Tofu Bowl: A Healthy Meal Step-by-Step

Hi! It’s Mara and today I have a blog post about one of the recent meals I made for a Girl Scout Badge. Hope you like the post!

 

For one of the badges as a Cadette, we need to make a recipe from a different part of the world, so I decided to make a tofu bowl which is from Southeast Asia. We used zucchinis, rainbow carrots, and Chinese Cabbage as our main vegetables but you can also use other vegetables like cucumber and broccoli. Here’s the recipe:

 

Prep:

Step 1) If you get store-bought tofu it’s almost always kept in water inside the package. So your first step is to pour out the water from the packaging. After all the water is drained out, take out the tofu and place it on a plate/cutting board. From there cut a vertical strip of the tofu off then. Cut that strip horizontally into tofu cubes.

Starting off with a chunk of tofu

 

Cut a vertical strip of the end

 

Cut that strip into cubes

Step 2) Cut the rest of the tofu this way. Then take out a plate and place a towel on top of it, then a paper towel on top of that. Place the cubes all onto the paper towel. From there take another paper towel and place on top of the tofu, then another towel. You do this to drain out all the water from the tofu. Then put a heavy pot or pan on top of the last tea towel, and put it in the fridge for 45 – 60 minutes.

Place the cubes on top of a paper towel

Step 3) Wash the zucchini in some water to remove any excess dirt or other debris. Cut off the top and bottom part of the zucchinis and then from there cut the rest of the zucchini into either coins or quarters.

Coin or quarter cuts

 

Place zucchinis in a bowl

 

Step 4) You can place the zucchini aside for a while and pull out the rainbow carrots (you can also use normal carrots.) Wash the carrots very well since they’re usually pretty dirty. Then, use a peeler (my favorite kitchen appliance) to peel the outer skin of the carrots. Then cut the carrots into bigger pieces if you’re going to roast them in the oven or smaller pieces if you’re going to stir-fry them.

Before peeled

 

After peeled

 

Cutting the purple carrot

 

Put the carrots in a bowl

 

Step 5) Take out a head of cabbage. Wash it then cut it in half, since that is usually enough for at least 4 or so people. If you have more people you can use the whole thing, or if you have a bunch of cabbage lovers in your family. Cut thinly around the hard center part of the cabbage and place all the cabbage in a bowl.

 

The cut cabbage

Step 6) Make the sauce for the stir fry by zesting in some ginger and garlic (optional) then add some soy sauce.

Zesting in the ginger

 

Sauce once completed

 

Step 7) Pour some teriyaki sauce in a bowl. The teriyaki can be storebought or homemade. Then take your tofu out of the fridge and place it on a metal pan with some paper on top of it. Then take out a spoon or a basting brush to and brush the teriyaki onto the tofu cubes.

Painting on the teriyaki

The tofu once “painted”

 

Cooking

Step 1) Put the tofu in the oven for 30 or so minutes at 375. Every 10 or 15 minutes take out the tofu and paint them with a little more teriyaki sauce.

Step 2) Take out your cut carrots and roast them in the oven for 30 minutes as well. You can also stir fry the carrots if you prefer.

Step 3) Stir fry on together the zucchinis and cabbage, drizzling the sauce you made in Step 6 toward the end.

Stir-frying the zucchinis and cabbage

How To Eat:

For our meal, we had sort of a “Make Your Own Tofu Bowl.” We set out all the toppings along with some rice, and everyone made their own tofu bowl with all the toppings.

 

Thanks for reading this recipe everyone! It’s one of the more complicated ones I have made, so if you have any questions or comments about it feel free to ask below.

~ Mara

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1935 Chocolate Chip Cookies

For one of my Girl Scout Badges we had to bake something from the past. I was looking through a Betty Crocker cookbook from the 1950s for ideas when I found the most famous cookie of the late 1930’s, which to no surprise was the Tollhouse Chocolate Chip Cookie. So I decided to make that cookie, because who doesn’t like chocolate chip cookies?

 

Ingredients:

2/3 cup shortening (1/3 of it should be margarine/butter)

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1 egg

1 tsp. vanilla extract

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

1 package (6 ounces) of semi-sweet chocolate chips

1/2 cup chopped nuts

 

Method:

  1. Heat the oven to 375 degrees.
  2. Mix the shortening (including margarine/butter), granulated sugar, brown sugar, egg, and vanilla extract until thoroughly combined.
  3. Measure the flour by sifting into another bowl. The book adds that you can add 1/4 cup more flour for a softer cookie. Then add the baking soda and salt to the flour. Then blend the dry ingredients mix into the other mix.
  4. Add the nuts and chocolate chips to the batter, and mix them in.
  5. Drop round teaspoonfuls of dough, about 2 inches apart on an ungreased baking sheet.
  6. Bake for 8 – 10 minutes, or until a little browned.

Things I Did Differently: 

  1. I added the sifted flour, baking soda, and salt to the original mix right away, instead of doing it separately, then adding it in.
  2. I didn’t use nuts in the batter.
  3. Instead of using a KitchenAid, I mixed everything by hand like they would’ve in the 1930’s.

Photos:

The original recipe

 

Step 2

 

Step 2 once mixed

 

Step 3, sifting the flour

 

Step 3, once the dry ingredients are added.

 

Step 3, once the dry ingredients are mixed in

 

Step 4, adding the chocolate chips

 

Step 5

Notes:

  1. If you use Gold Medal Self – Rising Flour then don’t add baking soda or salt.
  2. One batch makes around 4 – 5 dozen 2″ cookies.
  3. You can add crushed peppermint for a Chocolate Chip Peppermint Cookie.

 

Thanks for reading! Check out Betty Crocker’s Cooky Book, for more cookies like this!

Chocolate Walnut Brownies

Hello! Today I have a link to a recipe for some amazing Chocolate Walnut Brownies from Cooking Light!

What I Did Differently

  • I didn’t use walnuts in the batter because not everyone in my family likes walnuts.
  • I sprinkled walnuts on top of half of the pan (before baking the brownies) for those in my family who wanted walnuts on their brownies.

I hope you will check out the recipe above!

Honey Loaf Cake

Hi everyone! Today I have a post about how to make a honey loaf cake. This recipe is originally from the Everyday Easy: Cakes & Cupcakes Cookbook. Enjoy!

Ingredients

1 cup butter, room temperature

⅔ cup light brown sugar (packed)

⅓ cup plus 1 tbsp honey, warmed until fluid

4 large eggs, lightly beaten

3 ¼ cups all – purpose flour

1 ½ tsp baking powder

1 tsp cinnamon

 

Ingredients for the icing

⅔ cup confectioner’s sugar

1 tbsp honey

1 – 2 tbsp hot water

 

Method

  1. Preheat the oven to 350 ℉ (180 ℃). Butter a 9 x 5in (23 x 13cm) loaf pan and line the bottom with parchment paper.
  2. To make the cake, beat the butter and brown sugar with an electric mixer or wooden spoon until pale and creamy. Beat in the honey. One at a time, beat in the eggs, beating well after each addition. Add a little flour if the mixture begins to curdle.
  3. Sift together the flour, baking powder, and cinnamon. Stir into the butter mixture. Spread in the pan and smooth the top. Bake for 50 – 60 minutes, or until a wooden toothpick inserted in the center comes out clean. If the loaf is browning too quickly, tent with foil. Cool in the pan on a wire rack for 10 minutes. Invert and unmold onto the rack, peel off the paper, and let cool.
  4. To make the icing, mix the confectioner’s sugar and honey, then stir in enough hot water to make a fluid icing. Drizzle the icing over the cake, letting it drip down the sides.

 

What I Did Different

  • I had a lot of extra batter and didn’t have enough room in my pan so I made two extra muffins made from the batter with the extra batter.

 

Thank you for reading today’s post! Bye! ~ Mara