Crispy Spicy Tofu served with Stir-Fried Vegetables

I am always a fan of stir-fry for a quick, healthy meal.  In this version I topped my stir-fried vegetables with some Crispy Spicy Tofu to add some textural contrast and more protein to the dish.  The tofu is coated in corn starch then pan-fried in Sesame Chile Oil to give it a nice crunchy outer shell.  The picture below shows somen noodles which I omitted at the last minute since I was cooking for 4 which became 2 and had already prepped all the vegetables.  This meal would be delicious served over almost any variety of Asian noodle or over rice.

FOR THE TOFU:

Crispy Spicy Tofu

Yield 4 entrée portions or 6 to 8 side portions

18 oz Firm Tofu, cut into 12 large cubes

¼ c Cornstarch

¾ c Sesame Chile Oil

A/N Japanese 7 Spice (Nanami Togarashi, available in the Japanese section at most Asian markets)

-     Coat the tofu in cornstarch.  Lay coated tofu on a plate and sprinkle one side with 7 Spice.

-     Heat the oil in a large sauté pan.  Once the oil is hot, add the tofu spice side down, and sprinkle the other side with 7 Spice.

-     Cook the tofu for approximately 3 – 5 minutes or until crispy and golden brown then flip.

-     Once both side are golden brown and crispy, place the tofu on a plate lined with several paper towels to absorb the oil.

-     Eat the tofu immediately dipped in Sweet Chile Sauce or any other of your favorite Asian sauces or set it aside to prepare the stir fry.

Sesame Sweet Chile Stir Fry Sauce

Yield just over a ½ c

¼ c Soy Sauce

¼ c Sweet Chile Sauce, preferably Mae Ploy

2 tb Sesame Seeds, Toasted

-     Combine all the ingredients and stir well.

BRINGING IT ALL TOGETHER:

Additional Ingredients:

Veggie Stir Fry

Yield 2 entrée portions or 4 – 6 side portions

1 c Yellow Onion, julienned

1 c Red Pepper, julienned

2 ½ c Broccoli

2 tb Garlic, sliced

1 tb Vegetable Oil

-     Heat a large sauté pan over high heat.  Once hot, add the vegetable oil and heat.  Add all the vegetables to the pan.

-     Toss or stir to mix the vegetables and cook for 45 seconds to a minute.

-     Add the sauce and toss or stir again to mix.

-     Cook for an additional 1 – 2 minutes until vegetables are cooked but still crunchy.  Portion the vegetables into your desired serving sizes or serve it family style as a side!  Reserve the remaining liquid and pour it over your veggies just before eating.

Or what I did was: 

-     Top the vegetables with the crispy tofu.

-     Use a spoon to pour the remaining sauce from the pan over the tofu and vegetables and serve immediately. 

Up Next…

Lemon Pepper Chicken Salad with Apples and Dijon

Sunday Smoothies: Triple Melon-Peach with Mixed Berries and Grapefruit Juice

Green Girl Goodies, September 2012

Loved the golden melon smoothies so much I decided to buy another one and continue the streak.

Yield 1 extra large 48 oz serving or 2 24 oz servings 

1 c Golden Watermelon

1 c Cantaloupe

1 c Honeydew

1 c Peaches, fresh or frozen

1 c Mixed Berries

1 c Grapefruit Juice

2 tb Honey Flavored Agave

2 tb Chia Seed

-     Place the melon, peaches and berries in the blender and add the grapefruit juice.

-     Add the honey flavored agave, being careful to pour in the middle so it doesn’t get stuck on the sides of the blender. 

-     Blend well.  Pour into your desired serving glasses and split the Chia seeds accordingly amongst your servings.

Calories:  425

Fat:   5.35 g or 8% of D.V.*

Protein:  6.05g or 11% of D.V.*

Fiber:  12.7 g or 50.5% of D.V.*

Sugars:  126.4 g

*Based on a 2,000 calorie diet

*Nutrition facts based on a large 24 oz serving

Next Sunday Smoothie: 

Strawberry-Melon with Tofu, Spinach and Soy Milk