Sweet Chili & Soy Tofu Vegetable Bowl

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This is a great recipe for anyone who is also following a low carb regime. I started the keto diet for Lent, in hopes of being able to fast myself from drinking alcohol, and eating sweets. Two things that make up a large part of what I consume on a daily basis (so much for a healthy lifestyle, huh?)  I just did a weigh in last week and have lost 5 pounds in 1 month! That’s pretty exciting to me considering I haven’t been to the gym since early December. An unfortunate injury to my tailbone from slipping on ice a few weeks ago has kept me from being able to work out. I’m hoping the bruising will heal soon so I can get back into my fitness routine. 2018 has been off to a rocky start with my health. I started it sick with bronchitis  for all of January into early February and then right when my strength had come back, during an early morning walk with the dog, I slipped very hard on the ice and slammed flat on my tailbone causing severe bruising which is still healing 3 weeks later. I heard rumors that the keto diet is an easy way to lose weight without having to workout. So I figured, if I cant go to the gym to lose weight, I’ll have to sacrifice some of my favorite things for 40 days to see if this diet actually works, and we’ll go from there. 

As you may have read, I recently adopted the pescatarian diet (Vegetarian including the source of fish or other seafood as protein) I will however still eat small bites of meat on the rare occasions like a tasting menu at work or my husband and I are at a restaurant known for their food. I’m not super strict or hardcore about this change, I just chose to eat less animal fats and focus more on healthier alternatives for personal reasons. During this change, I have been eating more vegan “meat alternatives”, a ton of seafood, lots of vegetables, berries, whole grains and soy products such as tofu. You may see a lot of tofu recipes on here but that’s because I happen to enjoy cooking and eating it.

This recipe takes my favorite Asian flavors of soy, and sweet chili sauce to coat the tofu and lay on top a bed of sauteed vegetables with garlic and sesame oil. If you enjoy Asian cuisine, I’m sure you’ll love this recipe. Feel free to substitute Chicken or another protein of your choice if Tofu isn’t your cup of tea 😉

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Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Mise En Place:

  • 1 Pack Firm Tofu (Pressed to remove liquid, cut into bite size chunks)
  • 1 bag of Frozen vegetable Medley of choice (you may use fresh vegetables if you prefer)
  • 1 Tablespoon Sesame Oil
  • 1 Cup Raw Spinach
  • 2 Cloves Garlic, minced
  • S&P, TT

For the Sauce:

  • 1/3 Cup Soy Sauce
  • 1/3 Cup Sweet Chili Sauce ( I used Mae Ploy)
  • 1/3 Cup Honey

Method of Prep:

  • In a saute pan over medium high heat, generously oil pan with vegetable oil. Add in tofu cubes and sear on each side 4 minutes or until golden brown all around.
  • As tofu is cooking, in a small sauce pot, whisk together all ingredients for sauce over medium heat until well combined. Bring to a boil and adjust heat to low. Allow liquid to simmer and reduce for 20 minutes. Taste and adjust to your liking. Remove from heat and set aside.
  • Once tofu is browned on all sides, remove from pan and place on a plate lined with a paper towel to soak up the oil.
  • Using the same saute pan, over medium heat, oil the pan again then add frozen veggies and minced garlic. Season with salt and pepper. Saute until hot and vegetables are cooked through. Finish with sesame oil.
  • Dump vegetables into serving bowl. Top with spinach, allowing the steam from hot vegetables to lightly cook the spinach. Stir to combine.
  • Place saute pan back over medium heat, add in tofu and half the sweet chili sauce. Toss together until tofu is well coated and hot again. Pour onto bed of vegetables and spinach. Serve immediately. (Add extra sauce if you choose)
  • Enjoy! *Can Also be served with rice

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Tofu Rice Bowls

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Everyone is familiar with memes, I’m sure. One of my favorite memes pertains to a tofu one that reads: “How to prepare tofu: Step one: Throw it in the trash. Step two: Grill some meat.” I loved that meme when I first saw it many years ago because I agreed, nothing could be better than a fresh grilled steak. Although tofu doesn’t have much flavor to it, I never disliked. Could just be a texture thing as to why some people dislike this protein. Meal prep has become popular among many Americans looking to live a healthier lifestyle and help in a grab and go for work lunch or a quick dinner. With the addition of Asian flavors in this recipe, it’s a meal you’ll want to prep often. First I want to give you a little bit of a background on why I’m working with Tofu.

Since July, I have made the decision to slowly decrease my consumption of meat. I’m not a vegan, nor am I a vegetarian but a Pescatarian. Food has been such a huge role in my life, I mean I went to Culinary school for Pete’s sake! Did I mention I’m also married to a Chef? So yeah, avoiding meat is by no means easy for me. I have a few reasons why I’ve made the decision to not eat (Processed) meat but the number one reason is health. I want to diminish my chances of heart disease, I want to lose weight and avoid any and all cancers, many of which are formed due to meat & dairy consumption. Trust me, I’ve done a lot of reading on this before I made the choice to switch my diet. I still continue to eat eggs (in a small amount), I drink Almond Milk over Milk (however if I am stuck drinking milk, it’s going to be whole milk) & maybe once a week I’ll sneak in a bite of pork or chicken off my husbands plate.

With the cutback on meat protein, I hadn’t noticed any bodily changes until recently. Pros: My energy levels are the same, If anything I have a little more energy.

I find my thoughts & memory have increased a bit.

I don’t feel like a pile of shit after I eat a meal. I’m happily satisfied. I’m able to eat less and get full faster. I’ve discovered that eating small healthy snacks (granola bar, nuts, fresh fruit & vegetables) through out the day helps keep me full so I’m not overeating later.

My clothes have definitely become baggy on my body. So something is working!

Cons:  My digestion is getting used to the new protein intake finally, so I’ve been very gassy and bloated for a couple of weeks.

My taste buds seem to be a little off (might be lacking zinc) luckily that’s an easy fix with supplements.

Depending on where I’m eating, my choices can be very limited. Good thing I don’t do fast food!

I’ve had a lot of people tell me that what I’m doing with not eating meat isn’t healthy and that I’m not getting the correct proteins and vitamins needed to stay healthy. I’m sorry to break it to ya’ll but yes I am! The meat you eat has the protein you need because of what it eats (plants!). The only difference is my food doesn’t have crazy hormones injected into it, and is not only good for Humans but for the planet too. I am aware that a plant based diet may decrease the risk of cancer & disease, I know nothing is certain it will work. So I ask everyone that thinks I’m crazy and wrong for doing what I’m doing to take the time to do the research on the food you eat vs what I’m eating now and then tell me how my diet is gross. With all this said, any posts I put up from now on will be focused more on plant protein based meals. I would love to work on avoiding processed foods next, but one step at a time!

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Mise En Place:

  • 1 Cup Brown Rice
  • 1 Piece Fresh Ginger, sliced
  • 1 Pack Firm Tofu
  • 1/2 Cucumber, sliced 1″ cuts then cut in half
  • 1 Carrot, peeled then julienne
  • 2 Radish’s, sliced thin
  • 1/4 Yellow Onion, julienne thin
  • 1 Scallion, sliced thin
  • 1 Cup Spinach
  • 1 Garlic clove, chopped
  • 2 Eggs
  • S&P, TT
  • 2 T Fish Sauce
  • 1/2 Cup Low Sodium Soy Sauce
  • 2 T Oyster Sauce
  • 1 T Sesame Oil
  • 1 T Rice Vinegar
  • 2 T Sambal
  • 2 T Brown Sugar
  • 3 T Butter
  • Canola Oil

Method of Prep:

  • Cook Rice according to directions on the bag. Add fresh ginger into pot as it cooks. Once rice is finished, spread on a sheet tray and place in the refrigerator to cool (I find this prevents overcooking).
  • Mix together in a bowl, sauces for the tofu Marinade: fish sauce, soy, oyster sauce, sambal, brown sugar. Slice tofu to preferred cuts, I chose thick matchstick shapes. Add marinade to tofu and let sit for 30 minutes before cooking.
  • In a bowl add cucumber, carrot, radish and onion. Mix together with rice vinegar and sesame oil. Season with S&P, TT, set aside.
  • Saute spinach in a little bit of oil & garlic, set aside.
  • Over medium heat, add a small amount of oil to a pan and begin cooking Tofu. About 4 minutes on all sides until lightly browned. Save the leftover marinade in bowl to be used as a sauce.
  • Once all the tofu is cooked, using the same pan, add reserved Tofu marinade. Stir in 2 tablespoons butter and bring to a boil. reduce heat and simmer for 5 minutes.
  • Pour sauce into a bowl and set aside. Using the same pan, melt the remaining 1 tablespoon of butter and scramble the eggs.

How to Assemble:

  • First add rice, next eggs, then tofu. Pour a little bit of marinade over entire bowl. Garnish with pickled vegetables and sliced scallion.
  • Enjoy!

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Summer Rolls

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I have a huge desire for Asian food. I would much rather go to the local oriental market and grab all the necessities I need to fix a fabulous meal than go out to a Chinese or Thai restaurant and get it made for me. One of my preferred choices when it comes to Asian cuisine is summer rolls. They are so fresh and full of crisp flavor from seasonal vegetables and herbs. Super simple to make and inexpensive. These rolls are perfect for a hot summer day, however, because its only January, I find them a perfect match with some curry!

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Active Time: 10 Minutes

Total Time: 25 Minutes

Yield: 6 Summer Rolls

 

Mise en Place:

-6 Spring roll wrappers

-1/2 Yellow onion, julienne thin

-1 Red Pepper, julienne

-1 Carrot, peeled, julienned

-1/2 Mango, peeled, julienne

-6 Basil Leaves

-12 Cilantro Leaves

-1 Cup Rice, cooked

Additional Tools:

-1 large bowl of water

Method of Prep:

-Place 1 spring roll wrapper in water and soak for about 20 seconds until soft.

-Carefully place wrapper on the counter (Paper tears easily once wet, use care when moving around to avoid tearing paper.)

-Place 1 small handful of rice on the bottom of the wrapper. (leaving about 1/2 inch room at the bottom for wrapping)

-Press rice down and begin to lay vegetables on top. garnish with herbs.

-Roll the bottom up to cover the rice. Fold both sides in and then continue to roll tightly until sealed shut.

-Repeat the above steps until finished.

-Dip in sauce of choice

Enjoy!

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Sauce Recommendation(s):

-Mae Ploy (A sweet chili sauce that can be found in all oriental markets or in the Asian (international)  section of your supermarket or walmart)

-Hoisin (Garnish with 1 tablespoon of chopped peanuts and 1 teaspoon of chopped cilantro) Can also be found in the international isle.