Cooking with Dr. Mom: Sweet and sour pineapple tofu

Mmmmmm.... this looks good. Thanks, mum!

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This recipe was inspired by an Eating Well Pineapple Tofu stir-fry recipe.  This recipe lends itself to whatever assortment of veggies you have available. Perfect for the over supply of zucchinis and peppers this time of year. The recipe for the sauce makes enough to cover 4-6 cups of chopped veggies.  This would be good topped with roasted cashews or almond slivers.

Makes 4 servings

1 cup chopped fresh pineapple (or 1 tin pineapple tidbits drained - reserve the juice)
6 tbsp pineapple juice (or tropical juice blend if using fresh pineapple)
4 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp brown sugar
1/2 tsp sirachi hot sauce
1 package extra firm tofu, cut into 1cm cubes
2 tsp cornstarch
1 tbsp Canola or sesame oil
2-3 cloves garlic, minced
1 tbsp fresh ginger, finely minced
2 tbsp fresh lemon grass, finely minced
1 1/2 cups fresh snow peas
1 small zucchini, chopped (about 1 cup)
1 large sweet red pepper, chopped

Make the sauce by combining the juice, vinegar, soy sauce, ketchup, brown sugar and sirachi sauce.
Place the chopped tofu in a shallow container and toss with 1/4 cup of the sauce.  Allow the tofu to marinate for at least 15 minutes.
Add cornstarch to the remaining sauce and set aside.
Heat the oil in a large fry pan or wok.  Lift the tofu out of the marinade with a slotted spoon and fry in the hot oil. (Return any remaining marinade to the sauce you set aside) Cook the tofu, stirring occasionally, until the cubes are golden brown and a bit caramelized on most sides (about 10 minutes).  Transfer the tofu cubes to a plate.
If the fry pan is now too dry, add another 1-2 tsp of oil.  Add the garlic, ginger and lemongrass and fry until fragrant, about 1 minute.  Add the veggies to the fry pan and stir fry until they are tender crisp.  Pour the sauce into the veggies and stir until thickened slightly, 30-60 seconds.  Add the pineapple chunks and tofu to the veggies and toss until heated through, 1-2 minutes.

Serve on a bed of rice or noodles.

Recipe: Black bean and sweet potato tacos

I love the combination of black beans and sweet potatoes. I think their textures go great together. I made some black bean and sweet potato tacos that were really delicious and satisfyingly filling. I've been meaning to share this recipe for a while. This would be a great dish for a party or for picky eaters because everyone can just put whatever they like in their tortilla. Feel free to mix up the toppings however you like. I always have the problem that I put way too much stuff in my tortilla and then I make a mess. A delicious mess that I don't regret one bit.

As you can see, this tortilla is never going to close! I got over-excited about the toppings.

Me, excited to eat a taco.

Recipe: 

About 6-8 tacos

-Two medium-sized sweet potatoes

-1 can of black beans, drained

-1 large onion, chopped

-2 cloves garlic

-2 tbs vegetable oil

-1 tbs chili powder

-1/4 tsp crushed red pepper flakes

-1/4 tsp dried oregano

-1/4 tsp paprika

-1-1/2 tsp cumin

-1 tsp sea salt

-1 tsp black pepper

-2 avocados

-1/4 cup fresh lime juice

-8 flour or corn tortillas

-Toppings: salsa, diced tomatoes, shredded lettuce, diced sweet peppers, shredded cheese, sour cream, hot sauce, etc.

1. Wash and peel the sweet potatoes. Boil them until they are soft, about 10-15 minutes. Drain and mash the potatoes with a potato masher until smooth, although a few chunks can remain.

2. Heat the olive oil and add the chopped onion. Saute for 5 minutes. Add 1 clove of garlic, minced, along with the seasonings. Saute on low heat until the onion is translucent. Mix in the black beans with 1/4 cup of water. Continue to cook until the liquid is absorbed. Transfer the bean mixture to a bowl and mash with a potato masher until the bean mixture sticks to itself.

3. To prepare guacamole, cut the avocados in half and remove the pits. Scoop out the flesh into a bowl. Add 1 clove of grated garlic and the lime juice. Mash and mix the ingredients together with a fork, leaving a few chunks of avocado. Add salt to taste. 

4. Heat the tortillas briefly in the oven, if desired. To prepare the tacos, spread a layer of sweet potato, a layer of black bean mixture, and a layer of guacamole down the centre of the tortilla. On top of these, add any additional toppings, as desired. Fold or roll the tortilla and eat!