Vegetarian Ma Po Tofu

Based on the original Ma Po Tofu Recipe, this vegetarian version replaces the chicken broth and minced meat with vegetarian-friendly alternatives.   This variant was inspired by a friend who wanted to try Ma Po Tofu, but couldn't eat meat.

Ingredients:

• 1/2 lb vegetarian minced meat (Vegetarian Minced Meat)

• 1 tbsp fermented dried black beans, soaked in hot water for 5 minutes, rinsed, diced, and mashed
• 3 cloves of garlic, diced and mashed
• 1 teaspoon finely minced ginger
• 2 tbsp of scallions thinly sliced +  1 tbsp for garnish
• 2 1/2 tbsp soy sauce
• 1/2 tbsp of Sambal Oelek (more if you like it spicy)
• 1 tsp of sugar
• 1 cup of vegetable broth broth
• 1 tbsp neutral flavored oil (e.g. canola oil)

• 1 package of soft tofu, drained, and cut into cubes (You can use silken, but it will be a little harder to work with since soft tofu is slightly firmer)
• 2 tbsp cornstarch mixed with equal part water
• 1 dash of sesame oil

Directions:

• Heat a large pan over medium heat and add oil.
• Once the oil is hot, add the garlic, ginger, fermented black beans, and  scallions.  Cook until garlic and ginger is soft, but do not brown.
• Add Sambal Oelek to the pan and cook for a minute. 
• Add vegetarian minced meat to mixture and stir to combine.
• Add vegetable broth pan, soy sauce, and sugar.  Bring mixture to boil.
• Slowly stir in enough cornstarch mixture until thickened enough to coat a spoon.
• Add tofu and carefully stir mixture until tofu is warmed through being careful not to break the tofu.
• Stir in sesame oil. 
• Serve immediately topped with scallions.

Vegetarian Minced Meat

Vegetarian minced meat, what an invention.  Its not meat, but it has a similar texture and a taste that can mostly pass for meat.  Many times whenever you need minced meat, you can usually use the vegetarian alternative.

Here is a vegetarian minced meat option that I have used in a few Asian dishes that worked great.

New Vegetarian Section Coming

To all non-meat eaters, by request, I am starting a new vegetarian section putting up new vegetarian recipes and vegetarian-variants of existing recipes.  Hopefully these recipes will help us all eat and enjoy more vegetables.

Stay tune...

Kicked up Kirkland Signature Sweet Mesquite Seasoning

I really like the Kirkland Signature Sweet Mesquite Seasoning with its smoky flavor, but I always found it too strong to use alone.  So I decided create a rub using it as a component so I can keep its smoky essence, but balance it out with some sweet and spicy tones.  

Makes enough for a full rack of baby back ribs or half rack beef ribs.

• 1/4 cup of brown sugar
• 1 tsp cayenne
• 1 tbsp garlic powder
• 2 tbsp onion power
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 3/4 tbsp kosher salt
• 1 1/4 tbsp Kirkland Signature Sweet Mesquite Seasoning

1. Thoroughly mix all ingredients
2. Store in air-tight container

Slow Cooker Chicken Chili

I adapted this recipe from MarthaStewart.com, made some changes as per the reviews of other users. Its a delicious and hearty meal, and I love it because you just throw everything in and let the slow cooker do the work. One interesting ingredient is sweet potato-- perfect for a cool, Fall evening. Enjoy!

Ingredients

1 pounds chicken breast tenderloins
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and diced into 1 inch cubes
1/4 finely chopped white onion
1 (15-ounce) can low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon kosher salt
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, take out chicken and shred with fork and throw back into pot.Stir in the remaining 2 teaspoons of chili powder and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
*Stirring in chili powder right before serving brightens the flavor of the chili.