#tofurecipes

Another entry for soup season! This Italian Chik'n Pastina soup is based on what I remember of my grandma's cooking. Those fall and winter days where I'd get presented with a bowl of chicken soup with these delightful little pastina noodles in it. She'd always sprinkle some pecorino romano cheese in, which I used white miso paste to replicate the flavor of. There are 34 grams of protein per serving, and tons of fresh herbs and veggies for a nutrition powerhouse!

Hibachi Style Japanese Fried Rice with Smoky Baked Tofu

Ingredients

For the Smoky Baked Tofu

2 tablespoons soy sauce

1 tablespoon maple syrup

1 teaspoon liquid smoke

7 ounces extra firm tofu, (half of a 14-ounce package) drained, pressed, and cut into ½ inch cubes

For the Japanese Fried Rice

3 tablespoons soy sauce

2 tablespoons sake (optional, but highly recommended for flavor)

½ teaspoon white pepper

2 tablespoons vegan butter

1 small onion, cut in half, then thinly sliced

1 large carrot, diced

2 garlic cloves, minced

4 cups leftover cooked rice, chilled

½ cup frozen peas, thawed

2 scallions, chopped

Instructions

Make the Smoky Tofu

Stir the soy sauce, maple syrup, and liquid smoke together in a shallow dish. Add the diced tofu and let it marinate for at least 30 minutes (Note 1).

Preheat the oven to 400° and line a baking sheet with parchment paper. Arrange the tofu cubes on the baking sheet and bake the tofu for about 20 minutes, until they've shrunk and darkened a bit.

Leave the tofu on the baking sheet to cool while you prepare the fried rice.

Make the Japanese Fried Rice

Stir the soy sauce, sake, and white pepper together in a small bowl.

Melt the butter in a large wok over medium-high heat (Note 2). Once the butter has completely melted, add the sliced onion. Stir-fry the onion for about 4 minutes, until it has softened up and is starting to brown in spots.

Add the diced carrot to the wok. Stir-fry the carrot and onion for about 2 minutes, until the carrot is tender-crisp and has brightened in color.

Push the carrot and onions to the sides of the wok, then add the garlic. Sauté the garlic for about 30 seconds, stirring constantly, until it becomes very fragrant.

Add the rice to the wok, then carefully pour the soy sauce mixture over the rice. Use caution and do not pour the liquid directly onto the hot cooking surface (see Note 3 for precautions). Stir-fry everything for 3 to 4 minutes, until the sauce has dried up and the rice starts to form crispy spots.

Add the baked tofu to the wok, along with the peas and scallions. Stir fry everything briefly, just heat up the ingredients that you just added and combine everything. Remove the wok from heat.