Friday, June 26, 2009

Recipes as Requested: Barbecued Peanut Tofu with Cheesy Baked Artichokes

Barbecued Peanut Tofu
Serves: 4


16 Oz Tofu - Extra Firm
20 ml Vegetable oil

For Peanut Sauce :
28 Gram Peanut Butter (unsweetened and natural)
10 Gram Onion (White), Finely Chopped
5 Gram Garlic Clove - Peeled, Minced
56 Gram Coconut Milk (Light)
8 Gram Red Curry Paste
4 Gram Green Curry Paste

For Peanut sauce:

1. Saute the onions and garlic until beginning to brown - about 2 minutes on low heat.
2. Add curry paste and continue to cook for 30 seconds.
3. Pour in coconut milk and whisk together until smooth.
4. Add peanut butter and continue to cook for 5 minutes at low heat.
5. Allow to cool and evenly.

For Tofu:

1. Pat tofu dry until there is no liquid. Cut into thirds so each portion contains roughly three strips of tofu.
2. In a bowl, toss peanut sauce with oil. Add the tofu and toss to coat. Marinate tofu for 30 minutes.
Preheat BBQ to medium-high and grease grill.
3. Remove tofu from peanut sauce and barbecue for about 5 to 6 minutes per side, or until tinged with dark brown marks and heated through.
5. Pour remaining sauce over tofu.

Cheesy Baked Artichokes
Serves: 1


130 Gram Artichoke Hearts (canned)
8 Gram Nuts (Pecans - halved)
5 Gram grated Parmesan cheese
1 Gram Garlic Clove - Peeled, Minced
1/4 DRY TSP Italian Seasoning - Without Salt, Sugar, Etc.
3 ml Olive Oil - Extra Virgin

Directions: NOTE: cut artichokes in half before baking

Preheat oven to 375 degrees F.
1. Place the artichokes in a colander and rinse well with cold water to separate. Drain well, and pat dry with paper towels.
2. Spray baking sheet with Pam and bake artichokes in oven for 7 minutes.
3. In the blender combine the pecans, cheese, Italian seasoning, and garlic. Sprinkle the mixture evenly over the artichokes.
4. Finish baking artichokes for another 10 minutes and lightly drizzle olive oil once artichokes are finished.
5. Let cool and serve