Chef David makes tofu & mixed veggies

BUFFALO, N.Y. (CW-23) - Chef David from Buster Brown Bean Company makes Teriyaki-Orange Marinated Tofu & Mix Veggies w/ Rice Noodles:

Ingredients:
Rice Noodles (OR Jasmine Rice) 1-2packages
Extra Firm Tofu, cut into cubes
Fresh Ginger, grated and to taste
Teriyaki Sauce
Zest of 1 orange
Juice of 1 orange
Mix veggies sliced small & uniform (recommend; carrots, celery, sweet red & yellow peppers, broccoli)
Red Onion (medium), sliced.
Garlic (1-2 clove, depending on taste), chopped.
Green Onion/Scallion Chopped for garnish.
Salt & pepper to taste
Sake (table variety)
Corn starch

Directions:
1. Whisk together grated ginger, orange zest, orange juice, salt & pepper.
2. Divide marinade adding some to a saucepan and warm through.
3. Add cubes of tofu to other half of sauce batch and allow for it to marinate for at least one hour or over night.
4. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of the sauce, add to marinade in saucepan to thicken.
5. While that’s happening boil some water, once a soft boil occurs, pour gently over the glass noodles and allow them to soak.
6. It may be necessary to par-boil your carrots and broccoli so they cook evenly with the rest of the veggies…a par boil is when you cook the food partially.
7. After you par-cook, toss the veggies in ice & water, this will stop the cooking process and make the colors brilliant.
8. Heat your sauté pan, once hot add some vegetable oil. Add your veggies, tofu & add salt & pepper to taste. Cook until the veggies are tender but still crisp and the tofu is hot all the way through and browning.
9. Add a splash (approximately 1oz) of sake to deglaze the pan.
10. Using tongs, transfer to dinner plate and garnish w/ fresh chopped scallion slices and a drizzle of the thickened orange-teriyaki sauce.
11. Wrap Left-over prepared rice noodles and store in the fridge.

Second Helpings- Asian Style Broth Soup

Stock Ingredients:
2 Large yellow onions

3 stalks celery

2-3 large carrots
2-3 Simply Green, Tea bags
2 Bay leafs
Fresh Parsley
Fresh peppercorns

Soup Ingredients:
Green/white & Purple Cabbage (finely shredded)
Mushrooms, dried or fresh (recommended shitake, oyster) very finely sliced.
Leftover Marinated Tofu
Leftover glass noodles
Any of the leftover veggies from last night stir fry.
Salt & pepper to taste
Green Onion/Scallion Chopped for garnish.

Directions:
1. Bouquet Garni – wrap bay leaves, parsley and peppercorn in cheesecloth and drop into stockpot. (If you do not have cheese cloth you can put everything in the pot and strain through a fine wire basket strainer)
2. Put the onions, celery, carrots and tea bags into a stockpot and boil for 8-10 hours. You may add or subtract any veggies you wish, except leafy greens, broccoli, or cauliflower
3. After you strain your stock, put back into sauce pan and keep at a low heat, adding salt & pepper to taste.
4. In the center of your bowl add a pile of the prepared rice noodles add any of the desired veggies.
5. Ladle the prepared stock over the veggies and noodles. Garnish with scallion and serve.

Buster Brown Bean Co
33 Church Street .Fredonia
(866) 478-4412
http://www.busterbrownbeanco.com/