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Tofu Shrimp
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Grilled Sweet + Sour Tofu “Shrimp” Recipe from Australia

Grilled Sweet and Sour Tofu “Shrimp” from Australia

I am always looking for ways to take great recipes and make them healthy.  This adaptation is from the Grilled Shrimp served at the Australia booth in this year’s Food & Wine Festival.  All the ingredients are healthy and while I will eat seafood on rare occasion, I wanted to try an alternative.  I did a lot of research and found that tofu can be a viable alternative. I have never worked with tofu, but now is the time to give it a try.

Tofu Shrimp

Traveling Gals Tip:  The trick to taking a recipe and making it “plant based” is to evoke a similar taste and texture, not an exact replication of the original.

Grilled Sweet and Sour Tofu “Shrimp” from Australia Recipe

  • Extra Firm Tofu
  • Green Peppers
  • Green Onions
  • Snap Peas
  • Sweet & Sour Sauce (mine is from Whole Foods)
  • Soy Sauce
  • Quinoa (you can substitute rice, polenta, mashed potatoes, etc.)

Tofu Shrimp

I read many conflicting reports on how to prepare the tofu.  In the end I prepared the tofu as follows:  drained the tofu and patted it dry; cut it in cubes; put it in a bowl; added soy sauce and refrigerated for about 30 minutes.  I wanted the tofu to be as firm as possible and not at all mushy.  I pan grilled the tofu for about 10 minutes (5 minutes on each side).    I removed the tofu from the pan and added the peppers, onions and peas for grilled for another 10 minutes or so.  I combined all the ingredients, added the sweet and sour sauce and poured over a bed of quinoa.  You can substitute any grain or potato you prefer.  In the end, this was a very easy and light entrée.  With the tofu and vegetables included I did not bother with any sides.   I was very pleasantly surprised by the tofu.  I even tried a couple cubes without the sweet and sour sauce and it was great.  The consistency stayed firm and the outside was crispy.   All in all the dish came together very well … a success!

Tofu Shrimp

-Kary

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Vegetable Moroccan Tagine Recipe

Inspired by a visit to North Africa and of course, my countless visits to the Moroccan pavilion at EPCOT I have always been curious about cooking in a tagine.  Thanks to my wonderfully thoughtful daughter, I now have the opportunity!  She gave me this beautiful tagine for my birthday purchased from Sur La Table.  For those not familiar, a tagine is a ceramic or clay slow-cooking pot popular in Morocco, Tunisia and Algeria. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded cone.  Tagines are traditionally heated over charcoal and eaten communally.  Diners gather around the tagine and eat by hand using pieces of bread to scoop up the vegetable and sauce.

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