Tofu

Tofu, Kimchi and Rice Soup

August 26, 2017 by The Partial Ingredients

Sometimes I get weird cravings for certain foods and I recently had a major one for a super clean, healthful soup. I guess the definition of clean food is up for debate but, for me, this recipe meets my definition. It’s just a really simple Korean inspired soup full of veggies and flavor. This would seriously be perfect comfort food during flu season (Fall is right around the corner, ya’ll!) Another part of this craving was for kimchi which I do get sometimes. I think it’s like a pickle craving where you crave like a salty, sour flavor? The kimchi’s flavor in this is soo good and was a perfect craving satisfy-er. I plan on making this anytime I feel bogged down from rich food or if I feel like I’m getting sick. I could see this soup being a good immune health booster. You can pick and choose whichever veggies you have on hand. I went the simple route with leeks, mushrooms and green peas. You can also substitute chicken stock with vegetable stock for a vegan option. If you do use chicken stock try making a homemade chicken bone broth beforehand–you won’t regret it! This is so quick and easy to whip up it makes for a great week day dinner option.

Tofu, Kimchi and Rice Soup

A deliciously clean and balanced soup full of tofu, kimchi, mushrooms and vegetables.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 400 kcal

Ingredients

2 tbsp olive oil
1/2 large red onion diced
2 leeks tops removed, sliced
3 cloves garlic minced
2 tsp soy sauce or more to taste
1 tsp chili garlic sauce or Sriracha or more to taste
3/4 cup green peas
1 cup spicy kimchi chopped
1 cup brown baby bella mushrooms sliced
1 cup brown or white rice dried (I used brown)
5 cups chicken stock or vegetable stock
1 package firm tofu

Instructions

Start cooking the rice as directed on the package instructions.
In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.
Add the mushrooms and cook another 3 minutes.
Add the tofu and cook covered another 5 minutes.
Stir in the kimchi, garlic sauce/sriracha and the soy sauce.
Pour in the chicken stock, taste and adjust seasoning as desired. Turn up the heat slightly until it starts to rumble and turn it back down. Cook for about another 10 minutes.
The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.
Cook another minute or two with the incorporated rice and peas. Remove from heat. Serve with green onions, extra kimchi or hot sauce and enjoy!

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Sweet & Sour Tofu and Rice Bowls

June 4, 2016 by The Partial Ingredients

Sweet & Sour Tofu and Rice Bowls

I love tofu but it can be a bit tricky to prepare correctly. I’ve had a couple issues with tofu, I wonder if anyone else had this happen? No matter how much oil I use in the pan, the tofu will stick to the pan and all the nice crispiness is sitting there stuck to the bottom! Very frustrating. Then if I’m using tofu in a stir fry, it has a tendency to crumble apart. Or if I’m attempting crispy baked tofu, it can become hard and have an unpleasant texture.

Now after a lot of experimenting I think I figured out the perfect way to get crispy fried tofu but still incredibly soft on the inside. I follow the same steps as pan frying sweet and sour chicken or fish: dipping the tofu in egg and batter, then finishing off in the oven. So simple I couldn’t believe I hadn’t thought of it earlier! The tofu really does taste just like sweet and sour chicken. Besides the awesome texture of the fried tofu, the sauce is really where it’s at. It caramelizes to perfection and is just so tasty! I served the tofu with just a basic rice bowl and peas as a side.

Sweet & Sour Tofu and Rice Bowls
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Tofu and Chickpea Massaman Curry

April 4, 2015 by The Partial Ingredients

I love the flavors of Massaman curry. This recipe is a take on those flavors but with a twist. Traditionally Massaman curry is made with chicken, beef, or tofu. I chose the tofu version for this recipe and added chickpeas for protein instead of potatoes and peas for more veggies. You can make the red curry paste from scratch or go to a local Thai or Asian market and pick up a pre-made version. I like to buy a few cans of the Maesri brand curry pastes on hand for busier nights. Surprisingly, I haven’t found a huge discrepancy in quality or flavor of the dish. I was pleased with how quickly the recipe came together and how flavorful the dish turned out to be. If you make a large batch of the curry paste before hand it makes for a perfect week day dinner that comes together quickly and easily.
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Thai Panang Curry with Tofu

September 8, 2014 by The Partial Ingredients

Does it get any better than a savory Thai broth with coconut milk and spices? This recipe is easy to make and doesn’t take long to throw together. For the curry paste I like to go to the local Thai market which saves me time but doesn’t skimp on flavor. Panang is moderately spicy and seasoned with turmeric, cloves, cinnamon, nutmeg and other savory spices. I chose tofu for this dish but chicken or beef can be substituted for the protein. This curry reminded me a bit of Indian curries since they often use the same spice profile. I served it with rice and garnished with plenty of fish sauce, fresh mint, lime juice and Thai basil.

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Tofu and Kimchi Mandu (Korean Dumplings)

April 2, 2014 by The Partial Ingredients

I am a big fan of finger foods and this recipe for little pan fried Korean dumplings can’t be beat! The dumplings are filled with tofu, white beans, kimchi, garlic, ginger and other flavorful ingredients! It all comes together tucked in a gyoza wrapper and sauteed. The recipe makes a lot of dumplings so I had no problem having this as a main course though it works perfectly as an appetizer. I served the dumplings with a savory Korean dipping sauce which paired together very nicely! If you prep the dumplings the night before it works great for a weeknight meal.

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Tofu and Kimchi Noodle Soup

May 29, 2013 by The Partial Ingredients

Anyone who has ever tried kimchi knows how addictive and delicious it is. I’m always finding new ways to incorporate it into recipes. Kimchi is a great addition to soups since the juice and flavor enhances the broth and turns it a pretty red color. This recipe is really easy to put together and doesn’t take long to prepare. For a few extra veggies I threw in mushrooms and bean sprouts, though i’m sure there are loads of other veggies you could add that would work great. I made the soup on the spicy side with added gochujang paste along with a healthy amount of sriracha as garnish.

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Tofu and Chickpea Curry with Green Peas

September 28, 2012 by The Partial Ingredients

Curries usually take a bit of time and effort to cook so I wanted to try one that didn’t take too long to make. This curry was easy to throw together and the cook time was pretty fast. I used a basic blend of turmeric, cumin, cinnamon, fenugreek, cloves, bay leaves, and coriander for the curry seasoning. The half teaspoon of turmeric was all it took to turn this dish into a bright yellow curry! The flavors were as vibrant as the color and the tofu, chickpeas and green peas worked great together. The milk and cream gave it a richness that heightened the curry flavors. The creaminess reminded me a lot of Thai coconut curries, just without the coconut flavor. The recipe worked nicely with a side of rice which I spooned into the bowl generously!

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Vietnamese Rice Noodle Salad with Curry Lemongrass Tofu

September 1, 2012 by The Partial Ingredients

Ever since I made a version of a Vietnamese Noodle Salad I have been taken with this dish and all its variations. This time I decided to try it with sauteed tofu in a curry lemongrass sauce. The sauce was sweet and spicy and tasted great mixed into the rice noodles. My favorite part about Vietnamese food is all the tasty condiments that go along with the dishes. I chose sliced carrots, persian cucumbers and bean sprouts for the veggie garnishes and mint leaves, basil, green onion, and cilantro for the herb garnishes. All of these condiments came together really well. The last garnishes included a tablespoon of spicy Sambal Oelek I made the night before and a few tablespoons of crushed and toasted peanuts–two delicious final touches!

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Tofu and Wakame Miso Soup

May 9, 2012 by The Partial Ingredients

Whenever I go to a Japanese restaurant I usually pick up a bowl of miso soup. I am a fan of soups of all kinds but this is one of my favorites and I’ve always thought about trying it at home. It turns out making miso is easy and the only trouble I ran into was finding a few of the ingredients. Luckily a local asian market carried the miso paste, seaweed and rice noodles. The other ingredients were easy to find at the grocery store. Making the soup was really easy and took less than 30 minutes to prepare. An important part of this recipe is not boiling the broth as it changes the flavor of the diluted miso. The result is a really great soup that is actually quite versatile–you can add tons of things and it would turn out great. Some examples could be cooked/shredded chicken, potatoes, carrots, bok choy, snap peas, spinach, etc.

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Kare Udon Soup with Tofu and Mushrooms

May 25, 2011 by The Partial Ingredients

I recently made Kare UdonB with beef and it seemed like it would go nicely as a meatless soup too. The recipe is identical to the previous one except I substituted the beef with tofu and mushrooms. The tofu was great with the curry flavors. I am completely sold on the packaged curry roux. This is my favorite curry, and I buy the “hot” version. It can be found in the asian foods section in grocery stores: I was skeptical since it looks a little like astronaut food, but the flavors have totally won me over!

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