Made in China Recipes: Peanut Burgers

4 Tbs oil
2/3 cup dried bread crumbs
1/2 cup chopped onion
2 scallions, finely minced
1 cup grated zucchini
1 tsp minced fresh parsley
1/2 cup cooked brown rice
1/2 tsp salt
1 cup finely chopped peanuts
1/8 tsp black pepper
2 Tbs peanut butter

Heat 2 Tbs oil in a large skillet over medium heat. Add the onion and squash and saute 5 minutes. Remove from heat and transfer squash mixture to a mixing bowl. Add the rice, peanuts, peanut butter, bread crumbs, scallions, parsley, salt, and pepper to the bowl. Mix well, then shape the mixture into 6 patties. Place burgers in an oiled pan and bake at 400 degrees for 30 minutes, turning once, or heat the remaining 2 Tbs of oil in a large skillet over medium heat, add burgers, and cook until well browned on both sides, about 5 min per side.

Tofu Pot Pie with Sweet Potato Crust

1 jin* tofu, in 1/2 inch dice
1 cup milk
1 cup diced cooked carrots
1 cup basic vegetable stock
1/2 cup cooked chopped onion
1/2 tsp salt
1 Tbs minced fresh parsley
1/8 tsp pepper
2 Tbs and 1/4 cup corn oil
1 tsp baking powder
3 Tbs plus 2 Cup flour
1 cup mashed sweet potatoes

Preheat over to 350°F degrees. Place tofu, carrots, onions, and parsley in a lightly oiled casserole dish. Heat the 2 Tbs oil in a medium saucepan. Stir in the 3 Tbs flour and cook, stirring constantly, 3 minutes. Gradually add milk and stock, stirring until smooth. Bring sauce to a boil, stirring, then remove from heat. Add 1/4 tsp of the salt and the pepper. Pour sauce over tofu and vegetables in casserole dish. Set aside while making the crust.

Combine the 2 cup flour, baking powder, and remaining 1/4 tsp salt. Add 1/4 cup oil, mix until it resembles coarse crumbs. Add sweet potatoes, processing to blend. Roll dough on lightly floured surface to 1/4” thickness, shaped to the size of the casserole dish. Carefully place crust over casserole, crimping edges over edge of dish. Bake at 350°F degrees for 40 minutes or until crust is lightly browned.

*1 Jin=500g or ~1.1lb

Spicy Tofu Chili

2 Tbs olive oil
1/2 tsp ground cinnamon
1 large onion, chopped
1/4 tsp ground black pepper
1 clove garlic, minced
1 jin* frozen tofu (thawed), squeezed and crumbled
1 tsp ground allspice
1/2 tsp Worcestershire sauce
1 8 oz can tomato paste
1/2 tsp cayenne
4 cup hot water
2 cup cooked beans
1 1/2 tsp chili powder
3/4 tsp salt
Freshly cooked pasta shells (optional)
1 cup grated cheese (optional)

Heat oil in a large saucepan. Add onion and cook, covered, until softened, about 5 minutes. Add garlic and stir for 30 seconds. Add tofu and mix well. Add remaining ingredients, except for the cheese. Simmer 1 hour, stirring occasionally. Serve over cooked pasta shells and top with grated cheese.

*1 Jin=500g or ~1.1lb

Tofu Stew with Zucchini and Potatoes

4 Tbs olive oil
2 jin* new red potatoes, quartered
1 jin firm tofu, in 1 inch pieces
2 jin tomatoes, peeled
salt and pepper
2 onions, finely chopped
2 carrots, cut into 1/4 inch pieces
1 1/2 jin zucchini, scrubbed and cut into 1/4” slices
2 ribs celery, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 tbs minced fresh basil (optional)
1 1/2 cup vegetable stock.

Pat tofu dry and season with salt and pepper. In a large skillet, heat 2 Tbs of oil over medium-high heat and brown the tofu for 5 minutes. Transfer tofu to a bowl.

Heat the remaining oil in the skillet over medium-low heat and cook the onions, carrots, and celery for 5 minutes. Add the garlic and cook for 1 minute. Add the wine, bring to a boil, and cook uncovered over moderate heat for 5 minutes or until the liquid is reduced to about 1/4 cup. Add the stock and salt and pepper, bring the liquid to a boil, and then reduce heat and cover, stirring occasionally, letting it simmer for 10 minutes.

Add the potatoes and cover, turning the potatoes carefully several times, continue to let it simmer for 30 minutes. Stir in the tomatoes, zucchini, and dried basil then let the stew simmer for 10 minutes, covered. Add the tofu and simmer uncovered for 5 minutes. If a thicker stew is desired, transfer the tofu and vegetables to a bowl and reduce the liquid over moderately high heat, stirring, until it is thickened to a desired consistency. Stir in the fresh basil and salt and pepper to taste.

*1 Jin=500g or ~1.1lb

Potato Bread

1 medium potato, peeled and coarsely chopped
3 Tbs butter
2 Tbs sugar
1 tsp salt
1 cup milk
1 package yeast
6 cup flour

Boil the potato for 15 to 20 min. until it’s tender. Drain the potato but reserve the potato water and let it cool. Combine the potato, butter, sugar and salt. Mix thoroughly. Gradually add 3 tbs of the milk and beat until the mixture is very smoothly pureed. Blend in the remaining milk.

Combine the yeast and 3/4 cup of the potato water in a large bowl, stirring until yeast is dissolved. Set aside for 5 minutes.
Stir in the potato mixture. Beat vigorously for 10 minutes, gradually adding 3 cups of flour. Continue to beat and add flour until dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface. Knead the dough for 5 to 8 minutes, until it’s smooth and elastic, adding flour as necessary to prevent the dough from sticking. Lightly oil a large bowl. Place dough in bowl, turning the ball over to coat completely. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk – about 1 hour.

Grease two loaf pans. Punch down the dough. Divide in half, shape into loaves, and put in the pans. Cover with a tea towel and let rise again until doubled in bulk – 40 to 45 minutes. Preheat the over to 375°F degrees. Dust loaves slightly with flour before you bake. Bake for about 40 minutes, until they are well browned. Transfer to a wire rack to cool.

Banana Crumb Muffins

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
3 large ripe bananas, mashed
1 tsp baking powder
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb Topping:
1/3 cup packed brown sugar
1 Tbs flour
1/8 tsp cinnamon
1 Tbs butter

In a large bowl, combine dry ingredients. In a separate bowl combine bananas, sugar, egg and butter, mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375°F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.