Stir fried Tofu Wok with Sesame sauce

As most of my Blog readers have allready probably notised, i really like Asian food. Just because they are full of  great and delicious flavours and actually quite simple to make. This dish i made couple weeks ago, just from some stuff i had in the fridge. Turned out to be really delicious dish! This dish is completely vegan, if you use the vegan oyster sauce. You can also make this ofcourse without the oyster sauce. Here is a recipe how to make this dish:

You need:

• 1 package of firm Tofu
• Half Zuccini
• Broccoli
• Cauliflower
• Leek
• Carrot
• Cabbage
• About 3 Garlic cloves
• Sesame seeds
• Sesame oil
• Soy sauce
• Oyster sauce
• Chili oiil
• Sunflower oil
• Salt & Pepper
• Jasmin Rice

First put the rice on boiling. I have a Rice cooker, which is really handy, since you can just let the cooker cook the rice and you don't have to stir or watch after the rice. But if you don't have a cooker, just prepare the rice fist, since the rest of the dish comes ready really fast. 

Then chop the Tofu on cubes. I like little smaller cubes, but it's up to you what size you prefer. Prepare the rest of the vegetables. For this dish i chopped the cabbage and carrot as a thin slices. After you have chopped the veggies, heat up the pan. Pour some Sunflower, Sesame- & Chili oil on the pan. Add the Tofu and Garlic. Add some salt, pepper and soy sauce. Let it fry for like 5-10 minutes, depending how crispy you want the tofu to be. Add then all the vegetables. Add some oyster sauce, soy sauce and more sesame oil.  Mix well and stir fry about 5-7 minutes until veggies get more softer. In the end sprinkle some seseme seeds on top and serve with Jasmin rice. Enjoy!

Beetroot Risotto with fried Tofu & Eggplant

I love Risottos. This one i tried out, since beetroots were in the season and really cheap at stores. They give a lovely color for the risotto. Normally my favourite risotto is basic mushroom risotto, but this one simply got one of my top lists! I served it with fried tofu that i just marinade with soy sauce, pepper, garlic and some herbs and fried it in pan. Also served it with pan fried eggplants and some salad. Here is a recipe how to make this delicious risotto:

• 1 pack of risotto rice (Aborio is good one for risottos)
• About 2- 3 small beetroots
• 1 onion
• Pecorino cheese
• White wine
• Vegetable broth
• Water
• Salt & pepper
• Olive oil

First mesure about 1 liter water in a pot and add the vegetable broth into it and some pepper and salt. Taste that it has enough salt. Let it come to boil and keep in small heat. Meanwhile peel the onion and beetroots. Cut them both in small cubes. Add some oil on the convex shape pan and add the beetroots in. Let it heat up about  5-10 minutes that the cubes start to get a little soft. Add onions into the mix. Then add the rice. Pour some more oil and start turning the rice over and over until it gets "translucent gloss". Start adding the vegetable broth little by little, that the rice is covered with the broth. Add some white wine, about 1dl is fine, depends how "winy" you like it to taste. Put a lit on and let it boil. Stir the risotto often and add broth when the rice has sucked in the last added broth. Let the risotto cook in medium heat about 30-40 minutes, depending how good stove you have. Remember to stir it a lot, that the rice don't burn. When rice starts to be soften add some grated Pecorino, salt and pepper and stir again. Serve with the tofu or what ever you like, or just eat it like that. Grate some Pecorino on top before eating. Enjoy!