Kabocha no Nimono
Air-Fried Sweet Potatoes
Black Bean, Cuban Style
Simple Sous-Vide Scallops
Simple Pumpkin Crackers
Air Fried Bean Curd Sheet with Vegetables
This is a very simple and yet fulfilling Asian inspired dish using air fried bean curd sheet, a great alternative for substituting meat.
– Where can you find bean curd sheet?
Since we moved, every time I go visit my mom I have to stop by an Asian grocery store and stock up with lots of fresh vegetables, refrigerated and frozen food. It is true that we have Asian market in the area, but I always feel that it is not as abundant and fresh as in the areas where are more populated by Asians, supply and demand…
One of my favorite item is the fresh bean curd sheet, which is found in the refrigerator section…I discovered that it can perish fast and a great way to preserve is by using the air fryer. Once the bean curd sheets are “baked” in the air fryer and the moist removed it can be stored in the refrigerator or freezer for much longer time.
The bean curd sheet is so Asian, what I mean without any discrimination is that you need to acquire the taste for it…and I was so surprised that my husband really enjoys it…the texture is very different from the regular tofu, and I am not talking about soft, regular or firm…the bean curd sheet is somehow stretchy, slightly chewy and can absorb a lot of flavor.
I hope you get a chance to try it…you will find it very different and interesting.
– Let’s start cooking…
1 package fresh bean curd sheet
1 inch fresh ginger cut into thin strips
2 cups water
¼ cup soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
Red pepper flakes to taste
Salt and pepper to taste
Pat dry the bean curd sheet and cut into 1 inch wide. Randomly separate the layers and place in the 325-350F preheated air fryer for about 15 to 20 minutes, until the bean curd sheets are golden brown and crispy. Shake the basket every so often to prevent the sheets from sticking together.
Once the bean curd sheets are ready, remove from the air fryer and set aside. Place all the other ingredients in a medium pot. Bring to boil then add the air fried bean curd sheet. Bring to boil and turn the heat to simmer.
As the air fried bean curd sheets absorb the sauce it will shrink. Simmer for about 15 minutes, if needed add more water, salt and pepper.
Remove from the heat.
At this point, it can be served as it is or added to any stir-fry vegetable.
– More recipes with soybean curd?
Yes, if you enjoy this simple and easy vegetarian item, you might want to take a look at Tofu Fa recipe which is a dessert made with soft bean curd.
Did you know that bean curd sheet is a film form from boiling soy milk? The film is similar to the film formed when boiling milk. The soy milk film is then accumulated and dried acquiring a yellowish color, unlike the soy milk. Bean curd sheet is also called bean curd skin or tofu skin.
Thanks for visiting Color Your Recipes, have a colorful week!
Roasted Spiralized Zucchini
I am sure you all had tried spiralized zucchini…how about roasted spiralized zucchini? It is a great replacement for pasta…just top it with your favorite sauce and you are ready for a healthy meal.
I have used spiralized zucchini in so many ways, and most of the time I blanch before topping it with all kind of sauces. Since zucchini contains a lot of water, I thought that roasting it will give this pasta like structure a better texture…and yes, I was right…each strand of zucchini was more pliable and retained more flavor as compared to the blanched ones.
Yes, it is a bit more laborious than just drop the spiralized zucchini into a pot of boiling water, but so worth the extra effort. I hope you get to try this method next time spiralizing zucchini…
- 1 lb zucchini, spiralized, I used the Paderno vegetable spiralizer.
- 1 tablespoon olive oil
- Your favorite pasta sauce
Preheat oven to 375F. Place the spiralized zucchini in a medium bowl. Drizzle with olive oil, and toss.
Layer the spiralized zucchini on two baking pans lined with silicone mat. Make sure to spread evenly the spiralized zucchini.
Roast for 15 to 20 minutes or until slightly golden. Remove from the oven and divide into two serving bowl. Top it with your favorite pasta sauce. Serve hot.
If you enjoy this simple recipe using spiralized zucchini, you might want to take a look at Simple Zucchini Ribbons Salad.
Did you know that zucchini squash contains more than 90% water? In spite of its high water content, zucchini is a good source of dietary fiber, vitamin C and manganese.
Thank you so much for visiting Color Your Recipes…have a colorful week!
Cold Soba with Peanut Sauce
Cold soba noodles are easy to prepare and cook faster than your regular pasta/noodle. This is a very simple and delicious recipe for the summer…just toss soba noodles with a spicy sauce made with peanut butter and lots of fresh vegetables.
Have you ever heard of soba noodles? Soba noodles were originated in Japan and it is made from buckwheat. They are thinner than the usual noodles and sold in the market like your dry pasta. In Japan soba noodles are served cold during summer and hot in winter, and traditionally dipped in a sauce (cold) or hot broth.
My mom used to cook soba instead of the regular pasta; one, because is faster to cook and second, because it is healthier as compared to the wheat pasta. So now I do the same…often I cook soba noodles and serve with meat sauce.
During summer I like to make it cold, almost like salad…I cut all kind of raw vegetables into Julienne or chiffonade add a protein like shrimp or chicken and top with a creamy peanut sauce which is a mix of lightly sweet, salty, spicy and citrusy. This peanut sauce really challenge all your palate senses…I know, sounds weird until you try it…and then you will be totally in love with the sauce.
- 3 tablespoons peanut butter
- 3 tablespoons water
- 1 ½ teaspoons sugar
- 3 tablespoons Ponzu sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons yuzu hot sauce, depending on how spicy you want
- Soba noodle
- Fresh basil leaves, cut into thins strips
- Cucumber, cut into thinly Julienne
- Carrot, cut into thinly Julienne
- Shredded chicken
Cook the soba noddle according to the instructions of the package. Rinse well under the cold water and make sure that the noddle is well drained. Set aside or in the refrigerator while you are preparing the dressing.
In a small bowl, add the peanut butter and water, whisk until smooth, add all the remaining ingredients. Whisk until all the ingredients are incorporated into the dressing.
When ready to serve, add in a bowl the soba noodle, vegetables, chicken and the peanut sauce. Toss all together making sure the noddle is coated with the sauce.
If you enjoy this Asian inspired noodles, you might want to take a look at Squash Noddles with Peanut Sauce recipe.
Did you know that buckwheat does not contain gluten? Buckwheat is a very nice substitute for wheat for the ones that have an issue with gluten. Buckwheat is a fruit seed and contain more mineral and antioxidants than other grains.
Thank you for visiting Color Your Recipes…have a colorful day!
Air Fried Sweet Mini Peppers with Onion and Zucchini
This is one of my favorite method to “roast” sweet mini peppers. It is super easy and fast…it’s lightly caramelized and perfect on bread, crackers or salad.
I love the colors of the sweet pepper, so summery and refreshing. Many times we just eat them raw…crunchy and sweet, but sometimes I like to enhance the sweetness of the peppers by roasting…
I used to roast mini peppers in the oven…but since I got the air-fryer, this is my preferred way to “roast” almost anything…I love how even and caramelized the sweet peppers turned out in the air-fryer. All the excess liquid, either from the washing or the pepper itself just drains out of the basket.
This recipe is very versatile, you can air-fry only the mini peppers or mix and match it with all kind of vegetables, I decided to go with zucchini and onion as I had them handy, but feel free to use whatever vegetable you have available such as carrots, eggplant, yellow squash…
Once the vegetables are air fried and seasoned you can keep them in the refrigerator for a few days and serve cold, which I love during warm weather.
1 lb sweet pepper
1 medium size onion
Balsamic Vinegar to taste
Freshly ground salt and pepper to taste
Preheat air fryer to 400F.
Wash and slice in half the sweet peppers and remove the seed. Slice the zucchini and the onion.
In a large bowl place the sweet mini peppers and drizzle with olive oil.
Carefully place the sweet peppers in the air fryer basket and let is cook for approximately 15 minutes. Make sure to shake the basket in between. Remove from the basket and place in a large bowl.
Do the same with the onion and zucchini. Once the onion and zucchini are done place them together with the sweet peppers.
Add salt and pepper and drizzle balsamic vinegar to taste. Toss gently.
Serve warm or cold.
I hope you enjoy this simple method of roasting mini sweet peppers…for more air-fryer recipes, please check HERE.
Did you know that peppers contain large amount of antioxidants such as lycopene, beta carotene, lutein and zeaxanthin? These carotenoids are important, especially for the eyes.