So this recipe calls for tofu, which is a vegetarian source of protein. It's basically made by curdling soy milk and straining out the liquid. Tofu might sound scary if you've never tried it. Alone, it's really rather bland. Bland = versatile though, and it can be flavored or marinated or sauced up or prepared any way you like.
I eat tofu maybe 1-2 times a month. It's limited because of it's strange property: phytoestrogen, which stirs a lot of debate in the nutrition community. I don't think it's the worst thing you can eat; probably much better than ingesting a 1/2 lb of bacon on a wheat bun. When eating tofu/soy, its imperative to choose organic as most all of the soy crop in the U.S. is genetically modified. If tofu and you are just NOT going to ever get along, the option is always there to substitute another protein like black beans, shrimp, chicken, scallops, or beef instead of the tofu.
I eat tofu maybe 1-2 times a month. It's limited because of it's strange property: phytoestrogen, which stirs a lot of debate in the nutrition community. I don't think it's the worst thing you can eat; probably much better than ingesting a 1/2 lb of bacon on a wheat bun. When eating tofu/soy, its imperative to choose organic as most all of the soy crop in the U.S. is genetically modified. If tofu and you are just NOT going to ever get along, the option is always there to substitute another protein like black beans, shrimp, chicken, scallops, or beef instead of the tofu.
Isn't it pretty?
Spicy Tofu and Veggie Stir Fry
{Makes 2 large servings}
{Makes 2 large servings}
Ingredients:
1 14 oz block extra firm organic tofu, cut into 1/2 or 1-inch cubes
6-8 cups raw chopped veggies - pick what you like:
- kale
- carrots
- celery
- broccoli
- onion
- asparagus
- mushrooms
- colored bell peppers
- zucchini
2 T minced garlic
2 T minced ginger
Sauce - combine all in a bowl or glass measuring cup:
1 T coconut oil
1 T raw honey
1 T acid (rice wine, coconut or apple cider vinegar OR lemon or lime juice)
1/3 c Organic soy sauce OR Liquid Aminos
1 tsp chili paste (Sambel Olek)
1 tsp tapioca flour (mixed in a tiny bit of warm water)
1 tsp sesame oil
Directions:
Start your brown rice (1 c rice to 2 c water, tiny bit of salt, bring to a boil, reduce heat and cover...20 minutes).
Heat your wok to medium. Add the coconut oil and when hot, add your tofu cubes, and toss/stir frequently, until they are light golden brown on all sides. Add your veggies, garlic and ginger and stir fry for another 5-10 minutes or so on medium heat until veggies are almost fork tender. We want to keep the color and a bit of texture. Then add the sauce and cook for another 3-5 minutes, stirring frequently.
Serve over brown rice and sprinkle with Gomasio or Sea Kelp (or both, plus Sriracha like me) for extra nutrition & flavor. Enjoy!
