Asian inspired

Crispy Baked Spicy Tofu. The best. Vegan & GF.

January 12, 2021 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Tofu, Vegan, Vegan proteins, Wheat Free

Good day sweet friends! Today for my food prep I finally decided to document my go-to spicy baked crispy tofu cubes. I haven’t made this in about 2 months… with the move, cooking wasn’t a priority. I go back to work this week and I wanted to fill my fridge with tons of easy and quick meal ideas.

Okay less ramblings… let’s get to this!

Ingredients:
2 extra firm blocks of Wildwood tofu (drained and no need to press)
1/4 cup of liquid aminos
1 tbl of avocado or whatever oil you prefer
Depending on your spice preference, use 2 tbl to 1/4 cup of spicy chili paste (I get mine at Target or the Asian market)
1 tbl of smoked paprika
2 tbl of cornstarch
4-6 cloves of chopped garlic
1 nub of fresh ginger, peeled and finely diced

Method:

Preheat your oven to 400 degrees. Get a baking sheet ready to go. This is one of those toss it all in the bowl and mix. I add all of the sauce/marinade components and whisk. Then I cube my two blocks of tofu. Add to the bowl and toss to coat ensuring the cornstarch powder is blended well.

Once your oven is preheated, with a slotted spoon remove the tofu (attempting to drain as much of the marinade as possible) and add the tofu to your baking sheet.

Bake for 25-30 minutes tossing occasionally. The edges should be golden brown and crispy yet a soft interior. Remove and allow to cool completely before putting in an airtight container with a lid for storage in the fridge.

I add these cubes to power bowls, salads, pastas or eat straight out of the container. I hope you enjoy!

~ox

— Knead to Cook

Vegan Mongolian Beef with Soy Curls.

June 17, 2020 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Sauces, Vegan, Vegan proteins, Wheat Free

If you haven’t tried soy curls, what have you been waiting for? They are the vegan version of chicken but so much better! Much like chicken, soy curls, once rehydrated, take on any flavor you throw at them. Here is one of my favorite recipes. They are so easy and unbelievably good! I took a stab at my favorite dish, Mongolian beef (minus the beef) and this recipe came out beautifully. As noted, you can bake or pan sauté the soy curls to cook the water out of them and get them nice and golden. The recipe is quite adaptable too, so add more or less of what you love. ~ox

Ingredients:

2 lbs or about 2 bags of soy curls
Water for soaking
Avocado oil

Sauce:

1 tbl of cornstarch mixed
1 tbl water (you’ll need more water to thin out the sauce later)
1/3 cup of liquid aminos or soy sauce
1 tbl of chili paste
1 tbl grated ginger
3-5 cloves of garlic, chopped
1 tbl of Hoisin sauce
1 tbl coconut or brown sugar
1/3 cup of water
1 tsp toasted sesame oil
1 tsp red pepper flakes
Salt and pepper to taste

Garnish:
Black sesame seeds
Green onions

You can cook the soy curls on the stove top or in the oven. Regardless, toss with some kind of oil and cook until lightly golden. For this recipe I cooked them in the oven as I had it on from prior baking. Preheat your oven to 375 degrees. Begin by dumping your dried soy curls in a big bowl. Cover with hot tap water and allow to sit for 8-10 minutes. Once hydrated, I dump the curls into a large colander and allow to drain for a few minutes. Then I push them down firmly into the bowl to release any extra water. Drier soy curls work best! Once most of the water is out, spread evenly onto a baking sheet and spray with oil. Toss to coat. Bake 20-25 minutes or until lightly golden checking on and tossing occassionally.

Every time I look at this picture I realize I need to make my garlic knife cuts more precise.

In the meantime, add the cornstarch and water to make a slurry. Whisk to combine then add that along with the other sauce ingredients to a small pot over low heat. Whisk to combine. If the sauce thickens too much, simple add some water and whisk. I probably added 1/3 cup of additional water as it thickened.

Remove the soy curls and add to a large bowl. Pour the sauce over top and toss to coat. Serve over rice or your favorite grain. I topped with black sesame seeds and green onions.

I’ve linked where I buy my organic soy curls with my Amazon affiliate link. But you can also purchase at an Asian market.

You’re looking for them to get slightly golden but avoid over cooking as they can become too tough.

I hope you enjoy! ~ox

— Knead to Cook

The super easy raw Asian salad. Vegan. Gluten free.

July 21, 2019 by Knead to Cook Filed Under: 4th of July/Patriotic, Asian inspired, Brunch, Fruit, Gluten Free, Party Foods, Salads, Side dish, Vegan, Vegan proteins

This is one of my all-time favorite salads ever. But the trade off is that your kitchen will be quite messy due to the prep work but in the long run… it’s totally worth it! If you prefer, check your local market for sliced/chopped veggies that would make this recipe prep faster/easier.

I’ve been on a mission to eat as many different veggies and fruits in each meal I make. This one is packed with tons of veggies and the flavor – perfection! So less chatting and more sharing… can’t wait to hear what you think! Please leave me a comment if you make this salad. And please know that this dish makes a ton! Perfect for a big family gathering or as a meal prep on the weekend for the week. Please note if you wish to meal prep this salad for the week – prepare and store the dressing in a separate container and dress when needed.

Ingredients:

4 tbl of rice vinegar
4 tbl of liquid aminos or soy sauce
2 tbl of tahini paste
1 tablespoon of maple syrup
1-2 larger mandarin orange segments, peel and set aside
1 larger nub of fresh ginger, peeled and grated finely
1 tsp of chili paste
3 cups of Napa cabbage, finely chopped
3 cups of red cabbage
1 cup of shelled edamame, I used frozen and defrosted
1 bag (about 2 cups) of shredded carrots
1 lb of Brussels Sprouts finely grated or sliced on a mandolin
2 large red bell peppers, sliced into small pieces
1/2 to 1 cup of dry roasted organic peanuts or Marcona almonds
4 green onions, finely chopped
Garnish: 2 tbl black sesame seeds

Method:

Into a very large bowl, add your rice vinegar, aminos, tahini paste & syrup. Whisk to combine. Then add your remaining ingredients. I used a mandolin to slice the cabbages and Brussels sprouts for really thin slices. Toss to coat prior to serving. Enjoy!

This salad is the perfect summer lunch or dinner idea. Again: If you wish, you can always add the dressing ingredients to a Mason jar and keep separate if you aren’t eating that day. Just dress prior to serving. Enjoy!

— Knead to Cook

Easy spicy tofu steaks. Vegan. GF.

November 8, 2018 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Wheat Free Leave a Comment

If you follow me on Instastories you see these tofu steaks ALL THE TIME! I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge. I also have eaten these as a snack on the go.

Now I know, you fall into one of two categories. You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent. I GET IT! I’ve had more bad tofu than good until I started to make my own and this recipe is everything. However, I have a few caveats. You need to use a extra firm tofu (extra). I love Wildwood super firm that comes in a block. No need for pressing which is a game-changer for most as people don’t own tofu presses. I find mine at Whole Foods but check your local grocer.

This recipe is super easy and quite forgiving.

Ingredients:
1 block of extra firm tofu
1/4 c chili paste
1/4 c liquid aminos or soy sauce
2 tbl of maple syrup

Method:

To prepare your tofu, slice thin steaks about 1/3 of an inch or so. Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover. Refrigerate for about 1 hour and then flip each tofu steak. Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).

I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side. You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes. Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit. You can eat immediately or refrigerate leftovers for the week.

— Knead to Cook

Asian tofu protein bowl. V. GF.

March 27, 2017 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Pressure Cooker, Running/Races, Tofu, Vegan, Vegan proteins, Wheat Free 2 Comments

Asian tofu protein bowl.

In the pursuit of feeding one of my Boston bound marathon runner clients, targeting foods that are high protein & a less bean focused menu this week. My mind obviously went to tofu, my absolute favorite source of protein and this dish was created from experimenting in the kitchen.

Now if you follow my Instagram story, you’ve seen me whip up marinated tofu similar to this recipe but I’ve never really documented it. It was always a recipe I whipped up from memory but never shared. I had literally hundreds of emails asking for the recipe and so it goes… here it finally is! My apologies for my tardiness but I’ve been quite busy with recipe jobs/blogging, cooking and oh hey all things college-related including many flights being booked for travel. But I digress… this recipe is a trifecta of protein, carbs, fiber and all thing good in the world. One dish meal that is pure perfection. I hope you enjoy this one as much as we do.

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— Knead to Cook

Raw Asian Chopped Napa Salad. Vegan. Gluten Free.

May 16, 2016 by Knead to Cook Filed Under: Appetizers, Asian inspired, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Salads, Vegan, Vegan proteins, Vinaigrette, Wheat Free 2 Comments

I remember the very first time I had a similar salad and started my obsessive love for it. My oldest was in grade school and I was chairing a teacher appreciation luncheon. My friend Kelly brought a similar salad in and after lunch, we all sat down and ate some leftovers before cleaning up. This salad was crunchy, packed with Asian flavors and filled with peanuts. Everything that I love. I’ve obviously adapted this salad over the years removing the chicken as my protein and just focusing on the veggies. I make this salad on the weekends and we have it all week for lunches or sides with dinner. It’s great atop tacos for a crunchy element. It has such depth of flavor and I have yet to meet someone who doesn’t love it. Think of all the summer parties you’ll host or attend… this recipe is perfect!

You can easily chop all veggies prior to making this dish. I make a big batch of the dressing and keep it in a lidded glass jar in my fridge. The dressing works well to marinade tofu or tempeh. It’s obviously great for other salads as well. Super easy to make and the prep is in the chopping. I hope you find this recipe as captivating as I do. Ha.
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— Knead to Cook

Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

June 15, 2015 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Party Foods, Running/Races, Salads, Side dish, Vegan, Wheat Free 1 Comment

Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

Happy Monday everyone! Well after an uneventful weekend… I’m bracing myself for the craziness to ensue this week. My youngest starts back to tennis. My oldest is in the throngs of summer swim, working and meets. Board meetings, doc appointments, traveling… Deep breathing shall commence. I know I’m not the only one out there doing it all… but I start to get a bit overwhelmed. Isn’t it summer? Shouldn’t life be relaxing?

This weekend I did work on creating recipes to share this week so I didn’t neglect my blog. I have two salad recipes that are summer-inspired and awesome to keep in the fridge making dinner super easy. Vegan or not… you can add a protein of your choice and you are good to go. And one pickling recipe that is so addictive. While taking pics, my husband and I stood over the jar devouring the finished product. I’m embarrassed to admit it but … it’s the truth.

Okay I’ll stop babbling and start with this fun and delicious recipe.
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— Knead to Cook

Smoked Sesame Tempeh.

November 3, 2014 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Vegan, Vegan proteins Leave a Comment

Smoked Sesame Tempeh by Knead to Cook.

Happy November!! I can’t believe we’re in the month of Thanksgiving. I mean Christmas is NEXT month. I’m trying to breathe because I’m normally on top of gifts etc. by now but this year is just different. Trying to mix things up this year…we shall see how this works out.

I hope you Halloween was super fun! My oldest and her boyfriend took my youngest trick or treating. We went through about 25 lbs of candy – Happy to report that not one piece was consumed by me. Friday my husband took off so we went to the farmer’s market early. Took the dogs for walks and enjoyed the day after a really hard week. Saturday was my rest day and then Sunday it was crazy windy and despite my desire to ride – I opted to run. My husband rode his bike. The winds were in excess of 20 mph. I’ll admit – it was a hard 7 miler but I got it done. Then we enjoyed watching the NYC marathon and then football the rest of the day and cooking.

Yesterday I was in a mood for tempeh and wanted to cook it in a different manner. The end result was really good and my husband and I pretty much ate it all. I hope you enjoy this recipe and give it a try.
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— Knead to Cook

Chicken Teriyaki in the Slow Cooker.

December 5, 2013 by Knead to Cook Filed Under: Asian inspired, Chicken, Crock Pot, Wheat Free 8 Comments

Slow cooker, crock pot, whatever you call it – it is a lifesaver for busy families. This week has been totally nutty for me. Lots of swim commitments in the afternoon and evenings and this weekend starts our weekend meets. I’ve also been quite smitten with my slow cooker as I got a brand new one that does all of these great things so today is my second day testing it out. This recipe is so easy and so flavorful. You can easily toss all of the ingredients into your slow cooker and make rice ahead of time and you will have dinner the minute you get in the door after work/taxiing or whatever you do. During the busy holiday season, recipes like this are a must to be the ultimate time saver and who can’t use more time?

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— Knead to Cook

Balsamic grilled chicken and plums.

August 23, 2013 by Knead to Cook Filed Under: Asian inspired, Chicken, Fruit, Gluten Free Leave a Comment

Like everyone on the planet who eats/prepares chicken, the search for a new, fun recipe is always a mission. My husband was coming home from being away all week on business, I had chicken defrosting and originally thought it would be fun as shish kabobs but I didn’t have time to soak my sticks so I opted to grill (indoors due to a bit of rain) on my grill pan. This dinner came together perfectly and in one pan, which hey, is a big score in any kitchen! I topped the final product over leftover quinoa I had in the fridge but it would be great over some brown rice too.

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— Knead to Cook