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.
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
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![/print_this]
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! 😀 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?