- For the Seasonings:
- lime wedges
- crushed peanuts
- bean sprouts
- large egg
- large egg white
- oil
- sugar
- water
- rice vinegar
- cooked rice
- chicken or vegetable broth
- eggs
- olive oil
- Salt and Pepper
- vegetable oil
- curry powder
- sugar
- chopped fresh cilantro
- uncooked angel hair pasta
- water
- bottled grated ginger
- bottled minced garlic
- vegetable oil
- fresh lime juice
- salt
from A Year of Slow Cooking
PermaLink at: http://crockpot365.blogspot.com/2008/04/crockpot-honey-and-orange-tofu-recipe.html
- --2 cloves of minced garlic
- --1/4 cup orange juice
- --1/4 cup honey
- --fresh broccoli florets
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- soy sauce
- toasted sesame oil
- ground black pepper
- dark brown sugar
- toasted sesame seeds
- red pepper flakes
- slivered almonds
- cider vinegar
- sugar
- ketchup
- canola oil
- prechopped onion
- bottled minced ginger
- bottled minced garlic
- chopped green bell pepper
- slivered green onions
“Miso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.”
- water
- miso paste
- soy sauce
- chopped broccoli florets
- sliced mushrooms
- instant ramen noodles
- salt
- crushed red pepper flakes
- coconut milk
- red curry paste
- grated ginger
- Kosher salt
- rice noodles
- snap peas
- fresh lime juice
- fresh basil or cilantro
- cornstarch
- soy sauce
- sherry
- oyster sauce
- thin slice of fresh ginger root
- garlic