For those of you who prefer visual instructions, we came across this video on YouTube. In it you'll see how someone seasons a brand-new carbon steel wok.
Although this differs slightly from the written instructions we have on our site here
It's equally as effective - just be careful not to burn your fingers!!
Monday, January 4, 2010
Sunday, January 3, 2010
Almond Tofu
Ingredients (use vegan versions):
1/2 cup almonds (raw, roasted, or toasted)
1 block extra firm/firm tofu (frozen, thawed, and cubed)
1/4 cup soy sauce
2 tablespoons peanut butter (creamy or crunchy)
sprinkle of onion powder and garlic powder
oil (I used safflower and sesame)
1 tablespoon ginger, chopped or grated
3 garlic cloves, minced
3 celery stalks, chopped
8 green onions, sliced
1/2 small head of cabbage, chopped
fava beans or snow peas
2 tablespoons cornstarch + 1 1/2 cups water
1/4 cup soy sauce
Directions:
Quickly toast/roast the almonds. Pour 1/4 cup soy sauce, the peanut butter, and the garlic and onion powder in a bowl. Toss cubed tofu in with this sauce and heat safflower/sunflower/olive/canola oil in a wok or large pan. Once oil is heated, add the tofu, and stirfry until golden, crispy, and cooked throughout.
Transfer the tofu to a bowl, and heat some more oil in the wok. Add the celery, cabbage, and beans/peas, and stirfry for about 5 minutes. Add the ginger, garlic, and green onion, and stirfry for one more minute. (You may add any vegetables that you desire, at any point!)
Mix the cornstarch, water, and additional 1/4 cup soy sauce, and pour over veggies. Continue to cook and stir until the sauce is thickened to your liking. You may add more water or soy sauce. Once it is thick, toss in the almonds and tofu.
Serves: 4-6
Preparation time: 20-30 minutes
1/2 cup almonds (raw, roasted, or toasted)
1 block extra firm/firm tofu (frozen, thawed, and cubed)
1/4 cup soy sauce
2 tablespoons peanut butter (creamy or crunchy)
sprinkle of onion powder and garlic powder
oil (I used safflower and sesame)
1 tablespoon ginger, chopped or grated
3 garlic cloves, minced
3 celery stalks, chopped
8 green onions, sliced
1/2 small head of cabbage, chopped
fava beans or snow peas
2 tablespoons cornstarch + 1 1/2 cups water
1/4 cup soy sauce
Directions:
Quickly toast/roast the almonds. Pour 1/4 cup soy sauce, the peanut butter, and the garlic and onion powder in a bowl. Toss cubed tofu in with this sauce and heat safflower/sunflower/olive/canola oil in a wok or large pan. Once oil is heated, add the tofu, and stirfry until golden, crispy, and cooked throughout.
Transfer the tofu to a bowl, and heat some more oil in the wok. Add the celery, cabbage, and beans/peas, and stirfry for about 5 minutes. Add the ginger, garlic, and green onion, and stirfry for one more minute. (You may add any vegetables that you desire, at any point!)
Mix the cornstarch, water, and additional 1/4 cup soy sauce, and pour over veggies. Continue to cook and stir until the sauce is thickened to your liking. You may add more water or soy sauce. Once it is thick, toss in the almonds and tofu.
Serves: 4-6
Preparation time: 20-30 minutes
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