“Eat food. Not too much. Mostly plants.” ― Michael Pollan,
This is the simplest, healthiest, easiest to follow eating motto out there. Start the New Year not with a fade diet, but with motivation toward eating better. The first step is eliminating processed foods. Just stop buying frozen meals and baked goods that contain ingredients that you can't pronounce.
The next step is eating less meat and more fruits and vegetables. You don't have to eat boil kale and raw tofu. Food should taste good. Healthy eating is not a punishment. Look at ethic vegetarian dishes for inspiration for tasty non-meat alternatives: India, Thai, Chinese, Italian, Spanish, many other Mediterranean and Middle Eastern cuisine have incredibly tasty recipes that are meatless. Look at my side bar under vegetarian for more meatless ideas.
This tofu dish was inspired from Chinese cooking. It is so flavorful no one in my family mentioned or missed meat.
To a Healthy, Happy, New Year... keeping it simple.
Tofu Scallion Peas & Chili Peppers
Keywords: stir-fry entree vegetarian tofu Chinese
Ingredients (4 servings)
- 1 pound of extra-firm tofu chopped into cubes
- 1 tablespoon of corn starch
- 2 tablespoons of butter
- 2 tablespoons of canola oil
- 1 red chili pepper diced
- 4 cloves garlic chopped
- 1 bunch of scallions chopped
- 8 ounces frozen peas
- salt and pepper to taste
- For sauce:
- 1 tablespoon of minced ginger
- 1/2 cup of soy sauce
- 2 tablespoons of sugar
1) Wrap tofu in a towel and put it on a dish. Put another dish on top of it and lay a heavy book on top of the dish to pressed the liquid out of the tofu. Leave this while you prepare the rest of the ingredients.
2) In a small bowl whisk together the sauce ingredients. Set aside.
3) In a wok or large skillet heat 1 tablespoon of butter and 1 tablespoon of canola oil on medium high heat.
4) When the skillet is hot sauté the chili pepper, garlic and scallions. Add the peas and heat them through when the other ingredients have wilted. Do not brown the garlic. It is safer to cut the chili pepper wearing plastic gloves to prevent getting capsicum on your skin.
5) Remove vegetables from skill and set them aside in a bowel.
6) Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. While you are waiting to for it to heat up. Chop the tofu into cubes. In a gallon size plastic bag pour 1 tablespoon of corn starch. Add the tofu to the bag and shake.
7) When the oil is hot place corn starch coated tofu in the skillet. Do not move piece for 4 minutes. Brown on all sides, about 3 to 4 minutes per side.
8) When all of the tofu is browned add the vegetables back and sauce into the skillet. Mix, heat through and serve over rice or rice noodles.
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Weekly Menu Plan:
Sunday: Pesto Pasta with Tomato Salad
Meatless Monday: Little Quinoa Patties topped with Sour Cream and a Green Salad, Red Onions, and Cucumbers.
Tuesday: Roasted Chicken Breast rubbed with Trader Joe's Poultry Rub, Roasted Potatoes with Paprika and Olive Oil, and Sauted Swiss Chard
Wednesday: Pulled Beef Tacos made with leftover Pulled Beef, Cheddar Cheese, Sour Cream, and Guacamole
Thursday: Smoked Salmon Pasta Verde and a Green Salad
Friday: Red Lentil Dal, Coconut Creamed Spinach, Brown Basmati Rice
Saturday: Tom Kha Gai (Chicken Coconut Soup)