Hamburger Tofu Stir-fry

I'm always looking for a quick midweek dinner.  This delicious stir-fry dish from Chef Azuki is great for that!  High in protein and with veges in it too.  Just pour over rice and you're ready to eat and start the evening activities.  Go, go, go busy families!

Hamburger Tofu Stir-fry

Ingredients:
1.  1 lb hamburger
2.  1 bunch of green onions
3.  1 T oil ( canola, vegetable or peanut oil)
4.  1/4 tsp garlic salt
5.  1/2 C water
6.  1 block of tofu
7.  1 C frozen peas
8.  1/4 tsp crushed red pepper
9.  3 T memmi
19.  1/4 tsp sesame oil

Directions:
1.  Stir-fry hamburger, green onion, garlic salt in oil.
2.  Add 1/2 cup of water, tofu, peas, red pepper and memmi and simmer
3.  When heated through add sesame oil, toss gently and serve

What could be easier but look so complex.  The mixture of flavors gives it a rich flavor while the prep time is minimal.  You can have your home cooked meal in less than 30 minutes.  Just waiting on the rice and we're going to be chowing down!

BeaNspirations:
Catch the moment to create magic with a dash of this and that!

Asian Style Quinoa

Here's another recipe that Chef Azuki made with quinoa.  We love the texture and nutty taste of quinoa and thought it would be interesting with some Asian flavors.  Chef Azuki had a jar of Thai "dry" chili paste and thought it would add zing to our Asian inspired quinoa dish. It was wonderful!

Asian Style Quinoa

Ingredients:
1 cup quinoa
8 oz imitation crab
3 small sweet peppers (1 orange, 1 yellow and one red)
3 stalks green onions
2 Tbsp Thai "dry" chili paste ( moderately spicy)
1/2 C water
1/2 tsp sesame oil
1/4 tsp garlic salt
1 tsp shoyu (soy sauce)
black sesame seeds

Directions:
1.  Cook the quinoa in rice cooker according to package
2.  Julienne peppers and chop green onions
3.  When rice is done, cool shortly
4.  Stir frypeppers, green onion, chili paste, sesame oil, garlic and shoyu
5.   Toss with quinoa
5.   Plate onto platter
6.  Garnish with black sesame seeds

Chef Azuki loves buying the small multicolored peppers for their beautiful presentation in her delectable dishes.  I love how her food is like art!

BeaNspirations:  Create beauty by being free to use your imagination!

Lightly Fried Tofu

Oh this is so delicious!  A wonderful appetizer that's so quick and tasty.  The dipping sauce is just the splash this wonderful fluffy tofu pillow needs.  Melt in your mouth goodness that tickles your taste buds!

Lightly Fried Tofu

Ingredients:

1 Carton ( block) of firm tofu
1/2 C flour
2 T oil
1 stalk of green onion chopped

Dipping Sauce
1/4 C memmi
1/2 C water
1/4 tsp ginger
1/8 tsp lemon

Directions:
1.  Cut the tofu into 18 rectangles
2.  Place flour in a dish
3.  Toss the tofu in flour, lightly dusting it
4.  Heat the oil in a frying pan
5.  Gently fry the tofu until it's slightly brown
6.  Prepare the dipping sauce my mixing the ingredients in a bowl
7.  Garnish tofu with green onions
8.  Serve dipping sauce in small bowls and serve with the tofu

I can eat these for a light afternoon pick me up snack, an appetizer or terrific vegetarian meal.  Chef Azuki's wonderful fried tofu is must try! Yummy!

BeaNspirations:  Little things that make you smile lift your spirit and rejuvenate you!

BeaN Sprouts (Moyashi) Salad

Don't you just love the side salad at Asian Restaurants.  Sometimes it's just iceberg lettuce with homemade thousand island type dressing.  They also have a side of  tasty bean sprouts (moyashi) salad with a light vinegar dressing.  Chef Azuki's Moyashi Salad is also simple and homey, but even better!  She adds kamaboko, green onions, and cucumber for wonderful texture and color.  Oishii (Delicious)!  A perfect complement to any Asian style meal.

BeaN Sprouts ( Moyashi) Salad 

Ingredients

Salad:
1 lb of bean sprouts
2 quarts of boiling water
1 bunch of green onions
1/2 block of kamaboko (pink and white fishcake on wooden block)
2 small Japanese cucumbers ( or Persian cucumbers)

Dressing:
2 T sesame oil
2 T mirin   (cooking rice wine)
2 T shoyu (soy sauce)
1 1/2 tsp salt
1 1/2 sugar

Directions

1.  Place bean sprouts in a large bowl
2.  Carefully pour boiling water over it and let it stand for 5 minutes
3.  Drain thoroughly
4.  Thinly slice (julienne) green onions, kamaboko, and cucumbers and add to the bowl
5.  Whisk all the ingredients for the dressing in a small bowl
6.  Pour dressing over the bean sprouts mixture and toss
7.  Chill before serving

As always, Chef Azuki makes food into art.  The beautiful colors shine through winter's gloom.

BeaNspirations:  Find winter's beauty glistening through the chill air!