Shrimp and Tofu Salad

Inspiration: B and I really like tofu, but it always seems like every time that I buy it, I can’t figure out what I want to do with it. Most recipes that I find for tofu are Asian-inspired, but I just wasn’t feeling that this week. I had all kinds of odds and ends that needed used in my refrigerator, including a bunch of lettuce, so I decided to make a salad with a bit of a Mexican twist.

What we Loved: To be truthful, I wasn’t expecting to enjoy this meal as much as I did. I’m really not a huge lettuce-based salad fan, and neither is B, but this salad was so great! Perhaps  because I put so many ingredients in it that you could barely find the lettuce. :) Regardless, it was a great meal-sized salad with all kinds of bright, Mexican/Southwestern-inspired flavors. I coated the tofu in a taco seasoning, and I coated the shrimp in a yellow pepper cilantro pesto, and the two different flavor profiles complimented each other very well. The tofu carried the flavors of all sorts of spices, and the shrimp were light and fresh. With the addition of tomatoes, onions, cilantro, and feta cheese, this salad had all kinds of bright, fresh, and spicy flavors that provided for a nice and healthy meal.

Helpful Hints: I mixed a ton of cilantro in with the lettuce, and I thought that it really went well with all of the other flavors. So I would definitely recommend going heavy on the cilantro. I also think that goat cheese or chihuahua cheese would work great in this salad. I used feta because it’s what I had, but really any kind that you’d like would probably taste great. Lastly, using a whole package of tofu makes a lot of tofu. We used about 2/3 of it. If’ you’d like, just use half a package and save the second half for another use.

Shrimp and Tofu Salad
Source: Original recipe to serve two

For the tofu:
1 package extra firm tofu
1/4 cup almond meal (or you could use breadcrumbs)
Chili powder
Cumin
Kosher salt
Oregano
Garlic powder

For the shrimp:
20 shrimp, peeled, deveined, and tails removed
3 tablespoons yellow pepper cilantro pesto

For the salad:
1 large bunch of lettuce, any kind that you’d like
2 tomatoes, seeded and chopped
1/2 small onion, finely chopped
Black pepper
1/2 cup cilantro, roughly chopped
1/2 cup crumbled feta cheese
1 lime

1. Add the almond meal to a shallow bowl. Sprinkle in a good shake of chili powder and cumin, and then add a pinch of salt, oregano, and garlic powder. Stir to combine.

2. Drain the tofu, and cut it into slices. Pat the slices dry with paper towels. Cut the slices into cubes, and toss them in the almond meal mixture. Set aside.

3. Add the pesto to a second shallow bowl. Add the shrimp, and toss to coat. Set aside.

4. Wash your lettuce, and tear into salad pieces. Arrange on two plates, topping with the cilantro.

5. Mix the tomatoes, onions, and a few grinds of fresh black pepper together. Add them to the salad, along with the feta cheese.

6. Heat a drizzle of olive oil in a saute pan over medium heat. Add the tofu, and cook until browned and heated through, approximately 8-10 minutes, stirring often to brown all sides.

7. Heat a second saute pan over medium heat. Add the shrimp, and cook until cooked through, approximately 3-4 minutes.

8. Add the shrimp and the tofu to the salads. Slice a lime in half, and squeeze half over each plate. Serve.

Mapo Tofu over White Rice

I’ve never had mapo tofu before, and I’ve never even heard of it until I stumbled upon this recipe that I wanted to try. From what I’ve seen in the recipe that I used for this meal and in others, I think that mapo tofu is usually served by itself in a heavier sauce. I wanted to serve my meal over white rice, though, so I definitely think that what I ended up with here is somewhat different than your traditional mapo tofu. Regardless, B and I both really loved this recipe. I really enjoyed having both ground pork and tofu in the same meal, and the sauce had the perfect amount of spice. The chopped green onions also added a lot of flavor and a bit of crunch. This meal came together very quickly, which was just perfect for a night when I didn’t feel too much like spending a ton of time on dinner. I’ll definitely be making this again. And as an aside, if you cook white rice frequently but don’t have a rice cooker, I’d definitely think about getting one. It’s a huge time saver, and it guarantees a perfectly cooked batch of rice every time. Just pour in your rice and water, set it to cook, and don’t worry about it again until you’re ready to eat. Awesome product.

Mapo Tofu over White Rice
Source: Adapted from Closet Cooking

1/2 lb ground pork
1 lb extra firm tofu, cut into 1/2 inch cubes
1 cup white rice
1 teaspoon sesame oil
1 clove garlic, chopped
1 teaspoon ginger, grated
1 tablespoon black bean sauce
1 tablespoon chili sauce
2 tablespoons soy sauce
3 tablespoons chicken stock
1 bunch green onions, chopped

1. Cook the white rice according to package instructions.

2. Meanwhile, brown the ground pork in a saute pan, and drain any excess fat.

3. Add the garlic and the ginger, and continue cooking for one minute.

4. Add the black bean paste, chili sauce, soy sauce, and chicken stock, and stir to combine.

5. Add the tofu, and cook until the tofu is warmed through. Stir gently in order to avoid breaking the tofu.

6. Serve over white rice, garnished with green onion.

Sesame Tofu

I have to credit B for introducing me to tofu. A year ago, I never thought I’d ever even try it….let alone cook it at home….let alone really enjoy it! I really do believe that you can make yourself appreciate, like, and even love almost any (mayonnaise-free)food, if you just work at it. I used to hate mushrooms, until I made myself eat them again and again, and now I love them and even crave them. Same goes for Chinese food in general, black olives, and tofu, to name only a few. Anyway, this meal was really, really good. I recently ordered sesame tofu from a Chinese restaurant, and I have to say that this was a million times better. The sauce was a little sweet, a little garlicy, and surprisingly spicy, and it tasted amazing as a coating for the tofu and broccolini. Served over white rice, this was a very delicious and healthy dinner.

Sesame Tofu
Source: Love and Olive Oil

I modified the sauce for this recipe to make it a little healthier and to adjust to the ingredients I had on-hand.

1 package extra firm tofu
1 egg, lightly beaten
1/4 cup cornstarch
Peanut oil
Sesame seeds
One bunch of broccolini (mine had 10 stalks)

Sauce:
1/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili paste
1 garlic clove, minced

1. Cut the tofu into 1/2 thick slices. Place the slices into a 9×13″ baking dish and top them with another baking dish. Weigh down with something heavy (i.e., soup cans), and let sit for 30 minutes. Remove the tofu and cut into cubes.

2. Coat the tofu cubes in the egg, then toss them in cornstarch until coated and dry. Shake off the extra cornstarch.

3. Combine the sauce ingredients in a small saucepan. Cook over medium heat until thickened, approximately 5 minutes.

4. While the sauce is cooking, heat a drizzle of peanut oil in large non-stick skillet or wok. Carefully place the tofu in the hot oil, spacing evenly so the pieces don’t stick together. Cook (without touching) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook the other side. Continue to turn until the cubes are golden on a few sides. Remove to a paper-towel lined plate.

5. Heat another drizzle of peanut oil in the pan. Sauté the broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove the pan from the heat. Return the tofu cubes to the pan, and pour in the sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.