Grilled Tofu & Asparagus with Nori Dressing

I often make grilled tofu especially in the warmer months. The key to grilling tofu is using extra firm tofu and lightly oiling the grill or a grill pan prior to cooking as tofu blocks tend to stick . I usually marinate tofu with an array of dressing for a few hours prior to grilling to ensure a flavourful dish as tofu in itself is rather bland.

Miso paste is fermented soy bean paste that is rich in nutrients and is widely used in Japanese cooking ( there are also rice and barley varieties of miso). Miso can be used for soups, stocks and grilling. Common varieties are Shiromiso ( white) and Akamiso ( red miso).

I have used blue agave syrup for this recipe. I have been experimenting with different sweeteners and have been using this in different recipes ( you could use honey instead).


Grilled Tofu & Asparagus with Nori Dressing - adapted from Food & Wine Magazine
1/4 cup rice vinegar
3 tb miso paste
2 tb soy sauce
1 tb tahini paste
1 tb agave syrup
2 tsp mirin
1/8 tsp Chinese 5 spice powder
1 lb extra from tofu, cut into 4 blocks
vegetable oil
3 sheets of nori
1/2 cup water
2 tb agave syrup
1 tb fresh lemon juice
1/2 tsp chilli paste
salt and freshly ground black pepper to taste

Garnish:
2 tsp toasted sesame seeds
1/4 cup fresh cilantro
1 scallion - thinly sliced

Asparagus:
1 lb asparagus
1 tsp sesame oil
a pinch of salt


Cut tofu block in 4 blocks . Mix 2 tb rice vinegar, 2 tb miso paste, 1 1/2 tb soy sauce, tahini paste, agave 1 tb agave syrup, mirin and Chinese 5 spice powder until well combined. Pour over tofu and marinate for at least one hour before grilling.

Using a blender, puree nori sheets ( crumbled), 1/4 cup vegetable oil, water, 1 tb agave syrup, lemon juice, chilli paste, 2 tb rice vinegar, 1 tb miso paste and 1 tb soy sauce. Adjust seasonings with salt and ground black pepper. Place in the fridge until ready to use.

Toss asparagus with sesame oil, salt and pepper and set aside.

Brush grill with vegetable oil and preheat. When grill is hot enough ( after heating it for around 10 minutes) -remove tofu from marinade and place on grill. Do the same with the asparagus. Turn tofu once while grilling. Grill asparagus and tofu for 7 minutes.

Serve tofu with grilled asparagus with drizzled nori dressing. Scatter toasted sesame seeds and cilantro over salad. Serves 4.

Fudge Chocolate Sandwiches With Strawberry Ice Cream

I took my little ice cream maker out of storage and it is now sitting on my counter. It will remain in its current spot for the next couple of months while I sort out some of the recipes that I am eager to try out. If you are interested in getting the ins and outs of making ice cream , go here.
Trust me on this one, his recipes are marvelous!


This ice cream recipe in a no custard ice cream. Non-custard style ice cream is made without eggs and does not call for the careful cooking that the custard style ice cream requires. Even though the non-custard style ice cream is not as smooth, it can still have a wonderfully rich flavor. It contains less fat than the custard style and there are lighter versions that can be made using ingredients, such as half & half, whole milk, low fat milk, and yogurt, rather than heavy cream. These recipes will not produce ice cream as rich and smooth as the custard style but is will still taste wonderful.

The rich chocolate cookies are delicious on its own or assembled as ice cream sandwiches. The cookies will be soft - it is vital to cool it on the baking sheet prior to removing it. I used a small ice cream scoop for the cookies, a teaspoon will work well. You may be tempted to make the cookies bigger...don't as it will spread quite a bit while baking.

Once the cookies are cooled, I assembled little ice cream sandwiches and individually wrapped them in wax paper . I had to work quickly and froze the sandwiches as I went along.


Strawberry Ice Cream - Emily Luchetti
This recipe requires an ice cream maker.

3/4 cup pureed strawberries
1/4 cup chopped strawberries
2 cups heavy cream
1 1/3 cup whole milk
pinch of salt
1/3 cup sugar
1/2 tsp pure vanilla extract


Heat milk, cream, salt and sugar in a large pot. Turn off the heat when milk comes to a simmer. Cool milk for at least 4 hours or overnight. Process the cooled milk and pureed strawberries in an ice cream maker according to manufacturer's instructions. Fold in chopped strawberries in the end and freeze for at least 4 hours before serving.


Fudge Cookies - Emily Luchetti


4 tb unsalted butter
12 oz bittersweet chocolate - chopped
1/3 cup all purpose flour
1/4 tsp baking powder
a pinch of salt
3 large eggs
3/4 cup granulated sugar
2 tsp pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Melt chocolate and butter in a double boiler. Cool to room temperature.
Sift dry ingredients together. Using a mixer, whip eggs, sugar and vanilla until mixture is thick and pale. Pour in cooled melted chocolate to egg mixture and mix well using a spatula. Stir in sifted dry ingredients and let batter rest for 30 minutes in the fridge before baking.

Place cookie batter on a baking sheet using a teaspoon or a small ice cream scoop, this way all the cookies will be the same size and will make neat little sandwiches. Place cookies 2 inches apart on a cookie sheet and bake for 10 minutes. The tops will looked cracked. Cool cookies on sheet and remove cookies from the baking sheet using a spatula.

To assemble ice cream sandwiches
Place a scoop of ice cream on a cookie , top with another cookie and press down gently on sandwiches. Serve immediately or freeze. Cookies can also be assembled a day ahead, wrapped individually in waxed paper and frozen.

Strawberry & Blue Cheese Salad With Whole Grain Mustard Dressing

Strawberries are everywhere this time of the year and we have been enjoying them almost daily in sweet and savoury dishes.

Since they are quite perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavor.

Despite their perishable nature, strawberries do appear to hold up well in fruit salad if properly stored and chilled. This is good news for those of us who are pressed for time but love fresh fruit salad. And who doesn't since its a perfect addition to any meal and makes a great snack or dessert?

Strawberry & Blue Cheese Salad with Whole Grain Mustard Dressing
1/4 cup white balsamic vinegar
1 tsp whole grain mustard
1 tsp honey
salt and pepper to taste
1 cup strawberries - washed and halved
4 prosciutto slices
1/2 cup blue cheese - crumbled
tender lettuce leaves

Place vinegar, whole grain mustard , olive oil and honey in a bowl. Whisk well and season with some salt and pepper.
Wash and halve strawberries and toss with lettuce and dressing. Place prosciutto and chunks of creamy blue cheese on salad. Serves 4.