Posts Tagged broccoli

Broccoli and tomato, tofued

Broccoli and tomatoes go so very well together, especially when there is tofu involved.

The recipe that inspired Yusuke on this occasion called for canned tomatoes, but we went with juicy fresh ones instead.

First, he scored the skin of 6 tomatoes and placed them in hot water so that the skin started to peel. He removed them and peeled the skin completely. Then he cubed them and removed the seeds.

Next, he boiled cut broccoli for a few minutes, just until the colour started to change.

In a frying pan, he let sizzled a bit of minced garlic in olive oil and then added cubes of firm tofu, frying them until slightly brown.

Next, he added the broccoli to the pan, along with strips of zucchini for a bonus. Then tomatoes were added last.

Finally, the seasoning:

  • dashi
  • soy sauce
  • sake
  • mirin

…all approximately equal parts (probably 1 tbsp each).

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Brocc-squash-oli stir fry

This is a quickie quick stir fry. First, Yusuke microwaved the acorn squash for a few minutes to get it partially cooked. He also boiled the fresh broccoli separately in a saucepan. He then added the cooked veggies to sliced carrots and pork (I think) in the frying pan and sautéed everything together with minced ginger, soy sauce, dashi (a tiny bit), white wine, and mirin.

N.B. The squash was particularly good, having come from the very last farmer’s market on the McGill campus for the fall. I was late in arriving, but the seller was kind enough to unpack her car to let me peruse her wares!

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Thai broccoli stir fry

Having acquired some nam pla (fish sauce), Yusuke put together this lovely Thai-ish stir fry.

He began by chopping and boiling fresh broccoli. He noted that it could also be steamed to retain crunchiness, but since his poor mouth was sore from a trip to the dentist, he opted for softer veggies.

Next, he moved to a frying pan and heated minced garlic and tons of ginger. Adding a bit of oil, he sautéed pieces of chicken. After these were cooked, he added the drained broccoli to the pan. After this simmered for a while, he dumped in halved cherry tomatoes.

Finally came the sauce: 1.5 or 2 tbsp of nam pla and a splash of lime juice.

Nam pla is essentially anchovy extract, salt, and sugar. It smelled a bit stinky in the bottle, but it tasted quite nice in the stir fry.

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Broccoli-tofu-chicken bowl

This one’s not so exciting, but I think it still deserves a write-up. Because it has tofu.

Yusuke boiled cubes of tofu, sliced white onions, and chopped fresh broccoli in water with a bit of dashi. After the broccoli was cooked, he added chicken that had been sauteed earlier. The water was drained, and verything was dressed with an improvised ponzu sauce: rice wine vinegar, soy sauce, and lime juice. Plus shichimi on top!

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I’m tardy in posting this…we ate it a month ago as a beautiful Valentine’s Day treat. Yusuke followed a (Japanese) recipe but omitted the butter called for in the original. First, he sautéed uncooked white rice and chopped white onions in olive oil (2 tbsp?). After it was cooked, he added chicken broth, which was absorbed into the rice. Next came broccoli, carrots, and shrimp and last, everything was seasoned with salt and pepper. We had a bit of cheese in the freezer, leftover from my last quiche which Yusuke crumbled into his bowl (I passed).

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Tofu, broccoli, shrimp stir-fry


This was an especially lovely stir fry with a nice colour contrast of tofu, broccoli, and shrimp. Firm tofu was used here, as silken breaks apart too easily. The fresh broccoli was especially tasty; it’s much better than frozen despite the mess the florets tend to make. The stir fry seasoning was very simple:a few tbsps of chicken broth, potato starch (1 tbsp dissolved in 1 tbsp water), and salt & pepper to taste.

Comme d’habitude, we also had miso soup (with more tofu and green onions).


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Broccoli stir fry

Broccoli stir fry

Broccoli stir fry

Yeah, so I don’t have a whole lot to say about this one. It’s just a typical stir fry, with carrots, broccoli, and white onions. The seasoning includes the old standbys of garlic, ginger, soy sauce, and mirin (with potato starch). But it was tasty. And the broccoli is very attractive. Fresh is so much better than frozen. That’s all.

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Maple ginger acorn squash

Maple ginger acorn squash

Maple ginger acorn squash

I prepared this dinner, and thus it was easy. I must give credit where credit is due: I used Chef Girl’s Warm Ginger Squash and’s Maple-Roasted Acorn Squash for inspiration.

So, the components of this dish were: microwaved acorn squash halves, a sauce of maple syrup, salt, black pepper, minced ginger (lots!), and butter, and green onions and toasted almonds as toppings.

I also made a quick vegetable soup with canned tomatoes, carrots, broccoli, and white onions. I used herbed vegetable stock and added two bay leaves and a bit of parsley.

All-in-all, a very autumny and tasty meal.

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Broccoli with tofu sauce

Broccoli with tofu sauce

Broccoli with tofu sauce

This was one of my culinary experiments. Which rarely turn out well. Sigh. This was actually supposed to be a quiche-like dish with tofu instead of eggs. I used a blender to mix silken tofu, soy milk, parmesan cheese, Italian seasoning, garlic, red pepper flakes, salt, and black pepper. I poured the mixture over boiled broccoli, baby spinach, and green onions, and then I baked it in the oven for 45 minutes.

Alas, it never quite thickened properly, thus becoming tofu sauce rather than tofu pie. I think next time I’ll add cornstarch or something. The “sauce” though, turned out to be rather more tasty than I expected, similar to a cream sauce without being oily.

We had plain rice on the side, along with spicy tomato-peanut butter soup. Which, being very easy, I make from time to time. First, I sauté white onions in the soup pot with lots of minced ginger and some garlic. Then I add the rest of the ingredients: vegetable broth, 1 tbsp of tomato paste, 1 cup of peanut butter, salt, sugar, and most importantly, red pepper flakes and either tobanjan or Thai Sriracha sauce. I like to make it pretty spicy, because the final touch is to add raw bean sprouts when serving the soup. The cold, crunchy sprouts nicely balance the spiciness.

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