Tofuballs

I wanted to show off ways to use tofu and this seemed like a great way! Taken from here.

Ingredients:

  • 4 TBSP olive oil, divided
  • 3/4 cups onion, diced
  • salt
  • 2 cups mushrooms, chopped
  • 3 cloves of garlic, diced
  • 1/2 tsp red pepper powder
  • 1 block of tofu, dried and crumbled
  • 1 egg
  • 1/4 cup bread crumbs
  • pepper
  • pasta sauce
  • pasta

Directions:

1) Heat 1/2 the oil to medium heat in a medium skillet.

2) Add the onion and a bit of salt and cook for 3-5 minutes.

3) Raise the heat to high and add the mushrooms, garlic and red pepper powder and cook for 4-5 minutes.

4) Add the vegetables to a blender or food processor and blend a bit.

5) Add the tofu, egg, and 1/2 tsp salt and blend until combined.

6) Add the bread crumbs and mix until combined.

7) Add the black pepper and scrape out of the blender/food processor .

8) Make balls of about 1 inch and let sit for 2-8 hours (I went to work and came back and finished them off).

9) Heat the rest of the oil in a pan to medium heat and add the balls.

10) Heat until it they are browned, roll them over continue browning all around.

11) Add the sauce to a large pan and heat the tofuballs all the way though, about 15 minutes.

12) Serve with pasta.

Tofuballs and Lantern Making 002

Mushroom, Carrot and Vodka Sauce

Vodka Mushroom Carrot Pasta Sauce 009

I had a lot of carrots and mushrooms left over from all the other cooking I’ve been doing (and I’ve still got more mushrooms) and because I buy at the market in Korea and always tend to get 10x as much as I want of any one thing but for a super cheap price.

Ingredients:

  • 3 TBSP olive oil
  • 3 cloves of garlic, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups of mushrooms, chopped
  • 1 can of tomatoes
  • 2 cups of cherry tomatoes, cut in half
  • 1/4 cup vodka
  • salt and pepper
  • 1 cup of cabbage
  • pasta
  • Parmesan cheese

Directions:

Vodka Mushroom Carrot Pasta Sauce 0011) Heat the olive oil on medium heat.

2) Add the garlic and cook for 2 minutes, until it starts to brown.

3) Add the onion and cook for 3 minutes, until the onion begins to soften.

4) Add the carrots and cook for 5 minutes, until they begin to soften.

Vodka Mushroom Carrot Pasta Sauce 0035) Add the mushrooms, tomatoes, cherry tomatoes, vodka, salt and pepper and cook for about 10 minutes.

6) Add the cabbage and cook until it is wilted, about 2 minutes.

6) While this is happening cook the pasta. Traditionally I would say to finish cooking the pasta in the sauce but that does not work for me with only 1 burner.

7) Top with Parmesan cheese before serving.

Vodka Mushroom Carrot Pasta Sauce 006 Vodka Mushroom Carrot Pasta Sauce 009

Mushroom Tortellini Soup

Mushroom Tortellini Soup 011

I had another bag of tortellini from America and I wanted to use it in another fun way than just having them with sauce on it (even if it is sauce I made).

Inspired from here but I couldn’t find some ingredients in Korea so I had to make due.

Ingredients:

  • 2 TBSP butter
  • 1 leek, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 3 cups of water
  • 3 TBSP soy sauce
  • 2 cups mushrooms, chopped
  • salt and pepper
  • 9 oz tortellini
  • Parmesan cheese, shredded or powdered

Directions:

Mushroom Tortellini Soup 0011) Melt the butter in a pot over low heat.

2) Add the leek, carrot, onion and garlic and cook for about 8 minutes, or until soft.

3) Add the mushrooms, water and soy sauce and bring to a boil.

 

4) Add salt and pepper and lower heat to low again and cook for 10-15 minutes or until Mushroom Tortellini Soup 003the mushrooms are soft.

5) Add the pasta and cook following their directions.

6) Serve with Parmesan.

 

 

Mushroom Tortellini Soup 006 Mushroom Tortellini Soup 011

Lemon Pasta

Lemon pasta 008

Ingredients:

  • 3/4 lb dry pasta
  • 1/2 cup lemon juice
  • 2-3 garlic cloves, chopped
  • 1/2 tsp salt
  • 1/2 tsp mustard
  • 3 1/2 TBSP olive oil
  • 1/4 cup parsley, chopped

Directions:

Lemon pasta 0011) Cook the pasta as directed. Reserve some pasta water, although I did not need to use any.

2) Mix the lemon juice, garlic, salt, mustard and 3 1/2 olive oil. Add more olive oil if necessary to your tastes.

3) Combine the pasta, lemon juice mixture, and parsley. Serve with Parmesan cheese (optional)

Lemon pasta 008 Lemon pasta 012