Saturday, November 8, 2008

Pan-Fried Tofu with Mushrooms, Roasted Acorn Squash Stuffed with Rice

I feel like singing, and trust me, I have an awful, awful voice. The cause of the joy-overload? I just went running in Rock Creek and it was amazing... the leaves are at their absolute peak and I feel marinated in fall. Bizarre image, good feeling. 

I've already started trying to overdose on squash, no sense in pacing myself through the season, right? I can't get enough.  The Husband loves squash, too, but that's probably due to his secret love of babyfood.  And, no, we don't have a baby. 

If people didn't look at him really strangely, he and a really wee spoon could probably even be spotted in public, scraping the last bits of pureed banana out of a jar with a kid's face on it. 

Pan Fried Tofu with Mushrooms 


cooking spray (I like high-heat spray)
2 blocks of extra firm tofu, pressed and thoroughly drained
1TB olive oil
6-8 spring onions, white and half of green parts, chopped
3 cloves garlic, chopped
1.5 lbs assorted mushrooms
1/2 TB thyme
salt and pepper to taste


Slice each block of tofu lengthwise into four equal slabs.  Then slice each slab into four triangles. Season tofu generously with salt and pepper. Spray nonstick pan, and heat over medium-high heat.  Pan fry tofu in batches, cooking for about ten  minutes per side, or until well browned.  Set aside. 

Meanwhile, heat oil in large skillet over medium-high heat.  Add onion and garlic, and saute until softened. Add small amounts of water as needed to prevent onions and garlic from sticking.  Turn heat down to medium-low and add mushrooms and thyme.  Stir mixture to coat mushrooms in oil.  Stir occasionally, and allow mushrooms to cook until they have released all but about 2TB of their liquid.  Add salt and pepper to taste.  

To serve, top tofu triangles with mushroom sauce. Serves four. 

Roasted Acorn Squash stuffed with Wild Rice


cooking spray
2 acorn squash
1TB butter
salt and pepper to taste
2 cups cooked wild rice


Preheat oven to 425.  Line a baking sheet with foil, spray with cooking spray, and set aside.

Cut acorn squash in half crosswise.  (Note: to make cutting easier, try microwaving squash for 2-3 minutes to soften it prior to cutting.)  Scoop seeds out and discard.  Place squash flesh side down on baking sheet and roast for about 45 minutes, or until outside of squash feels soft to the touch.  

To serve, divide butter between four squash halves, and place in well of squash. Season with salt and pepper.  Add 1/2 c of wild rice to each squash.  Serves four.  

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