Ahi Sashimi Bowl with Tofu and Orange Sesame Vinaigrette

Taking inspiration from the fabulous Heidi Swanson's "Sushi Bowl", Dan and I have been making this every Monday night for quite a while now. It's a light, healthy way to start out the week after typically having indulged one way or another (or another!) over the weekend, and I'm always perfectly satisfied without feeling stuffed and weighed down when it's over. This one's a keeper, folks.

The beautiful flowers are Tatsoi blooms. Those of you who frequent this site know that I love to eat flowers and these little babies are no exception. Tatsoi is an Asian mustard harvested for the greens. The flowers remind me of my childhood - they taste similar to the mustard flowers that bloomed all over the hills in the area where I grew up. Before the Tatsoi from our garden went to seed, we were lightly sautéing the leaves and adding them, too. I haven't been able to bring myself to pull the plants out yet - their  delicate and mild-flavored little blossoms are too delicious and continue to spring up.

                    2/3 lb. sashimi grade ahi tuna
                    1 package soft tofu
                    1 cup brown rice
                    1-2 avocados, sliced
                    1/4 cup chopped scallions for garnish
                    2 tablespoons toasted sesame seeds
                    torn nori pieces (optional)

For the vinaigrette:
                    1/4 cup orange juice
                    2 tablespoons seasoned rice vinegar
                    1 tablespoon brown rice vinegar
                    1 tablespoon soy sauce
                    1-1/2 teaspoons toasted sesame oil


Rinse the rice and and add to a medium saucepan with 1-2/3 cup water. Bring to a boil and lower to a simmer. Let cook for 45 minutes, or until water is absorbed. Remove from the heat and let stand an additional 10 minutes before fluffing with a fork.

Toast the sesame seeds by heating and tossing them in a small pan over medium heat until light brown and fragrant.

For beautifully cut sashimi, cut the ahi into 1"-wide blocks with the grain along the length of the fillet. Then slice the blocks into 1/4" thick slices against the grain. For a great video tutorial on the art of cutting perfect sashimi slices, click here.

Slice the tofu into 1/4" thick slices and pan fry them over medium heat to brown on either side. remove from the heat and cut again into dominoes of desired size.

Place the rice, sashimi, tofu, and avocado slices in a bowl and garnish with scallions, toasted sesame seeds and torn pieces of nori (optional). Generously spoon the vinaigrette over the top.

Makes 2 healthy servings. 

Spicy Green Coconut Curry with Tofu

I've been feeling in the mood for a delicious green curry for some time now. Yesterday afternoon, as I was poking around having a look, the can of coconut milk in the pantry was imploring, "Please...for the love of God, Shawn. We can't take this darkness and isolation any longer." At least that's what I thought I heard it say when I looked at it tenderly. And so it was done. That's the softy side of me. I give in to the voices inside my head more often than I'd like to admit. James and I headed to Seaside to pick up some extra firm tofu, peanuts, and a few other goodies.

What I love about this dish is that it comes together so effortlessly, and you can add or subtract ingredients depending on what your tummy desires (or what you happen to have on hand). I wouldn't skimp on the peanuts, however, although you can certainly try something else, like slivered almonds. They add a fabulous contrasting texture that compliments the tofu nicely. Of course, throw in some other vegetables from the fridge that may need to be used or a little yard bird if you're not into tofu to mix things up a bit.

          2 tablespoons safflower (or peanut) oil
          1 small onion, thinly sliced
          1 clove garlic, minced
          2-3 serrano chiles, minced (depending on your courage)
          2 1/2 teaspoons green curry paste (someday I'll make my own...)
          3/4 cup unsweetened coconut milk
          1/2 cup vegetable broth (I like low-sodium, but it's your choice)
          1 tablespoon tamari (soy)
          1/2 tablespoon mirin (rice wine)
          1/2 teaspoon toasted sesame oil
          1/4 cup cilantro leaves and stems, chopped
                  
          1 package extra-firm tofu
          1/4 cup cilantro leaves, coarsely chopped
          2 tablespoons roasted peanuts, chopped

Drain the tofu and cut it lengthwise through the middle to make two 1/2-inch thick sheets. Cook over medium-high for a few minutes with 1 tablespoon of the oil in a heavy skillet (we like our ridged grill pan for better browning). Then flip and cook for another couple of minutes until golden. Let cool, cut into smaller squares and set aside.

Heat the other tablespoon of oil in a wok or large, heavy saucepan. Add the onion, garlic, and chiles and stir fry for a minute or two. Stir in the curry paste, coconut milk, broth, tamari, mirin, sesame oil and cilantro, and simmer for five minutes. Add the tofu and simmer a little longer, until heated through.

Serve over rice. Garnish with cilantro leaves and peanuts.
                  
Makes 2-3 servings.

Inspired by Vegetarian Cooking For Everyone, Deborah Madison

Brown Rice Medley with Winter Greens

Last night when Dan asked me what we were making for dinner, I thought "Alright, Trader Joe's Brown Rice Medley. Now that you've cajoled me into throwing you into my shopping cart with your colorful alluring ways, let's give this a whirl and see what you've got." And the medley did not disappoint. He had been waiting all week for his moment to shine, after all. The mix is a combination of long grain brown rice, barley, and daikon radish seed. I decided on using some kale and collards from the fridge, and Dan got right to work on making tofu matchsticks. Finished with a poached egg on top, the meal was satisfying and delightful.

                         1 cup Trader Joe's Brown Rice Medley
                         8 1/2 cups water
                         2 teaspoon fine grain sea salt
                         1/2 bunch kale, coarsely chopped or torn
                         1/2 bunch collards, coarsley chopped or torn
                         1 tablespoon toasted sesame oil
                      
                         1 package extra firm tofu
                         1 tablespoon sesame oil
                      
                         2 poached eggs
                         salt and pepper to taste
                      
Rinse and drain the rice. Combine rice, 2 1/2 cups water, and 1 teaspoon salt in medium saucepan and bring to a boil over high heat. Cover, and simmer 35 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes.  

Bring 6 cups water to a gentle boil. Add rinsed collards and 1/2 teaspoon salt. Cook, stirring occasionally over medium-low heat for 3-5 minutes until collards begin to soften. Add kale and cook for 5 minutes more. Remove from heat when greens are at their greenest. Drain well and toss with sesame oil.

To make Heidi Swanson's tofu matchsticks: Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cut crosswise into matchsticks (see photo). Repeat with the remaining sheets.

Add greens to rice medley and combine well. Serve matchsticks over rice and greens and top with a poached egg.

Makes 2 servings.