Tofu and Vegetables with Asian Cilantro Sauce

So, I lied. Today’s post was supposed to be Lily’s birthday cupcakes. And while I’m sure they were amazing, I just have to take her word for that. Or should I say drool and slobber? I digress. I just couldn’t sleep another night without gracing you with this amazing recipe.

Last night there was magic in my kitchen. I guess you could say I saved the best for last, ending my vegetarian week on a most high note. As I was making this recipe, I was skeptical. It’s a lot of cilantro…and veggies…and tofu. In other words, a lot of healthy stuff. Would it taste good?

Answer: Oh heck yes! It’s ironic, don’t you think, that I asked you all what your favorite vegetarian meal was yesterday…and then I discovered one of mine!? I thought so, anyways. ;)

And for those wondering, I am 99% sure this will be husband-approved. Glad there’s leftovers – I want to test the waters with this one ;) He gets home tonight and has already been made aware that he has some taste-testing to do.

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Tofu and Vegetables with Asian Cilantro Sauce inspired by Food Fitness and Fresh Air

1 bunch cilantro, stems removed, chopped
4 garlic cloves, minced
2 scallions, chopped
1/2 tsp red pepper flakes
3 Tbsp low-sodium soy sauce
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp hoisin sauce
2 tsp toasted sesame oil
6 carrots, peeled and largely chopped
1 cup edamame beans
1 lb potatoes, cut into bite-size pieces
14 oz extra firm tofu, cubed
salt and pepper, to taste
1 cup brown rice, dry

Directions:

Preheat oven to 475 F.

Cook rice according to package directions. Simmer while preparing the rest of the meal.

Line 2 baking sheets with tin foil and spray with non-stick spray. On one sheet, arrange the tofu in a singe layer. Spray lightly with non-stick spray and sprinkle with salt and pepper, to taste. Bake for 30 minutes.

On the other sheet, arrange the potatoes and carrots. Insert into oven with the tofu (10 minutes into baking) and bake for 20-25 minutes.

Soak edamame in a bowl of warm water to defrost or warm up.

Combine the cilantro, garlic, scallion, pepper flakes, soy sauce, vinegar, sugar, hoisin sauce, and sesame oil in a bowl. Set aside.

Toss the potatoes, carrots, edamame, and tofu with the sauce. Serve over brown rice. Yield: 4 large servings (1 cup rice + 1 1/2 cup vegetables and tofu with sauce).

Nutrition Information (per serving): 493 calories; 10.8 g. fat; 0 mg. cholesterol; 728 mg. sodium; 80.5 g. carbohydrate; 10 g. fiber; 23.5 g. protein

Result: SO GOOD. So flavorful, healthy, and filling! I absolutely LOVED this dish and can’t wait to make it again! Healthy fats, lots of protein and fiber…mmm! Enjoy!

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While I had every intention of lifting yesterday, Exercise TV was unavailable. So, I ended up running a quick 3 miles with 1/4 mile cool down.

I can’t wait for the weekend to start — husband home and some nice weather! :-D I do believe I’ll be planting and putting my terracotta empire out in the sun…and making a sinfully delicious breakfast. But more on that another day…! Have a stupendous weekend!

Question: What are you looking forward to this weekend?

TGIF,

Comments

  1. says

    Sounds delicious! But of course I’d make this with tempeh, not tofu. This post actually reminds me (and I am not joking here…) I had a dream last night that I was forced to eat a TON of tofu. I swear, that was my dream! The whole time I was thinking about how much my stomach would hurt afterwards. haha. Weird.

    Nothing too exciting going on this weekend, but I’m off today so bring on the sun!

  2. says

    I am still trying to become a fan of tofu–it’s definitely an acquired taste. But I still plan on making this, even if it’s with chicken instead!

  3. says

    This recipe looks amazing! I was skeptical about tofu and my first recipe I made using it was these tofu style tacos from Ellie Krieger. They tasted amazing and I was a fan of tofu ever since.
    I leave for California this weekend so I am looking forward to that. Have a great weekend!

  4. says

    I love the term “terra cotta empire”!!!! No big plans for the weekend yet, but we’re on the hunt for something FUN! All the best Nicole!!!!

  5. says

    Yum! I am trying to acquire a taste for tofu and this recipe looks like it might just tip the scales in its favor!

    I was hoping to get my garden started this weekend, but alas, it is still too wet out to do anything. At this rate, I will never get anything planted!

  6. Bethany says

    Made this last night. Pretty good (especially the cilantro part). There’s one flavor that was a tad too strong for husband and I. Maybe the vinegar? Would you recommend scaling back on any ingredient to make it more palatable to lightweights? Overall, it was a great recipe and I’d like to tinker with it til we get it juuuust right.

    • Nicole, RD says

      Bethany: Probably the vinegar, yeah (also be sure the vinegar is fresh, otherwise it can get condensed and overly potent). You could up the hoisin in its place…at least another teaspoon :)

  7. Sara says

    I made this tonight and LOVED it!!! I’ve had it on my list of recipes to try for a long time but my husband is typically anti-tofu. Well, I got him to try a meal at a vegan restaurant last week and he liked it so I went for this! He really liked it! I’m so excited that I can start trying more tofu recipes! I do have a question. When baking the tofu do you just bake it for the 10 min or do you bake it for 30-35 min total? I was a bit confused how long to bake it. I ended up baking it 20 min and took it out and let the veggies finish. It seemed fine to me – crispy on the outside and a bit chewy.

    • Nicole, RD says

      Hi Sara! So glad it was a hit with you both! :) I usually bake tofu 30 minutes, and after reading the directions again, that is confusing! Thanks for asking and I will edit that right now :)

  8. Bryan says

    Nicole,
    This dish is absolutely fantastic, thanks!! Only change I made was that I substituted sweet potatoes for white potatoes and it gave a great little hint of sweetness which was a good contrast to the heat in the sauce.

    Bryan

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