-free Dairy-free Egg-free Gluten-free Peanut-free Tree nut-free Wheat-free
Learn to make this perennial PCC Deli favorite and try four different ways to enjoy it.
Ingredients
- 2 tablespoons sunflower oil, divided
- 1/2 cup (1/3 of a 12-ounce can) orange juice concentrate
- 1/2 cup mirin rice wine
- 1/4 cup low-sodium tamari
- 1/4 cup toasted sesame oil
- 2 tablespoons brown rice vinegar
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced fresh ginger
- 2 pounds extra-firm tofu
Preheat oven to 350° F. Grease a medium casserole dish with 1 tablespoon sunflower oil.
Mix together remaining sunflower oil, orange juice concentrate, mirin, tamari, sesame oil, brown rice vinegar, garlic and ginger. Whisk well.
Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with a wooden spoon. It's best to use a wooden spoon to avoid damaging the tofu.
Bake the tofu in the dish for 1 hour, stirring every 10 to 15 minutes. Some sauce will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.
Notes
Tasty ideas to try
Make a sandwich: Toss shredded red and green cabbage with Annie's Naturals Organic Sesame Ginger Vinaigrette. Place on a split ciabatta roll with baked tofu.
Add to soup: Add small cubes to soup and simmer just as you would with meat.
Make noodles: Toss cubes of Steph's Tofu with cooked and rinsed soba noodles, sliced red bell pepper and Annie Chun's Thai Peanut Sauce. Top with scallions.
Wrap it up: Stir-fry shredded carrots and slices of bell pepper in a little olive oil and sesame oil. Place on a warm flour tortilla with slices of tofu. Top with a large lettuce leaf and fold like a burrito.
Recipe by PCC Deli
Source: 2014 PCC annual meeting dinner
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
http://www.pccnaturalmarkets.com/pcc/recipes/stephs-tofu
Off Season/Splurge meals or snack (aka still healthy)
Well here is a yummy, healthy, and sweet recipe:
Cashew coconut bars
2 cups of toasted oats
1 c of white chocolate whey
Protein
1/4of flax/hemp/ chia seeds
1/2 of cashew butter
1/2 of chopped coconut pieces
1/2 c of died apricots
1/4 c of agave
1/2 c of water
Details/Macros: Makes 820 grams, Made 32 balls, 83.7 calories, 4.25 protein, 6 carbs, 3.4 fat
Thai Coconut Curry Chicken Soup
Ingredients
1 1/2 14 ounce cans premium coconut milk
1 heaping Tablespoon Thai curry paste
1 bunch cilantro roots
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts-I used Mushrooms instead
8 ounce package rice noodles
1 bunch cilantro leaves, rinsed well 2 or 3 green onions, thinly sliced
Directions:
Scoop the thick coconut cream from the top of just one can into a large stockpot set over a medium-high heat. Melt the cream, and add the curry paste and stir for a few minutes until they begin to sizzle. Add cilantro roots and chicken and saute until the chicken is cooked through, about 5 minutes. Add the coconut juice from from the first can and all the contents of the second 1/2 can along with the chichen broth, carrot, lime leaves, lemon grass, and lime zest and juice. Grate the frozen ginger or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts or mushrooms. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Got this one from Pinterest and modified-oringally from Cooking Light 2006.
Oaxacan Enchiladas
Put 1lbs. of Chicken to boil in 4 cups of water and half of an yellow onion and a garlic glove over medium high while you prep the sauce. Put chicken to the save bu save the water.
For the sauce:
2 Tbsp of tapioca flour
3 Tbsp of California Chili powder
3 Tbsp of Chile Ancho powder
1 Tbsp of Onion powder
1 Tbsp of Paprika
1 Tbsp of cumin powder
1 tsp of vanilla
1/2 tsp of cinnamon
1/2 of nutmeg
1/4 tsp of oregano
1/4 tsp of thyme
1 Tbsp of PB2
2 Tbsp of Almond
2 Tbsp of Dark sipping chocolate,
1 date pitted pulsed in processor
1 Tbsp of better than bullion
For assembling:
Crumbled cotija cheese
12-15 Corn Tortillas
1c. of diced yellow onion
Brown flour over meduim high then add and mix the rest of the ingredients and mix well. Then add the chicken broth and whisle well.
Set aside.
Add a 1/4 c. of the sauce to chicken and shred well. Dice 1/2 a larger yellow onions and set awhile in small bowl. Crumble cotija cheese and place in bowl close to the assemble area next to 9x8 baking sheet. Preheat oven to 350 degrees.
Heat corn tortillas over medium high with a little oil then dip in sauce and put an ounce of chicken, a bit as much onions as you like a a little cheese and roll. Follow the for the rest of the tortillas and pour the remain sauce and cheese over with a bit of the cheese over the dish. Place a top over enchiladas and bake for 20 minute. Serve hot and enjoy the spicy delicious flavorful Mexican enchiladas!
Put 1lbs. of Chicken to boil in 4 cups of water and half of an yellow onion and a garlic glove over medium high while you prep the sauce. Put chicken to the save bu save the water.
For the sauce:
2 Tbsp of tapioca flour
3 Tbsp of California Chili powder
3 Tbsp of Chile Ancho powder
1 Tbsp of Onion powder
1 Tbsp of Paprika
1 Tbsp of cumin powder
1 tsp of vanilla
1/2 tsp of cinnamon
1/2 of nutmeg
1/4 tsp of oregano
1/4 tsp of thyme
1 Tbsp of PB2
2 Tbsp of Almond
2 Tbsp of Dark sipping chocolate,
1 date pitted pulsed in processor
1 Tbsp of better than bullion
For assembling:
Crumbled cotija cheese
12-15 Corn Tortillas
1c. of diced yellow onion
Brown flour over meduim high then add and mix the rest of the ingredients and mix well. Then add the chicken broth and whisle well.
Set aside.
Add a 1/4 c. of the sauce to chicken and shred well. Dice 1/2 a larger yellow onions and set awhile in small bowl. Crumble cotija cheese and place in bowl close to the assemble area next to 9x8 baking sheet. Preheat oven to 350 degrees.
Heat corn tortillas over medium high with a little oil then dip in sauce and put an ounce of chicken, a bit as much onions as you like a a little cheese and roll. Follow the for the rest of the tortillas and pour the remain sauce and cheese over with a bit of the cheese over the dish. Place a top over enchiladas and bake for 20 minute. Serve hot and enjoy the spicy delicious flavorful Mexican enchiladas!
