Food Truck lunch today at the Winter Farmer’s Market… Tofu with chipotle mole sauce and piled high with tangy crisp cabbage slaw on blue corn tortillas.
Tag: tofu
Restaurant Review: Myung Ga Korean BBQ – Utah
Myung Ga Korean BBQ in West Valley City, Utah. Great spot for a business lunch meeting. Next to Hale Center Theater for date night dinner. Dishes are flavorful and service pretty quick. Great options for meat lovers and vegan. Vegetable Tempura, appetizer tofu soup, hotstone rice with veggies.
Restaurant Review: Guru’s Cafe – Utah
Warm weather + outdoor seating + healthy food = great dinner out. Chipotle chicken wrap, Asian salad with tofu, sweet potato fries and spiced hummus with pita and chips. Mmmmm… thank you! Great spot for casual dates, business meetings, and large family parties. Always something for everyone in the crowd.
Restaurant Review: Tea Rose Diner – Utah
Looking for some amazing Thai in Salt Lake County? Check out Tea Rose Diner, in Murray. Swai fish stir fry, pineapple curry, veggie pad thai, sweet thai basil with tofu… fantastic! Friendly service, reasonable prices, simple ambiance. Great spot if you have both meat and veggie eaters in your party.
Restaurant Review: It’s Tofu – Utah
Meeting a business associate for lunch, so I checked UrbanSpoon for vegan/vegetarian options near her office. I love using UrbanSpoon for vegan/vegetarian restaurant ideas. I found a new place called It’s Tofu – offering Korean dishes with veggie and meat options. Hooray!
I enjoyed the Hot Stone Pot with tofu. I opted to add brown rice for $1 extra – well worth it. The veggies included carrots, bean sprouts, zucchini, and mushrooms. The pot is actually hot, so I had to mix the ingredients right away – otherwise it’ll burn on the bottom. With a chile sauce that I added periodically through the meal, it was yummy! I will absolutely get this dish again.
The Korean traditional sides of kimchi, potatoes, radish and spicy cucumber slices. The waiter will bring more of the sides as desired. I had some extra radishes… love the tart vinegar flavor.
Great lunch. Great spot for a business meeting. Fresh ingredients. Perfect portion size. Great wait staff. Reasonable prices.
Recipe: Vegan tofu veggie stirfry
I’ve been in the mood for a stir fry with tofu, so I cleaned out the fridge from all the veggies I could get my hands on. Ultimately, the recipe turned out really good.
Serves 4
INGREDIENTS:
1/2 white onion sliced
3 clove garlic, minced
4 baby bokchoy, cut into fourths lengthwise
2 c carrots sliced diagonally
1 head of broccoli cut into florets
1/2 orange bell pepper julienne sliced
2 inch piece of ginger, peeled and diced
2 zucchini sliced
1 package extra firm tofu, cut into rectangular slices about 1/2 inch thick
Tofu seasoning: Mix together 1 tablespoon each cumin, chinese five spice, crushed red pepper, white pepper
Water for stir fry
1/2 cup cilantro, rough chop for garnish
1 lime, cut into fourths for garnish
For extra heat, use chili paste or Sriracha for garnish (a little goes a long way)
DIRECTIONS:
Start with cooking rice because you’ll want the rice ready to eat before the stir fry is cooked. We used 2 cups brown rice, which yielded about 6 cups cooked. We like to have extra rice on hand for left overs. Rice cookers are a wonderful invention!
Preheat oven to 400 Degrees. Line 1 cookie sheet with parchment paper so that the tofu doesn’t stick. One piece at a time, coat the tofu slices with the tofu seasoning and lay the slices on the prepared cookie sheet. Bake for 10 minutes, then flip the tofu slices and bake for another 10 minutes. Should be firm, with a little crispness on the edges. If not crispy, don’t bake longer because can get too hard. Once ready to serve, diagonally cut the tofu rectangles.
While the tofu is baking, cook the stir fry. Heat large skillet on medium-high heat. Add about 1/4 cup of water and water sauté the onion, garlic for about 3 minutes, adding water as needed so that the veggies don’t stick. Add the other veggies and continue to water sauté until cooked al dente – about 5 minutes. Covering the pan helps keep the moisture in for the sautéing
To serve, bed of rice with veggies and tofu rectangles on top. Garnish with cilantro, lime and Sriracha. No oil, no salt, no sugar, no explaining vegan needs to a Thai waiter. How do you say “bon appétit” in Thai anyhow?
Enjoy, my friends!
Restaurant Review: Pad Thai Siam – Orem
Explored a new Thai restaurant in Orem, Utah. This place used to be called Thai Bombay, but didn’t last long. We had heard that Pad Thai Siam was a good spot, so we checked it out.
Wow. Basil sauce amazingness.
If you go, get the Basil Sauce dish. You can try any number of meats with the sauce. We loved it with tofu and 3 stars of heat.