It definitely did not feel like a Friday today! I felt like I had so much to do with so little time…actually my mind is still going so I’m going to keep this shorter tonight. Also, I just got home from hot yoga and am sweaty as balls (mind my words) so I’m needing a shower stat! Luckily for me I had made my favourite tofu recipe earlier today so I could chow down right away instead of staring hopelessly into the refridgerator all sweaty and hangry.
Do you remember the first time you ate tofu? I actually can’t remember…I remember the first time I had sushi but that’s for a different time. As a vegetarian, tofu is a regular occurence in my diet and I absolutely love it! I love the texture, the protein I get from it, the low cost (yah I’m “thrifty”) and how versatile it is to use! I recommend opting for an organic non-gmo tofu 🙂
Guess what!? I’m going to share with you my favourite go-to tofu recipe! Gideon also absolutely loves this and he is a meat eater – he even said he craved it one night! I make this so often that we always have the ingredients on hand (and if we don’t I blame Gideon…hehe). And if you are new to tofu, I think this is a great recipe for you as well because there is so much flavour that you probably won’t even think about how different the texture is!
Okay off to shower! And then I have to get my makeup kit ready as I have an early morning bridal trial tomorrow!
Hey what’s your “go-to” meal!?? Have a fabulous weekend!
Spicy Asian Tofu
vegan, gluten free, spicy
1 package organic tofu (I’ve used medium, firm, or extra firm so feel free to choose what you like!)
1/2 Tbsp sesame oil
2 tsp grated ginger
1 clove garlic, minced
3 Tbsp Rice Vinegar
3 Tbsp low sodium tamari (can use regular soy sauce if not gluten free)
2 Tbsp sriracha (Red Rooster sauce) *more or less if you want!
4 Tbsp PB2 butter (dehydrated peanut butter) + 2 Tbsp water OR sub 2 Tbsp natural peanut butter
1 Tbsp agave or maple syrup (I tried out a “sugar free” agave that was made out of stevia)
1 green onion, sliced
1. Heat sesame oil in a large pan over med-high heat. Once heated, add ginger and garlic, turn down to medium heat.
2. Rinse and drain your tofu. Press between papertowel or cloth to remove excess moisture. Cut tofu into about 1″ cubes and add to pan tossing with ginger and garlic.
3. Continue to turn tofu, trying to cook each side to a slightly golden colour.
4. Meanwhile to make sauce, add rice vinegar, tamari, sriracha, peanut butter, and agave into a bowl and mix. Add water if needed to thin out the mixture as it will thicken up once cooked.
5. Once tofu is cooked, turn heat down to low-medium and add sauce. Cook and stir, allowing sauce to thicken.
6. Remove from heat and serve with sliced green onions sprinkled on top!
This is a perfect addition to the Asian-Inspired Rainbow Salad.