Justin & Meredith Winokur's Kitchen Cooking Notebook

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Shirataki Noodles and Shrimp -- back to top

I steamed about half a pound of shrimp and did the microwave thing with shirataki noodles. I added a wedge of laughing cow, some parm cheese and garlic powder. Nobody can say that shirataki noodles can take the place of real pasta nor it is that good, but it did the job. So it ended up being a pretty big but low point meal. Again, not the greatest meal, but it was easy and fast.

Original Wordpress ID and Date: 2873, 2012-12-07_194623

Pressed Tofu and Japanese Vegetable Pancakes -- back to top

Meredith and I made this meal together for when Emily was here.

First the tofu. Meredith had done something like this before and we tried again. We took extra firm tofu and pressed it pretty hard to try to drain it more. We then marinaded it. The original marinade was a combination of: garlic powder, liquid aminos (soy sauce), sesame oil, sriracha, rice vinegar, worcestershire sauce, salt, pepper and a bit of water. We let it sit for two days however, we decided that we wanted a stronger flavor and darker color so we added some Soy Vey to it about an hour before cooking. We cooked it in the oven at 425 for about 30 minutes (flipped halfway).

They came out pretty good. Meredith said they weren't as crispy as before and not quite as good. Oh well. We still liked them.

The vegetable pancakes were inspired by the recipe below. We basically followed the idea but added extra carrots (grated by the way) and roughly 1.5 times everything else (except that salt, which was a mistake). We mixed them in two bowls since it was so much and kept combining as needed. We added the flour and eggs but kept adding flour and eggs until we basically liked the consistency. We were not super careful with keeping track of how much we added and kind of played it by ear.

We baked them on non-stick foil at 425 for 25-30 min, flipped them and then another 10 (inspired byzucchini fritters and the like). Instead of the included sauce, we used the marinade from the tofu. It was mostly Soy Vey but also some of the other seasonings.

The pancakes turned out pretty good. Lots of veggies! They could have definitely used more salt. And maybe a bunch of other seasonings.

I like doing this kind of pancake in the oven. They come out pretty good and we can skip the oil! Of course,_real_pancakes would probably not work out so well.

Japanese Vegetable Pancakes (from Smitten Kitchen)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 6738, 2013-10-11_171014

Broccoli (and Cabbage) Tofu (a la Broccoli Beef) -- back to top

I made my regular broccoli beef, though I had some issues. I only had two heads of broccoli but they were huge and I wanted to use up the rest of some cabbage. And, I intended to use seitan but I had apparently finished it earlier. I used un-marinated tofu. Had I realized it sooner, I would have marinated it.

The issue with all of the veggies were at (a) I had to do it in two batches since there was so much. And (b) there was not enough sauce to go around. I tried to add some more of the constituent ingredients (ie, soy sauce, oyster sauce, and rice vinegar) but I think it was too-little-too-late.

Also, cabbage, while a good bulking vegetable, wilts too much and releases lots of water. So the end result was more watery and less flavorful.

Still acceptably good. I ate way too much of it though...

Spring Peas and Prosciutto with Korean Tofu -- back to top

Meredith made Spring Peas and Prosciutto using the same idea as 2015-08-03. They were really good as usual.

We also had Korean tofu. I marinated tofu in the usual Bulgogi recipe (plus a heaping tbsp of Gochujang). Actually, probably for the first time, I remembered to do sesame seeds. I made it on Sunday and let it marinate for two days. A lot of the tofu broke up since we didn't press it. In the future, I greatly prefer the super-pressed tofu from Trader Joes which we didn't have.

I baked it for 20 minutes at 400. I probably could have done a bit more but it was so wet I figured it wouldn't get any crispier.

Roasted Brussel Sprouts and Tofu -- back to top

This was a very simple but pretty good meal; especially for a weeknight. We pressed and then marinated tofu in some Soyaki (or Soy Vey) plus sriracha.

I halved a bunch of brussel sprouts and tossed them with some oil and salt. I preheated an oven to 450°F with a pan in there. Once it was up to temp, I roasted them cut-side down for 20 minutes. I then took them out and tossed it all with the tofu and more Soyaki and sriracha. I then roasted it for another 7.5 minutes.

Pretty simple and not too much work. Plus I think this is a pretty healthy meal!

Tofu Brussel Sprouts (a la Broccoli Beef) -- back to top

I've had to do this before and I did it again. I made Broccoli Beef but with (a) tofu and (b) brussel sprouts since Costco was out of broccoli.

I took two pounds of brussel sprouts and halved them and then stir-fried them. I cooked the tofu on the side since I didn't want to take the time to stir-fry them separately.

It was pretty good, though nothing special. Made lunch too.