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LIZA FROMER'S GUESTS - February 20, 2006
Dror Balshine- President, "Sol Cuisine"
Chef Mark Wilson- "Sol Cuisine"
Segment Topic: "Tofu" |
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Marinated
Organic Tofu with 12 Vegetable Stir-fry
served with
Basmati rice
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Ingredients:
Sol Cuisine Organic tofu, diced
12 vegetable blend (Yellow/red/green peppers, red onion, broccoli, snow peas,
shiitake & enoki mushrooms, zucchini, garlic, ginger, carrots, baby Bok-choy)
Basmati rice (cooked weight)
Renée’s Sesame Ginger Teriyaki sauce
Soya Sauce
Sesame oil
Canola oil
Cashews (optional)
Fresh herbs |
Measurements:
4oz / 113g
6 oz / 170 g
6 oz / 170 g
6 oz / 180 ml
1 oz / 30 ml
1 oz / 30 ml
2 oz / 60 ml
1 oz / 28 g
Bunch |
Method:
- Marinade the Sol Cuisine diced tofu in 2oz of Renée’s
Sesame Ginger Teriyaki and 1 oz Soya sauce sauce for 60
minutes. After 60 minutes remove tofu from marinade and
allow to drain.
- Steam the basmati rice, keep warm.
- Sauté the vegetables in ½ the Sesame and ½ the Canola oil over high heat. Cook
for 1 minute, remove from the heat. Add 4 oz Renée’s Sesame
Ginger sauce, (add cashews at this point if required)
cook for 30 seconds. Keep hot.
- Sauté the drained Sol Cuisine tofu in the remaining sesame and canola oils until golden brown). Keep hot.
- Place rice mould in serving bowl, arrange the vegetable and sauce blend around the rice.
- Arrange the tofu on top of the vegetable and sauce blend.
- Garnish with seasonal herbs.
- Serve immediately.
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FAST AND WHOLESOME VEGGIE CHILI:
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INGREDIENTS:
- 1 tsp olive oil
- 1 small onion, diced
- 1 envelope blended chili spice
- 1 package Sol Cuisine Sol-Ground, original flavour
- 1 14oz can of Black Beans
- 1 14oz can of Kidney Beans
- 1 28 oz can of Diced Tomatoes
INSTRUCTIONS:
Put 1 tsp of olive oil into a large saucepan and turn heat to medium.
Add diced onion, stirring frequently, until the onion is soft but not brown.
Add 1 package of Sol Cuisine Sol-Ground, original flavour.
Add 1 package of President's Choice Chili seasoning mix and continue stirring until spice is well distributed.
Continue to heat over medium heat for 3-5 minutes, stir frequently.
Open and rinse black beans and kidney beans. Add beans to saucepan.
Add 1 can of diced tomato. Mix and continue to heat until chili begins to bubble. Simmer for 10-15 minutes, stirring occasionally.
Serve.
This tastes even better the next day!
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BREAKFAST TOFU SMOOTHIE
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INGREDIENTS:
· 1 cup frozen strawberries
· 1 ripe banana
· ½ cup Sol Cuisine Organic Tofu
· ½ cup Orange Juice
INSTRUCTIONS:
Put all the ingredients in a blender and blend or puree
for 45-60 second, or until the desired texture is achevied.
For a creamier option replace firm tofu with Silken
Tofu
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