Toooday is Friiiiiday, and I’m so haaaapy!

It has been a loooooong and under-productive week.  I’m glad the weekend is finally here, so I can catch up on laundry, clean the house, and just RELAX!  What is it about a four-day week that makes it seem to last so much longer?  Is it that we try to get as much done in four days as we would normally in five?

Anywhoo! 

Last night I had one of my favorite tofu dishes: Thai-Style Tofu & Noodles.  I’m not really sure how to cook tofu properly.  This is the first recipe I ever tried, and it’s the only one that I make on a regular basis.  

I got the recipe out of a Clean Eating magazine last year, and instantly became hooked.  This magazine is chock full of recipes for health conscious cooks!  (For both vegetarians and meat eaters!)

Larry even tried it!  He wasn’t a fan of the tofu, being a meat and potatoes kind of guy, but I’ve adapted it for him by preparing the chicken the same was as the tofu.  Then we just mix our own “meat” into bowls of sauced up and veggied noodles. 

So, if you’ve ever thought about trying tofu, here’s one for the books!  If not, stick with the chicken, and I’m sure you will still love it!

Ingredients:

2 quarts plus 2 tbsp water

1/2 lb whole-wheat linguine

olive oil spray

1 (14 oz) pkg extra firm tofu, drained and cut into 1/2 inch cubes

4 cloves of garlic

1 tsp low-soidum soy sauce

1 medium red pepper, cut into 1/2 inch slices

1 medium green pepper, cut into 1/2 inch slices

1/2 tsp sea salt

SAUCE: (I sometimes double the sauce since I usually make one with chicken and one with tofu)

2 tbsp natural unsalted peanut butter (or soy nut butter)

1/3 cup salsa

1/4 tsp dried red pepper flakes (no pepper flakes for the hubby!)

1/3 cup water

Instructions:

1: in a large pot, bring 2 quarts water to a boil, add linguine and cook for about 10 minutes.

2: Meanwhile, puree sauce ingredients in a blender for about 15 seconds until creamy; set aside.

3. Mist a large nonstick skillet with olive oil spray and place over medium heat.  Add tofu cubes and spoon minced garlic and soy sauce evenly over all pieces.  Saute tofu, stirring frequently, for about five minutes.

4. While the tofu is cooking, spray a separate medium nonstick skillet with olive oil spray and place over medium-high heat.  Add red and green peppers and sprinkle with salt.  Saute peppers for 2 to 3 minutes; pour 1 tbsp water into the pan and immediately cover with lid.  Cook for 3 or 4 more minutes, until peppers are tender and slightly blackened. 

5.  After the tofu has cooked for about 5 minutes and is slightly golden brown, add sauce and turn heat to low.  Gently stir once or twice as sauce thickens, about 1 or 2 minutes.  Serve peppers and tofu sauce of linguine.

Calories: 357

Total Fat: 10 G, Sat. Fat: 1 g., Mono. Fat: 4.5 g, Poly Fat: 1 g

Carbs: 52 g

Fiber: 10 g

Sugars: 5 g

Protein 21 g

Sodium 209 mg

Cholesterol: 0mg

 Although this has a bit of fat, it is mostly unsaturated, and this dish satisfies a whopping 107% of your daily vitamin C requirement. 

Let me know if you try it out and like it! 

Well, I’m off to a baby shower for a co-worker!  I’ve got to get the Bruchetta in the oven, and get dressed and ready to go!

Have you ever tried tofu?  What were your thoughts?  Do you have a favorite way to prepare it?

Up Next This Weekend by Reader Request

Tips for saving money and setting goals!

 

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