10-Minute Thai Tofu Zucchini Satay on a Stick + Edamame Dipping ...
10-Minute Thai Tofu Zucchini Satay on a Stick + Edamame Dipping Sauce + Totally Thai Iced Tea
•••••••••••••••••••••••••••••••••••••••• thai tofu zucchini satay + edamame dipping sauce
freeze+thaw When you get home from the grocery store, drain 1 block extra firm tofu and freeze. Thaw prior to cooking.
cube+slice+dry Have your kids cut the tofu into 1-inch thick cubes and slice 1 large zucchini into ½-inch thick slices. Pat both the tofu and the zucchini dry with paper towels to get out any extra moisture.
chop+grate+marinate Chop 2 cloves garlic and grate 1½ tsp fresh ginger. Add 1 clove garlic and ½ tsp fresh ginger to a bowl (reserve the rest for the sauce). Mix in the rest of the marinade ingredients: 3 T soy sauce, 1 T lime juice or rice wine vinegar, and 1 tsp oil. Add the tofu and zucchini to the bowl and let them marinate for 5-20 minutes.
pop+measure+blend If using edamame in a pod/shell, have your kids pop the beans out of the pop shell until you have ¼ C edamame beans. Measure and add 3 T sugar, honey, or agave nectar, 1 T soy sauce, 1 T lime juice or rice wine vinegar, and ½ T oil, along with the reserved 1 tsp fresh ginger and ½ clove of garlic. Blend sauce in a food processor, blender, or in a bowl using an immersion blender until smooth and thick. Taste and adjust flavors. :: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
heat+fry Heat 4 T oil in a non-stick skillet over medium high heat. Carefully add the marinated tofu and zucchini, discarding any left-over marinade. Fry the tofu and zucchini on all sides until golden brown, about 5 minutes and then set to the side to cool a bit.
skewer+sprinkle Have your kids skewer the tofu and zucchini onto wooden skewers and sprinkle the tofu satay with sesame seeds. Serve immediately with the dipping sauce!
•••••••••••••••••••••••••••••••••••••••• totally thai iced tea
boil+stir+steep Bring 2 C water to a boil and steep 2 decaffeinated black or green tea bags. Stir in ¼ tsp garam masala or pumpkin pie spice and ½ C honey, sugar, or 6-8 packets of stevia until all the sweetener dissolves. Let cool and pour into a pitcher. Let tea steep for at least 30 minutes while cooling. The more concentrated the tea flavor, the better the Thai iced tea tastes; you can even have the tea bags steep for up to 2 hours for maximum flavor!
fill+pour+adjust Fill cups with ice and pour in the cooled Thai tea, leaving enough room to add half-and-half. Add about 1 T half-and-half for each 4-oz cup of iced tea. Taste, adjust flavors and enjoy!
:: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
shopping list Tofu and Zucchini Satay 1 block extra firm tofu 1 large zucchini 4 T soy sauce 5 T oil 2 cloves garlic 1 ½ tsp fresh ginger root 2 T lime juice or rice wine vinegar ¼ C fresh or frozen/thawed edamame, in pods or shelled 3 T sugar, honey, or agave nectar toasted sesame seeds wooden skewers
Totally Thai Iced Tea 2 decaffeinated black or green tea bags ½ C honey, sugar, or 6-8 stevia packets ¼ tsp garam masala or pumpkin pie spice 1/2 C half and half 1-2 C ice
:: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
fun food facts: The History of Satay Sauce Satay sauce, often referred to as peanut sauce, is a sauce widely used in Thai, Malaysian, Indonesian, and Chinese cuisines, under a variety of different names. It is also used in some European cuisine. The key ingredient is peanuts, which together with soy sauce and spices, give it a salty and mildly spicy taste. Many different recipes for making peanut sauces exist, which means that satay sauces can all taste differently. Initially, the sauce was meant as a sauce for stay, a dish comprising sliced or diced meat, served on skewers after first being barbecued. Most believe that satay was invented by the Chinese immigrants who sold skewered barbecue meat as street food. In the Netherlands, satay sauce has become a common Dutch side dish, which is usually eaten with meat or chips. At Sticky Fingers Cooking, we use edamame beans in place of the peanuts to make it allergy-free!
The surprise ingredient of the week is: Edamame! ★
Edamame are immature soybeans, still in their pods. In Japanese, the word edamame means “twig bean”.
★
Edamame can be steamed or boiled and some people even eat the pods. The fun and typical way to eat edamame is to either suck the beans straight from the pod or squeeze the pods to pop the beans into your mouth.
★
Edamame beans are loaded with protein - in one cup of edamame, there are over 16 grams of protein. Edamame is the only vegetable in the world that contains all nine essential amino acids. Edamame beans also contain vitamin C, iron, calcium, potassium, and fiber.
★
Tofu is made from processed edamame beans. Tofu is to edamame as cheese is to milk!
★
Edamame beans taste like sweet lima beans, but with a firmer texture.
★
Though usually associated with Japanese cuisine, edamame originated in China. Today they are popular throughout Asia, specifically in Japan, Korea, and China, as well as in the United States.
Time for a laugh! What does the baby soy bean call his mother? Eda-mommy! What is a foot’s favorite food? TOE-fu!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• thai tofu zucchini satay + edamame dipping sauce
freeze+thaw When you get home from the grocery store, drain 1 block extra firm tofu and freeze. Thaw prior to cooking.
cube+slice+dry Have your kids cut the tofu into 1-inch thick cubes and slice 1 large zucchini into ½-inch thick slices. Pat both the tofu and the zucchini dry with paper towels to get out any extra moisture.
chop+grate+marinate Chop 2 cloves garlic and grate 1½ tsp fresh ginger. Add 1 clove garlic and ½ tsp fresh ginger to a bowl (reserve the rest for the sauce). Mix in the rest of the marinade ingredients: 3 T soy sauce, 1 T lime juice or rice wine vinegar, and 1 tsp oil. Add the tofu and zucchini to the bowl and let them marinate for 5-20 minutes.
pop+measure+blend If using edamame in a pod/shell, have your kids pop the beans out of the pop shell until you have ¼ C edamame beans. Measure and add 3 T sugar, honey, or agave nectar, 1 T soy sauce, 1 T lime juice or rice wine vinegar, and ½ T oil, along with the reserved 1 tsp fresh ginger and ½ clove of garlic. Blend sauce in a food processor, blender, or in a bowl using an immersion blender until smooth and thick. Taste and adjust flavors. :: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
heat+fry Heat 4 T oil in a non-stick skillet over medium high heat. Carefully add the marinated tofu and zucchini, discarding any left-over marinade. Fry the tofu and zucchini on all sides until golden brown, about 5 minutes and then set to the side to cool a bit.
skewer+sprinkle Have your kids skewer the tofu and zucchini onto wooden skewers and sprinkle the tofu satay with sesame seeds. Serve immediately with the dipping sauce!
•••••••••••••••••••••••••••••••••••••••• totally thai iced tea
boil+stir+steep Bring 2 C water to a boil and steep 2 decaffeinated black or green tea bags. Stir in ¼ tsp garam masala or pumpkin pie spice and ½ C honey, sugar, or 6-8 packets of stevia until all the sweetener dissolves. Let cool and pour into a pitcher. Let tea steep for at least 30 minutes while cooling. The more concentrated the tea flavor, the better the Thai iced tea tastes; you can even have the tea bags steep for up to 2 hours for maximum flavor!
fill+pour+adjust Fill cups with ice and pour in the cooled Thai tea, leaving enough room to add half-and-half. Add about 1 T half-and-half for each 4-oz cup of iced tea. Taste, adjust flavors and enjoy!
:: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
shopping list Tofu and Zucchini Satay 1 block extra firm tofu 1 large zucchini 4 T soy sauce 5 T oil 2 cloves garlic 1 ½ tsp fresh ginger root 2 T lime juice or rice wine vinegar ¼ C fresh or frozen/thawed edamame, in pods or shelled 3 T sugar, honey, or agave nectar toasted sesame seeds wooden skewers
Totally Thai Iced Tea 2 decaffeinated black or green tea bags ½ C honey, sugar, or 6-8 stevia packets ¼ tsp garam masala or pumpkin pie spice 1/2 C half and half 1-2 C ice
:: continued ::
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
fun food facts: The History of Satay Sauce Satay sauce, often referred to as peanut sauce, is a sauce widely used in Thai, Malaysian, Indonesian, and Chinese cuisines, under a variety of different names. It is also used in some European cuisine. The key ingredient is peanuts, which together with soy sauce and spices, give it a salty and mildly spicy taste. Many different recipes for making peanut sauces exist, which means that satay sauces can all taste differently. Initially, the sauce was meant as a sauce for stay, a dish comprising sliced or diced meat, served on skewers after first being barbecued. Most believe that satay was invented by the Chinese immigrants who sold skewered barbecue meat as street food. In the Netherlands, satay sauce has become a common Dutch side dish, which is usually eaten with meat or chips. At Sticky Fingers Cooking, we use edamame beans in place of the peanuts to make it allergy-free!
The surprise ingredient of the week is: Edamame! ★
Edamame are immature soybeans, still in their pods. In Japanese, the word edamame means “twig bean”.
★
Edamame can be steamed or boiled and some people even eat the pods. The fun and typical way to eat edamame is to either suck the beans straight from the pod or squeeze the pods to pop the beans into your mouth.
★
Edamame beans are loaded with protein - in one cup of edamame, there are over 16 grams of protein. Edamame is the only vegetable in the world that contains all nine essential amino acids. Edamame beans also contain vitamin C, iron, calcium, potassium, and fiber.
★
Tofu is made from processed edamame beans. Tofu is to edamame as cheese is to milk!
★
Edamame beans taste like sweet lima beans, but with a firmer texture.
★
Though usually associated with Japanese cuisine, edamame originated in China. Today they are popular throughout Asia, specifically in Japan, Korea, and China, as well as in the United States.
Time for a laugh! What does the baby soy bean call his mother? Eda-mommy! What is a foot’s favorite food? TOE-fu!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2017 Sticky Fingers Cooking
