SAUCY CURRY NOODLES

From @TheAlmondLane on Instagram

 

Ingredients:

 

Tofu:

1 block extra firm tofu, grated

⅓ c soy sauce

1" ginger, grated

1 T rice vinegar

1 t smoked paprika

1 t garlic powder

1 t sesame oil

 

Sauce:

2 t curry paste

2 garlic cloves, crushed

1" ginger, grated

Juice of ½ lime 

1 t brown sugar 

1 T peanut butter 

1 T soy sauce

1 t sesame oil

400ml coconut milk 

Broccoli:

1 broccoli head, cut into florets

1 t sesame oil

1 t garlic powder

½ t salt

 

Other:

3 servings vermicelli noodles, cooked according to package instructions

Sesame seeds to garnish

Chili crisp 

Method:

 

Mix tofu marinade ingredients in a large bowl, setting aside 2 T marinade.  Add the tofu to the bowl and mix.  Spread over a lined baking sheet and roast at 400°F for 20 minutes, or until crispy.  Stir halfway through.  Once crispy, toss with reserved marinade.

 

Add all sauce ingredients to a blender and blend until smooth.  Pour into a dutch oven, rinse the blender out with ½ c water and add to the dutch oven.  Bring to simmer, turn heat down to low and cook 10 minutes.

 

Steam broccoli florets 6 minutes, then toss with sesame oil, garlic powder and salt.  

 

Serve the noodles topped with a few spoonfuls of sauce, add tofu, broccoli, sesame seeds and chili crisp.

CHEUNG FUNG SAUCE

Ingredients:

 

4 t oyster sauce

1 t soy sauce 

½ t kuromitsu syrup

2 T hot water

 

 

Method:

 

Mix together and pour over cheung fung, bok choy, or broccoli. 

GINGER SCALLION OIL

From The Woks of Life

 

Ingredients:

 

4 T scallions, finely chopped

3 T ginger, grated from frozen

 

½ c olive oil

Pinch of salt

 

 

Method:

 

Heat oil until shimmering in a small saucepan.

 

Add ginger and scallions and cook, stirring, for 30 seconds.

 

Remove from heat, stir in salt, and transfer to a bowl or jar. 

MISO BUTTER SCALLOPS

Adapted from Omnivore's Cookbook

 

Ingredients: 

 

Miso butter

¼ c white miso

2½ + 1 T unsalted butter, divided

½ t sake

½ t balsamic vinegar

 

1 lb scallops

Salt

Lemon wedges

Method:

 

Whisk miso and 2½ T butter thoroughly in a small bowl.

 

Heat sake and balsamic vinegar in a small saucepan over medium heat until just warm.  Add miso butter and turn off heat.  Whisk until smooth.

 

Preheat a dry large skillet over medium heat.  Add the remaining 1 T butter.  Once the butter is melted and beginning to brown, add the scallops.  Cook 1 minute, then flip and reduce heat to low.  Cook until no longer translucent.

 

Add miso butter onto the serving plate, top with scallops.  Serve immediately with lemon wedges.