Are you full yet? I know I am!
I also know so many people who stuff themselves silly over Thanksgiving weekend, and lament about it later!
Now don’t get me wrong — I was no exception. Even though I generally don’t partake in any of the bird and gravy type foods, the yams, the potatoes, the stuffing, the pie, the wine — they’re all going to set up camp on my butt unless I start hitting the gym a little more often!
So if you’re worried about being healthy, then let me help get you back on the right path.
See, when I’m not mucking about with butter+sugar+flour+eggs, I’m actually eating a pretty nutritious diet. A little while ago I happened across this sweet Asian-style tofu recipe on another blog, Food Makes Fun Fuel, and daaaaamn is it ever tasty. I made a couple changes and it’s definitely something I find myself going back to over and over for a quick and easy dinner.
Onion, garlic, and carrots are naturally sweet (especially once you saute them). Brown sugar and soy sauce balance the sweetness and the saltiness of this dish, while the ginger and Chinese 5-spice give it zip and character.
Try it, even if you think you’re the kind of person who can’t live without meat — it’ll bring out your inner vegetarian!
Brown Sugar Garlic Tofu
*adapted from Evan of “Food Makes Fun Fuel”
- butter or olive oil, for sauteing
- 1 package extra firm tofu, cubed
- 1/4 cup water
- 1/2 small white onion, diced
- 2 large carrots, sliced
- 2 cloves garlic, crushed
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon ginger
- 1/2 teaspoon Chinese 5-spice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- optional: chives and sesame seeds, for garnish
In a bowl stir together: brown sugar, soy sauce, rice vinegar, ginger, and Chinese 5-spice. Set aside and prepare your veggies and tofu.
Now get out a big ol’ frying pan. Over medium-high heat, get your pan hot. Once your pan is hot, get your oil hot. Once your oil is hot, it’s business time (I learned this from watching David Adjey)!
Saute the diced onion and carrot over medium-high heat until the onions start to become translucent. Add your crushed garlic and saute another minute or so, making sure not to burn your veggies. Throw in your cubed tofu and add 1/4 of a cup of water to the pan. The bottom should be completely covered in a thin layer of water — if it isn’t, add a little more.
Stir your tofu around in the pan to get it nice and hot.
Next, pour your prepared sauce into the pan and wait for it to heat up, tossing the tofu and the vegetables in it. Bring to a simmer, give it a couple minutes, then add in your cornstarch mixed with cold water. Let the sauce heat up and thicken. Remove from the stove top.
Serve it with rice and garnish it with sesame seed and chives for some extra flavor, or go low-carb and eat it all by itself. Yum!