Tofu Hash 2 ways – Lettuce wrap and Noodle Bowl
I was watching Pioneer Woman on Food Network. A network that fascinated me eons ago when I first came across this huge conglomerate that presented food to the eyes and ears of the common man like no other I had seen before. So many shows on food ! Back home we didn’t have these many food related TV shows a few decades ago, but the scene has changed much now. Food is now an industry across the globe, patented, marketed, promoted like no other need of man. Fascinates me till today ! Especially when I find vegetarian /vegan recipes from not my usual sources! Thank you Pioneer Woman for inspiring me to try this one.
Like anything that grows out to be bigger than it can be, there are pros and cons to it. The repeated marketing of a said brand, product, personality, etc has an influence on the intended viewer. Even food blogs have grown manifold. With the pandemic came this huge influx of bloggers, foodies, social media influencers, etc., and I am no exception. If it wasn’t for this 2020 I would have yet again postponed chronicling our recipes. But what keeps me captivated, what holds my attention constantly, what makes me go back to such established names, brands is my relatability to their content. But in the last few years the whole world of the home food bloggers has captivated me and I am loving what I am learning from them !
Another popular propaganda in today’s world is eating healthy. I wonder if my mother and grandmother really had a specific agenda to cook/eat healthy. Food has/had a more holistic approach in general. More than 90% of what we ate was homemade with locally sourced ingredients and the concept of freezing food and reheating it was nonexistent, due to the hot and humid weather. Ayurveda encourages one to cook and eat on a daily basis and avoid eating leftovers since the nutrient values change with temperature changes. But in today’s world, is that possible every single day ? I try, but sometimes I simply can’t keep up. Leftovers and ready-to-eat meals come in handy on the days when one needs that extra help in the kitchen. This recipe worked well as a snack for one afternoon and as a component for lunch the following day !
Recipe : Tofu Hash – Asian Inspired
|Prep Time : 10 minutes||Cook Time : 10 minutes|
|SPice Level : 🌶🌶||Ease Level : 😃|
|Serves : 4 to 6||Asian Inspired|
( Check Notes for variations )
- Firm tofu – 1 block – drained well and chopped into small cubes/crumbled
- Chopped veggies – 1 cups – carrots, onion, celery, scallions
- Frozen corn kernels – 1/2 cup
- Red onion – finely chopped – 1/4 cup
- White sesame seeds – 1/2 teaspoon
- Sambal oelek – 1 tablespoon
- Hoisin sauce – 2 tablespoon
- Cane sugar – 1 teaspoon
- Minced garlic – 2 cloves
- Grated ginger – 1 inch piece
- Salt to taste
- Oil as needed
How To :
- Chop and keep all the veggies ready. Quick cooking on medium high heat ensures the veggies retain their crunch and color.
- Heat a skillet on medium high heat and add 2 teaspoons of oil. Once oil is hot add the sesame seeds, let them toast for 20 seconds.
- Next add the chopped onions, some salt, and let them cook for a minute, stirring in between. Next add the white parts of the chopped spring onion.
- Now add the minced garlic and grated ginger, saute for 30 seconds.
- Add the chopped carrots and celery and let them cook for a minute.
- Throw in the corn kernels next. Let them cook, will take about a minute or 2. Do not overcook the veggies, they taste best when they still have a crunch left.
- Toss in the chopped tofu, some salt and mix well.
- Next add in the sambal oelek and the hoisin sauce. Mix well to incorporate it into the veggies, let it come together for 30 seconds.
- Check for seasoning, adjust it to your liking and turn off heat.
- Serve them in lettuce cups for a great snack time indulgence or toss them in cooked noodles to make scrumptious meal out of it. Both taste absolutely delicious !
- Use firm or extra firm tofu, drained very well, chopped or crumbled.
- Use soy sauce instead of hoisin sauce or any spice blend you like.
- Use hot sauce or chili paste or any form of heat you like.
- If you are not using sambal oelek, add a splash of rice vinegar or any vinegar for that zing.
- Use any veggies of choice – cabbage, zucchini, red cabbage, etc.,.
- When chopping the spring onions/ scallions, save the top green portions for garnish and add the lighter green and white parts while cooking.
- Keep it as mild or as spicy as you like.
As always, customize it to your liking and make it your own. We loved it both ways!