Vegetarian Korean BBQ Tofu

I'm not Korean, and Korean BBQ is traditionally done with meat - so a slightly different take is to use tofu or mushrooms.  I prefer tofu, because I think it marinades better.  I don't think the K-BBQ marinade usually has ginger, but I like ginger on my tofu so I add it anyway.  Here's a way to use those scallions (instead of the traditional white onion) and red leaf lettuce, or romaine lettuce.

Vegetarian Korean BBQ Recipe

To make the marinade chop up finely with a knife, or in a food processor:

• 3 cloves garlic
• 4 scallions
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• small stub of ginger (optional)

Slice a block of extra firm tofu into 1/4-1/2 inch slabs, coat with marinade and store in either a shallow bowl or ziplock bag for up to 24 hours.  Make an extra portion of the marinade to serve alongside the tofu after cooking.

Wash and clean your red or romaine lettuce, keeping as much of the leaves as intact as possible.  You will use these as a "taco shell".

For your accompaniments you will want to steam up:

• rice
• julienned carrots
• julienned radish
• julienned zucchini
• kimchi, or a quick-pickled cabbage does well for us
• julienned pickled cucumber (1tbsp rice vinegar, 1tsp sugar, garlic) 

Heat your grill to medium low, otherwise I find the tofu sticks to the grates and breaks up.  I use a misto to oil the grates when I place them on and also the first turning so they don't stick.   With the lower heat, to get some char on the tofu you might have to leave it on 4-6 minutes a side for three or four flips.  

To eat, take a lettuce leaf, a spoonful of rice, a few vegetables, a tofu, and a splash of the marinade or other spicy hot sauce.   Repeat. 

Baked Kale Chips

We've made these baked kale chips a few times.  I think they are better the closer they get to igniting into flame in the oven - gives them a nice smokey taste.

Baked Kale Chip Recipe

• 1 bunch kale, stems removed and chopped into 1-2 inch bites
• 2 tsp olive oil
• sea salt to taste
• chipotle powder (optional)

Heat oven to 375 F.  Wash and dry the kale.  With your hands put as little oil as possible on the kale to coat, and then lay out on baking sheets.  Sprinkle with sea salt to taste.  If you are looking for a little extra kick, also sprinkle with chipotle powder.  Put sheets in oven and toss kale every 5 minutes in the oven.  When they feel dry and sound like dry leaves they are probably done.  Watch for smoke after 15-20 minutes, because they might catch fire if left in the oven too long.   

Hakurei Turnips

We love getting these hakurei turnips.  They are like a sweet radish, and not as hard as a regular turnip.  

We slice the hakurei turnips thin and add to a mixed salad with greens, carrots, radish.






We also make a side salad with these turnips and red radishes.


Hakurei turnip and radish salad recipe: 

• 4 hakurei turnips
• 4 red radish
• 2 tbsp seasoned sushi vinegar, or rice wine vinegar
• 1/4 tsp sugar (optional)
• 2 tsp toasted sesame oil
• pinch of salt

Cut the turnips and radish into matchsticks.  Place in bowl and toss with a little salt.  In a separate bowl whisk together the vinegar, sesame oil, and optional sugar.  Toss the vinegar dressing with the vegetables.  I find it is best to let it sit for 15 minutes at room temperature after dressing to allow the flavors to combine before you taste it.  Salt to taste.  Pictured here with some of the microgreens.  

Bryn Mawr Farmer's Market

Coming back from the market, saw Darth Vader waiting for the bus.  The boy had a lot of fun on the bouncy slide, of course.

Picked up:

• strawberries
• asparagus
• scallions
• lemon yogurt from Hails Family Farm
• cheese from hails family farm; gouda, mozzarella, and goat cheddar.

The asparagus and scallions have gone into vegetable fajitas:

Chop a variety of vegetables:

• carrot
• asparagus
• cauliflower
• broccoli
• bell pepper
• red onion
• scallion
• garlic
• mushrooms

Heat the pan to medium high - add 'hard' vegetables and 1/4 cup water, cover and steam for 4 minutes or until desired tenderness.  Drain of any excess water.
Heat the pan to medium high again, add 4tbsp oil and 2 tbsp chili powder and 1 chopped garlic clove.  Add all vegetables and saute for a minute or two.
Grate a bunch of cheese, spoon sauteed vegetables onto tortillas and top with cheese, scallion, and cilantro.

The Headhouse Market

On Sunday we stopped by the Headhouse Market on opening day: http://www.thefoodtrust.org/php/headhouse/

Picked up the following:

• Strawberries
• Baby bok choy
• apples
• spinach
• Asparagus
• Asiago bread

 So far we've used the asparagus and bread.  Here's how:

Bread - cut into bite sized pieces and toast them in the toaster oven.  Rub both sides with a cut garlic clove.  Chop up a tomato, add salt and pepper, 2 tbsp olive oil, 2 tbsp balsamic vinegar and a sprinkle of either fresh chopped basil or dried oregano depending on which you  have available.

Asparagus with Lemon Pepper Pasta
Wash asparagus thoroughly.  It was quite sandy this weekend, so I had to first peel the leaves off the stalk and then soak in water and mix it up for a minute or two to try and get as much sand out of the heads as possible.   Cut into bite sized sections.
One bag Trader Joe's Lemon Pepper Pappardelle pasta.  Cook al dente.
After you drain the pasta, return the pot to the burner on medium high heat.  Add the chopped asparagus and 1/4 cp of water and steam for 3-4 minutes to desired firmness.  Drain asparagus and return the pot to the burner on medium heat.  Add 2tbsp olive oil and 1 clove chopped garlic.  Toast for 10 seconds and then add the asparagus, papardelle, and juice of 1/2 lemon.  Toss with grated parmesan cheese, and enjoy.