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How To make Filet De Tofu with Apricot Dijon Sauce
1 sm Onion, chopped
2 ea Garlic cloves, crushed
Vegetable oil 1 tb Tamari
1 ts Dijon mustard
2 c Orange juice
1 c Apricot puree or jam
2 lb Extra firm tofu
thinly sliced :
GARNISH---------------------------------- Scallions, chopped 2 pn Dill
Pan-fry onion and garlic in oil. Gradually add tamari, mustard, orange juice, and apricot puree. Stir until you have a smooth sauce. In separate pan, fry tofu in oil, and add to sauce. Cook mixture over low heat until sauce reduces by half. Place tofu in serving dish, and garnish with chopped shallots and dill. Serve with stir-fried vegetables, rice, or a salad. John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias
How To make Filet De Tofu with Apricot Dijon Sauce's Videos
How to make PORK TENDERLOIN IN ORANGE SAUCE
This recipe, worthy of kings, but affordable for everyone, is very easy to prepare and you can accompany it with the garnish you like the most. The medallions are very tender and juicy and the orange sauce is smooth and very special. It is quite quick to make and the whole family will enjoy it.
Mediterranean cuisine with soul, made with love, to teach and transmit the Gastronomic Culture of Spain. With simple, fresh, aromatic, varied ingredients, full of flavour and sunshine.
We make 100% Spanish food to enjoy and share. We don't sell anything, everything on this channel is free and authentic.
At the end of this video you can find the complete recipe.
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Parisan Pork Tenderloin
Recipe:
1 Pound pork tenderloin, trimmed
1 Tablespoon coarsely ground black pepper
2 Teaspoons olive oil
½ Cup chicken broth
½ Cup dry red wine
1 Teaspoon Dijon mustard
1 Teaspoon tomato paste
¼ Teaspoon salt
1. Slice the pork into medallions, gently pressing them to flatten slightly. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large skillet coated with
Olive Oil. Add pork; cook for 2 minutes on each side. Or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
2. Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).
Wine Pairing: Merlot or Red Zinfandel
【おうちごはん】抜歯した夫のためにやわらかメニュー。旨辛タレで水餃子に夏野菜たくさんのそうめんなど。チワワのあんずはDAISOペットグッズに満足!
#料理 #二人暮らし #vlog #チワワ#日韓夫婦#そうめん
ある週末の1日の朝食、夕食の様子です。
夫は抜歯をしたばかりなので、夕食はなるべく柔らかいメニューを心がけました。水餃子はプルンとしてやわらかく、なす、トマトなどたっぷりの夏野菜のそうめんなど作りました。
あんずにはDAISOでペットグッズを買ったのですが、開封作業時から遊ぶまでの様子が可愛いのでぜひご覧ください。
WHAT I EAT IN A DAY VEGAN// SUMMER EDITION
Hi guys! Thank you for joining me for another video! Links and recipes below!
My ebook with over 65 vegan & gluten free recipes:
Discount codes:
HAPPYSKINKITCHEN for 20% at REN Skincare:
ELISA15 for 15% off at Matchaeologist:
HAPPYSKIN for 15% off Form Nutrition:
Follow me on Instagram:
Recipes mentioned in this video:
Mashed Peas on toast
Ingredients:
200g of cooked peas
The juice of 1/2 lemon
1 tbsp of extra virgin olive oil
Few mint leaves
Salt and pepper to taste
Blend everting together and enjoy on toast! Store any leftovers in the fridge for few days.
Shaved Fennel & Cabbage Salad
Ingredients:
For the salad:
1 fennel bulb - thinly sliced
1/2 head of white cabbage - thinly sliced
1 small courgette - peeled into ribbons
4-5 dried apricots - chopped small
a handful of almonds - roughly chopped
A handful of pumpkin seeds - roughly chopped
A bunch of dill - chopped really finely
A bunch of mint (leaves only) - chopped really finely
For the crispy chickpeas
1 can (400g) of chickpeas - drained and rinsed
1 tsp of turmeric
1 tsp of curry powder
1 tsp of garlic powder
1 tsp of chilli flakes
Generous drizzle of olive oil
Salt to taste
For the dressing:
3 tbsp of extra virgin olive oil
1 tsp of mustard
2 tsp of apple cider vinegar
The juice of 1/2 orange
Salt and pepper to taste
Add the almond and pumpkin seeds to a dry pan and toast them until the seeds start to pop. Leave them onto one side.
Add the drained chickpeas to a roasting tray. Drizzle all the other ingredients, toss everything and bake in the oven at 200 degrees celsius for 30 minutes.
To make the dressing mix all the ingredients together.
Mix all the salt ingredients into a large mixing bowl. Add in the toasted nuts and seeds, drizzle with the dressing and add the baked chickpeas on top.
Fresh Summer Rolls:
For the almond butter dipping sauce:
5 tbsp of almond butter
5 tsp of soy sauce
1 tbsp of lime juice
3 tsp of maple syrup
5 tbsp of water to thin it out
For the spring rolls:
5-6 rice papers
1 bell pepper - thinly sliced
1 carrot - thinly sliced
1/2 cucumber thinly sliced
Handful of red cabbage - shredded
200g of pre seasoned tofu - cut into thin slices
Handful of coriander and mint leaves
Mix all the dipping sauce ingredients together. Wet the rice papers in water. Spread them on a chopping board. Add the veggies and tofu in the middle. Roll the spring rolls and enjoy with the dipping sauce
cake za vijiti za chocolate hatua kwa hatua/chocolate Cakesicles COLLABORATION @mapishi ya zanzibar
keki hizi ni tamu sana usipotaka kuweka keki unaweza kuweka biscuits tu ndani
COLLABORATION
vileja vya tahini na walnuts vitamu sana full video bonyeza link ya pick's Delighful kitchen ????????????????
kunafa ya cheese link ????????????????
vileja vya ngano ya kopo/ Quaker oats link ????????????????
haluwa/ halwa ya ufuta link ????????????????
pudding ya mchele link ????????????????
cheesecake ya oreo link ????????????????
lambalamba za oreo link ????????????????
basbosa cake/ keki ya semolina link ????????????????
kaimati za shira link ????????????????
vidole vya zainab link ????????????????
faluda ya jelly link ????????????????
#kekizavijiti #Cakesicles #chocolatecakesicle #mapishiyazanzibar
5 Minute Miso Sauce Makes Everything Better (Miso Paste Recipe)
So, you've made miso soup and miso ramen and you have a container of miso at the back of your fridge gathering dust. What is a resourceful cook to do? I'll tell you: make this five minute miso sauce that makes literally everything it touches better. Plus, you can make this sauce with ingredients you already have in your kitchen!
Recipe for 2 servings of miso sauce:
Mix together in a small bowl and set aside:
3 tablespoon (45 gram) water
One tablespoon (20 gram) miso paste
Two tablespoon (45 gram) fruit jam, jelly or preserve
Heat oil in a small pan over medium heat and add:
1/2 teaspoon (3 gram) garlic, grated
1/2 teaspoon (3 gram) ginger, grated
Stir until fragrant
Add miso mixture to pan and heat until thickened, 2-3 minutes
Turn off heat and add:
2 tablespoon (28 gram butter)
Swirl pan until butter is emulsified
Season with a squeeze of lemon juice
Taste and adjust seasoning.
Strain through fine mesh strainer such as a chinois or tamis for a smoother sauce.
Equipment used:
John Boos Work Table:
All Clad D3 8 Inch Frying Pan:
Induction Cooktop:
Chinois:
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