Welllllll.....school started back up this week in earnest, and I go back to my part-time job after taking some time off to work on applications tomorrow. :o I'm nervous, but just keep telling myself that I've had worse/just as tough semesters before (and this is my last one!!!!!!!) Anyway, that means the return of Whole Foods two for one pizza Tuesdays (woohoo!), lots of wine, and simple dinners!
I love simple dinners, ones you can throw together in just a matter of minutes, even if you didn't plan ahead too well. And you'll still know what went into it and that it's nutritious and delicious! Today's recipe has tofu. I know, I know - ew, tofu?! But seriously, try it. It can be super nutritious, absorbs flavors well, and is super simple. I prefer to use the firm, sprouted kind. Soy is high in phytates, which are antioxidants but can also bind with some key minerals in the diet that the body needs (like iron, zinc, and calcium), preventing your body from absorbing them. Sprouting helps break down these compounds, allowing their antioxidant properties to still be intact, but removing some of their potentially negative mineral-binding aspects. Tofu, on it's own, is pretty bland. This recipe uses a super easy, yummy sauce to go with the tofu. It's got a bit of spice, bit of sweet, a touch of saltiness, and some crunch. I really loved it and dinner prep took about 15 minutes, from start to finish.
This isn't a huge entree, however, so although the tofu packs a pretty serious protein punch, you may want to supplement it with a nice salad or slaw (like this or this!). I just decided to make some guacamole to eat with some whole grain, flax seed chips before dinner.
Tasty Tofu with Sweet/Salty/Spicy Sauce
serves two for a light dinner
adapted from Alexandra's Kitchen
1 package firm, sprouted tofu
1 teaspoon chopped garlic
¼ cup chopped scallion
2 teaspoons sesame seeds, toasted or raw (I left them raw because I was lazy; toasted would definitely be good too)
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon crushed red pepper flakes*
1/2 teaspoon agave or honey (or sugar)
*I might use a finely diced, small jalapeño next time; I would probably also finely dice some fresh, peeled ginger (1 tsp?) to add to the sauce next time, as well
Rinse the tofu and then place it in a saucepan. Cover it will cold water and then bring to a simmer. Once simmering, reduce the heat, cover, and just keep warm until ready to serve.
Meanwhile... toss your minced garlic, scallion, soy sauce, oil, seeds, pepper, and sweetener together in a small bowl. Whisk together well. If you decided to toast your sesame seeds, do that first.
Remove the tofu from the hot water with a slotted spoon and transfer to paper towels. Pat gently to dry slightly, then slice the tofu in half the "long way". In other words, you want to end up with two thin, rectangular halves, rather than two big chunks.
Place the tofu into bowls. Stir the sauce for a moment to evenly mix the ingredients, then pour half over each piece of tofu. Enjoy!
**the sauce can stay in the fridge for about 3 or 4 days. I simply reheated my leftover tofu half the same way I had the night before for dinner to eat for lunch the next day. It was just fine!
***a possible variation on this if you'd like a bit more texture would be to press the tofu first, slice in half as directed in the recipe, and then "fry" briefly in a hot skillet with a little oil. I would do it just long enough for the exterior to turn golden-brown; flip and repeat on the other side. This would mean skipping the heating-in-water step all together. If you try this version, I'd love to hear how it turned out!
This isn't a huge entree, however, so although the tofu packs a pretty serious protein punch, you may want to supplement it with a nice salad or slaw (like this or this!). I just decided to make some guacamole to eat with some whole grain, flax seed chips before dinner.
Tasty Tofu with Sweet/Salty/Spicy Sauce
serves two for a light dinner
adapted from Alexandra's Kitchen
1 package firm, sprouted tofu
1 teaspoon chopped garlic
¼ cup chopped scallion
2 teaspoons sesame seeds, toasted or raw (I left them raw because I was lazy; toasted would definitely be good too)
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon crushed red pepper flakes*
1/2 teaspoon agave or honey (or sugar)
*I might use a finely diced, small jalapeño next time; I would probably also finely dice some fresh, peeled ginger (1 tsp?) to add to the sauce next time, as well
Rinse the tofu and then place it in a saucepan. Cover it will cold water and then bring to a simmer. Once simmering, reduce the heat, cover, and just keep warm until ready to serve.
Meanwhile... toss your minced garlic, scallion, soy sauce, oil, seeds, pepper, and sweetener together in a small bowl. Whisk together well. If you decided to toast your sesame seeds, do that first.
Remove the tofu from the hot water with a slotted spoon and transfer to paper towels. Pat gently to dry slightly, then slice the tofu in half the "long way". In other words, you want to end up with two thin, rectangular halves, rather than two big chunks.
Place the tofu into bowls. Stir the sauce for a moment to evenly mix the ingredients, then pour half over each piece of tofu. Enjoy!
**the sauce can stay in the fridge for about 3 or 4 days. I simply reheated my leftover tofu half the same way I had the night before for dinner to eat for lunch the next day. It was just fine!
***a possible variation on this if you'd like a bit more texture would be to press the tofu first, slice in half as directed in the recipe, and then "fry" briefly in a hot skillet with a little oil. I would do it just long enough for the exterior to turn golden-brown; flip and repeat on the other side. This would mean skipping the heating-in-water step all together. If you try this version, I'd love to hear how it turned out!