Stir Fry Tofu

This came out a bit too salty, as I didn't have low sodium soy, but still tasted good.
3/2/20 Made the sauce but realized had no usable tofu. Used it as sauce for veggies only - broccoli, carrots, eggplant, zucchini. Served with hakka noodles all mixed in with beef broth. Delicious.

• 1 package extra firm tofu
  
• 4 T low sodium soy
• 3 T rice vinegar (I used chinese black vinegar)
• 1 T maple syrup
• 1 t sesame oil
• 2 garlic cloves, minced
• 1/2 t dried ginger (or 1 T fresh grated ginger)
• Vegetables (carrots, spinach, zucchini, ...), chopped

1. Press the tofu dry. Cut into small cubes
2. Combine the soy to ginger in shallow container. 
3. Add tofu and stir to combine. Let marinate in refrigerator.
4. Heat oil in pan and fry the tofu, not turning until fully browned on one side (to prevent breaking apart).
5. Remove tofu and add in chopped vegetables. Pour in leftover marinade.
6. Serve with rice or noodles.

Lemon Cake

DBD wanted a lemon cake but not a lemon almond cake. So I had to try yet another recipe. As usual, I did assembly of cakes and icing, but let the party kids decorate with choice of sprinkles or fruit. ***

10/14/20 Made this again with substitutions and it came out very moist and light. Filled it with lemon custard and topped with raspberries. Much improved - ****

• 2 1/4 c cake flour, sifted [substitute: all purpose flour with cornstarch]
  
• 1 T baking powder
• 1/2 t kosher salt
• 1 1/4 c low fat buttermilk [substitute: lactose free milk with lemon juice]
• 4 egg whites
• 1.5 c sugar
• 2 t lemon zest
• 1 stick butter, room temp
• 1/2 t lemon extract

1. Grease the sides of 2 8" pans (or one 8" and one 9"). Line the bottom with parchment paper. Grease the parchment paper.
2. Sift together the cake flour, powder and salt in a medium bowl.
3. In a separate bowl, whisk the buttermilk and egg whites.
4. In a large bowl, rub together the zest and sugar.
5. Add the butter to the sugar mixture and mix on medium speed for 3 minutes until light and fluffy.
6. Mix in the lemon extract.
7. Add 1/3 of the flour mixture alternating with 1/2 the buttermilk mixture, ending on the flour mixture, beating on medium speed. Then beat an additional 2 minutes.
8. Pour the batter into the prepared cake pans evenly. Smooth the tops.
9. Bake 30-35 min until well risen, the center springs back when lightly touched and a knife inserted in center comes out clean.
10. Rest on wire rack for 5 minutes. 
11. Flip out, remove the paper, and cool to room temperature on wire rack.
12. Wrap airtight and keep at room temperature for up to a day before icing. Otherwise freeze.

Lemon Icing

• 1 pkg cream cheese, softened
• 1 stick butter, softened
• 2 3/4 c powdered sugar, sifted
• 1 T lemon juice
• 1 T zest
• 1 t vanilla
• 1/8 t kosher salt

1. Combine the cream cheese and butter on medium speed until no more lumps (about 3 minutes).
2. On low speed combine the powdered sugar. Once incorporated, beat on high for 3 min
3. Add in the lemon juice, zest, vanilla and salt.
4. May be kept in airtight container in the fridge or used to ice the room temperature cake.

Lemon Custard

• 1/2 c sugar
  
  
  
• 1/4 c cornstarch
• 1/4 t salt
• 2 egg yolks
• 3/4 c water
• 2 T butter, softened
• 1/3 c lemon juice
• 1 t lemon zest

1. Prepare all the ingredients before starting. In a small saucepan, combine the sugar, cornstarch and salt.
2. Add the egg yolks and mix until completely mixed in.
3. Stir in the water until mixture is smooth.
4. Cook over medium low heat until just boiling. It will become quite thick. Immediately remove from heat and stir in the butter.
5. Gradually stir in lemon juice until smooth. Stir in the zest.
6. Pour into a bowl and cover with plastic wrap. Refrigerate for 30-60 min before spreading on cake.

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