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Tofu

Chris raved about this dish from his very first bite. I was stoked about that because I really liked it also.

A few hours after his first dinner, Chris headed back to the refrigerator for seconds. As he sat in the floor (we are big time floor sitters, in fact we have a whole room geared up for optimal floor sitting) eating cold Pad Thai, he commented that it got better and better with every bite. I totally took this the wrong way.

“What do you mean by that? Do you mean that you didn’t like it the first time around, but you just said that you did to appease me?”

“No, I meant just what I said, it tastes better and better to me as I keep eating.”

“Is that some kind of backhanded compliment?”

“Relax, it’s just that usually when I make things they taste good at first and then kind of ‘meh’ by the end.”

“But you always make yourself the same foods…”

“Uh huh. This is really good though.”

The moral of this story: You should make Pad Thai because it tastes good. Even cold Pad Thai, while sitting on the floor tastes better and better with each bite.

From Cooking Light.

Ingredients:

  • Sauce:
    • 1/4 cup low-sodium soy sauce
    • 2 tbsp rice vinegar
    • 1 to 2 tbsp hot sauce (I used Sriracha.)
    • 1 tbsp mirin (sweet rice wine)
    • 1 tbspn maple syrup
  • 1 tsp vegetable oil
  • 2 cups thinly sliced shiitake mushrooms (about 5 ounces)
  • 1 cup grated carrot
  • 1 garlic clove, minced
  • 8 oz extra-firm tofu, drained, pressed (see my favorite pressing technique here), and cut into 1/2-inch cubes
  • 1 cup light coconut milk
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup sliced green onion tops
  • 1 cup chopped fresh cilantro
  • 1/3 cup dry-roasted peanuts
  • 8 oz (uncooked weight) wide rice stick noodles (Banh Pho), cooked and drained
  • 5 lime wedges

Directions:

  • To prepare sauce, whisk together first 5 ingredients.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add mushrooms, carrot, and garlic; sauté 2 minutes.
  • Add sauce and tofu; cook 1 minute.
  • Stir in coconut milk; cook 2 minutes.
  • Stir in lettuce, sprouts, green onions, cilantro, peanut, and noodles; cook 1 minute.
  • Serve with lime wedges.

Servings ~ 5
Calories ~ 385, Fat ~ 14 g, Carbohydrates ~ 54 g, Protein ~ 14 g

I have had this recipe on my “to do” list for a long time. Last night, as I was looking for something to go with roasted asparagus, I decided it was time to give Sesame Maple Ginger Tofu a try.

Pressing and then baking the tofu gave it a great texture and dried it out well enough for the marinade to be fully absorbed. The marinade smelled amazing and had a sweet and spicy flavor. Next time I will make a double batch of marinade to drizzle over rice!

Adapted from Cara’s Cravings.

Ingredients:

  • 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp tahini
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp pure maple syrup
  • 1 tsp cider vinegar
  • 1 tbsp sesame seeds
  • 1 pinch  ground ginger
  • 1 pinch crushed red pepper

Directions:

  • Preheat oven to 475°F.
  • Spray a ceramic baking dish with nonstick cooking spray and add the tofu cubes; lightly spray with more nonstick cooking spray and season with salt & pepper.
  • Roast for 10-12 minutes, or until the pieces of tofu are lightly browned on the bottom.
  • Turn the pieces over, and roast for another 10 minutes.
  • Whisk tahini, soy sauce, sesame oil, maple syrup, vinegar, sesame seeds, ground ginger, and crushed red pepper in a small dish until combined.
  • Remove the tofu from the oven, and toss with the tahini mixture.
  • Return to the oven and roast for another 5-10 minutes, turning once, until desired crispiness is reached.

Servings ~ 3
Calories ~ 200, Fat ~ 13 g, Carbohydrates ~ 10 g, Protein 14 g