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FareShare Gazette -- October 2006 Recipes

FareShare Gazette -- October 2006 Recipes is built on Sugar, Fish Sauce Or Tamari, Green Beans, Vegetable Broth, and Peanut Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 1/2 lb
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 4 tbsp
• 1 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water.

2. 2

   Set aside to drain for 10 minutes.

3. 3

   Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag.

4. 4

   Add the tofu, seal, and set aside for 15 minutes.

5. 5

   In a saucepan, combine the green beans, broth, oil, and the remaining curry (and red pepper flakes to taste).

6. 6

   Simmer until the beans are tender, about 5 minutes.

7. 7

   Cover to keep warm.

8. 8

   Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat.

9. 9

   When hot, add the tofu and cook until golden, about 4 minutes per side.

10. 10

    Transfer to a dinner plate and cover. (Cook the fish or chicken if using.) Serve with the green beans.

11. 11

    In a saucepan, combine the soy sauce, sugar, and vinegar (and red pepper flakes).

12. 12

    Cook over low heat until the marinade thickens, 5 to 7 minutes.

13. 13

    Cut the tofu into four 1-inch-thick burgers; transfer to a bowl, pour the marinade over the top, and let sit 15 minutes, turning once.

14. 14

    Place on a medium-hot grill and cook 1 to 2 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the tofu 2 minutes per side.) Top each burger with some of the Cheddar and cook 2 minutes more or until the cheese melts.

15. 15

    Top with some sprouts and sliced radishes.

16. 16

    Serve on the whole-wheat rolls with mustard, if desired.

17. 17

    Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat.

18. 18

    Add the onion, cilantro stems, and jalape�o and cook until softened, 4 minutes.

19. 19

    Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat.

20. 20

    Add 4 cakes and cook until golden brown, 3 minutes on each side.

21. 21

    Transfer to a baking sheet.

22. 22

    Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes.

23. 23

    Bake until cooked through, about 10 minutes.

24. 24

    Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.