tofu

Autumn Harvest Buddha Bowls /  by Amy Cantu

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September is the month of birthdays in my family–there are at least four. As evidenced here, here, here, and here, I have a very soft and tender spot for cake. And so, more than anything this month, I've been craving foods that I could feel good about eating. I'm talking nutritionally dense foods that are also filling and easy to source, as the bountiful summer produce disappears from the market. A beautiful, colorful Autumn Harvest Buddha Bowl filled with hearty quinoa, bright orange butternut squash, earthy roasted mushrooms, deep green wilted spinach, and protein-rich tofu make me feel good about the meal, while the richly satisfying peanut sauce keeps me eating to the very last bite. I told my 5-year-old that it was "peanut butter sauce", which made him grin from ear to ear and eagerly eat the entire buddha bowl. (Because who doesn't love peanut butter?)

Notes: Buddha Bowls are highly customizable. The quinoa can be replaced with quick-cooking farro, barley, or brown rice. The roasted vegetables could be pumpkin, carrots, sweet potatoes, and/or kale. The tofu could be chickpeas, beans, or lentils. If you're feeling more like having a Dalai Lama bowl, shredded or chopped rotisserie chicken would be a great substitute for the tofu. The optional fish sauce will also deepen the flavor or the peanut sauce.

The chiles in the peanut sauce are there for flavor and can easily be modified for your heat preferences. Smaller red or green Thai chiles provide the most heat, especially if you leave the ribs and seeds intact. Jalapeños with the seeds and ribs removed will be super mild–I used one and no one noticed any spiciness at all.

Peanut sauce adapted from Bon Appetit.

Time: 40 minutes
Servings: 4

For the vegetables and tofu:
1 14-ounce block Firm or Extra-Firm Tofu
2 pounds butternut squash, peeled, seeded, and cut into 1" pieces (about 1 large butternut squash)
8 ounces crimini (brown) mushrooms, quartered
5 ounces baby spinach
3 tablespoons grape seed or olive oil, divided use
Kosher salt
Freshly ground pepper

For the quinoa:
2 cups quinoa
4 cups water
Kosher salt
1 lime, juiced

For the peanut sauce:
1 or 2 Jalapeño or Thai chiles, chopped (see notes above)
2 garlic cloves, grated or minced
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tablespoons maple syrup
2 tablespoons soy sauce
2 teaspoons fish sauce (optional)
1/2 cup water
Kosher salt

For the garnishes:
Finely sliced green onions
Chopped cilantro
Chopped peanuts

For the vegetables and tofu: Preheat oven to 450 degrees F., with one rack in the top third of the oven and the second rack in the bottom third.

Cut tofu block in half horizontally (width-wise), and cube into roughly 1" pieces. Lay tofu in a single layer on top of a double-layer of paper towels to drain while preparing the vegetables.

Arrange butternut squash in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon oil and season with kosher salt and pepper; toss to coat squash evenly. Push the butternut squash to one side of the pan, keeping them in a single layer. 

Blot the tofu cubes dry with another paper towel, pressing down on them gently to release any excess liquid. Arrange tofu next to the butternut squash. Drizzle with 2 teaspoons oil and season with kosher salt and pepper; toss gently to coat evenly. Space tofu so that they are in a single layer.

On a second rimmed baking sheet, toss quartered mushrooms with 2 teaspoons of oil, kosher salt and pepper; arrange in a single layer.

Place the butternut squash and tofu on the top oven rack and the mushrooms on the bottom rack. Roast for 25 minutes. 

Add spinach to baking sheet with mushrooms, drizzle with 1 tablespoon of oil, kosher salt, and pepper; toss to combine. Continue to roast for 2 more minutes or until spinach is wilted. Remove both baking sheets from oven. Check the butternut squash with a fork–there should be little resistance. If squash is not done, return baking sheet to the oven for another 5 minutes.

For the quinoa: Bring 2 cups of quinoa, 4 cups of water, and a generous pinch of salt to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, before fluffing with a fork. Drizzle with lime juice and stir with a fork to combine.

For the sauce: Pulse all the ingredients, except water and salt, together in a blender until smooth. Pour into saucepan with water and whisk together over medium-low heat until hot. Remove from heat.

To assemble: Place quinoa at the bottom of a bowl. Heap roasted vegetables over the quinoa and drizzle generously with peanut sauce. Garnish with green onions, cilantro, and chopped peanuts.

Korean Stewed Tofu with Green Onion Salad and Crisp Bacon /  by Cynthia Raub

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Notes: This recipe is easily made vegan or vegetarian by omitting the bacon garnish. 

Serves: 2-4
Time: 20 minutes

2 slices of bacon
1 tablespoon fermented bean paste (Korean dwen-jang is recommended but miso is fine, too.)
2 tablespoons gochujang (Korean fermented red pepper paste)
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon + 1 pinch gochugaru (Korean red pepper flakes) 
1 teaspoon black pepper, coarse ground
1 teaspoon kosher salt
1/4 cup onion, small dice
3 medium cloves of garlic, sliced thin
14 oz firm tofu, cut into 1/2" cubes
1/3 cup water
1 tablespoon sesame seed oil
3 medium green onions
2 teaspoons rice wine vinegar

Slice bacon into lardons, place in nonstick skillet and cook on medium heat until crisp and fat is rendered- about 7 minutes.

Meanwhile, in a small bowl add: fermented bean paste, gochujang, soy sauce, honey, coarse black pepper and kosher salt. Stir to combine, set aside. Cut onion into a small dice, slice garlic, and cube tofu- set aside.

Once the bacon is cooked, drain on a paper towel and drain all but 1 tablespoon of bacon fat from the pan. On medium high heat, add the onion and garlic and sweat until translucent.

Add tofu to the pan and turn heat up to high, lightly frying the tofu in the bacon fat. Toss and brown until heated through- about 3 minutes. Add the spicy sauce and 1/3 cup of water to the tofu, stirring gently to prevent breaking up the tofu. Cook on high for 4-6 minutes until sauce has thickened and coated the tofu. Turn off heat and drizzle tofu with sesame oil. 

Slice green onions on a bias and place in a small bowl. Dress the green onions with a pinch of gochugaru (red pepper flakes) and 2 teaspoons of rice wine vinegar.

Spoon tofu into a shallow bowl and garnish with dressed green onions and crisp bacon. Serve with white rice and devour immediately. 

Korean Soft Tofu Stew (Soondoobu Jjigae) /  by Cynthia Raub

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At a Korean table, a variety of side dishes (banchan) will clutter and cover an entire table to the corners and edges. Each diner is set with their own bowl of rice, a spoon, and chopsticks. A soup or stew is a standard for every mealtime during a Korean meal. As such, a single pot of soup is set in the middle of the table for everyone to eat from directly. Due to the long reach to the communal pot, Korean spoons have longer handles than other culture's spoons for this reason. Interesting, right? You're welcome for that tidbit of trivia knowledge. Don't ever say I never gave you anything. 

This tofu soup comes together in no time, and as I explain in the notes below, is very flexible in ingredients as well. The silken tofu's luscious and soft texture is carried through a mildly spicy soup base with small nibbles of vegetables and meat along the way. Share this pot of stew with your family or some friends, or eat the whole thing by yourself. There's no wrong way to enjoy this fragrant and bubbling mess. 

Notes: This soup can easily be made vegetarian or even vegan! You can also swap the seafood for beef or pork and it will be just as delicious. I made this version of tofu soup to accompany Korean Green Onion and Seafood Pancakes (Pa Jun) so I used the same seafood for both dishes to make it easier on myself. If you omit the animal broth and/or meat, I recommend a spoonful more of kimchi and a bigger glug of sesame oil for more flavor. This is a mild version, so feel free to add Korean red pepper flakes (gochugaru) or sliced spicy peppers to your liking. Also, I had a difficult time tracking down silken tofu - so don't be discouraged if you can't find it, either. Soft tofu is a perfectly delicious substitute for this soup.

Serves: 1 - 4
Time: 20 minutes

1/4 cup chopped seafood (I used shrimp and squid.)
3 clams
1 tablespoon grape seed oil (or any other neutral oil)
1/4 cup chopped kimchi
2 cloves garlic, minced
1/4 cup diced mushrooms
1/4 cup diced zucchini
1 cup of stock (vegetable, seafood, chicken, beef) or water
14 ounces silken tofu
1 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon green onion, thinly sliced
1 egg

Cut seafood into small dice and clean and sort clams. Set aside.

In a small saucepan, heat grape seed oil on medium high heat. Add kimchi, garlic, mushrooms, and zucchini; cook until tender and barely browned, about 2-3 minutes. Add stock and bring to a boil. Scoop large spoonfuls of silken tofu from its package into the boiling soup base. Reduce heat to medium and bring back to a hard simmer, stirring occasionally to break up the tofu. Simmer for 3 minutes until tofu is heated through. Season with kosher salt. Add seafood and cook until cooked through, about 2 minutes. Taste and adjust seasoning.

Reduce the heat to low and drizzle the soup with sesame oil and scatter green onions. Crack an egg into a small bowl and gently pour on top of the soup; the hot soup with cook the egg. Serve from your saucepan and enjoy!