Two Recipes

Two recipes today, one that I make from time to time, the other that I fully anticipate making from time to time—and why not keep them handy right here on my blog? With thanks to Minimalist Baker for the first (including the photo), and to halfbaked Harvest for the second (and ditto)—minus the bloggy verbiage and photos.

Veggie–Baked Tofu Stir Fry

Serves 2–3; prep time 15 minutes; cook time 45 minutes; total time 1 hour

Stir Fry

• 1 14-ounce package firm or extra-firm tofu
• 2 cups roughly chopped green beans (or other veggies)
• 1 cup diced carrots or red pepper (ditto)
• 2 Tbsp toasted sesame oil for sauteing

Sauce

• 1/4 cup low-sodium soy sauce
• 1 Tbsp fresh grated ginger
• 2 Tbsp brown sugar (or less for less sweetness)
• 1 Tbsp maple syrup or honey (or less)
• 1 Tbsp cornstarch

1. Preheat oven to 400 degrees F.
2. Dry tofu: Drain, removed from the package, and place between two thick towels folded to the size of the block of tofu. Place a plate on top, and on top of that, something heavy, like a skillet or book. Let stand for about 15 minutes, changing towels if they get too wet.
3. When dry, chop the tofu into roughly 1-inch cubes or rectangles.
4. Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for 25–35 minutes, flipping once halfway through. (For a "meatier" texture, cook 30–35; for a more tender texture, cook 20–25.)
5. Once it's golden grown and firm, remove from oven and set out to dry (45 minutes is ideal) while you prep your vegetables.
6. If serving over rice, start the rice.
7. In a small mixing bowl, whisk together the sauce ingredients, and set aside.
8. Heat large skillet or wok over medium-high heat and add sesame oil, swirling to coat. Add veggies and toss to coat. Cook 5–7 minutes, stirring often. When the vegetables have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
9. Continue cooking for 3–5 minutes, stirring often, until cooked to your preferred doneness. Serve as is or over rice for a more filling meal.

Sweet Potato and Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema 

Serves 4; prep time 15 minutes; cook time 25 minutes; total time 40 minutes

Tacos 

• 1 sweet potato, cut into 1-inch chunks (or smaller)
• 1 pound ground Mexican chorizo
• 1 clove garlic, minced or grated
• 4 ounces pepper jack cheese, grated
• 4 ounces sharp cheddar cheese, grated
• 8 corn or flour tortillas, warmed

Black Bean Corn Salsa

• 1 cup cooked black beans (can be canned)
• 2 ears grilled corn
• 1 cup grape tomatoes, quartered
• 1 jalapeño, seeds removed, chopped
• 1/3 cup fresh cilantro, chopped
• 3 green onions, chopped
• 1 lime, juiced
• kosher salt and pepper to taste

Poblano Avocado Crema

• 1 avocado, skin and pit removed, chopped or sliced
• 1/4 cup Greek yogurt
• 1 poblano pepper
• 2 tsp hot sauce
• 2 limes, juiced
• 1/2 tsp cumin
• salt and pepper to taste

1. Heat a large skillet over medium heat and add some olive oil. Add garlic and sweet potatoes, stir, and cook covered for 20 minutes, until sweet potatoes are just softened.
2. Crumble in the chorizo and cook until browned and cooked through, about 8–10 minutes.
3. While the sweet potatoes are cooking, make the roasted poblano crema:
 □ Preheat oven broiler (or you can use a grill).
 □ Remove the core and seeds from the peppers and slice in half.
 □ Lay on a baking sheet and place under the broiler skin side up.
 □ Broil until skins are well charred (about 5 minutes—check every 2–3 minutes and rotate if needed)
 □ Remove peppers from oven using tongs, place in a bowl, and cover with plastic wrap. Let sit for 15 minutes.
 □ Once the peppers are cool, remove some of the charred skin and place in the bowl of a food processor together with the avocado, Greek yogurt, lime juice, and hot sauce. Add a pinch of salt and pepper and process until smooth.
4. While the peppers cook, make the salsa: In a medium bowl, combine the black beans, grilled corn, jalapeño, cilantro, green onions, lime juice, and cumin. Season with salt and pepper and toss well.

To assemble, place generous spoonfuls of the sweet potato–chorizo mixture in the warm tortillas. Top with shredded cheese, then black bean and corn salsa, and finally roasted poblano avocado crema.