Last week I had the honor of speaking at the Michigan Academy of Nutrition and Dietetic Annual Meeting in Bay City (if you were there, make my day and say hi in a comment!). The whole 2 days was amazing — meeting RD’s from around the state, learning (because let’s face it, I’m a total nerd), and truthfully, getting away from the daily grind…if only for a few days. Who knew I could be presentable and on time with a mere 20 minutes in the morning? I factor in at least an hour of “other” time in my mornings and somehow, I don’t see how that could be less with the duties of home life.
I know, I know…that will be 2+ hours of “other” time once baby comes!
I presented with Colleen of Nutrition Rendition – she’s a Michigan State grad and going on to complete her dietetic internship. Our breakout session was very well-attended and there were people even lining the back wall. We were expecting 80, but it sure seemed like more! I don’t normally get overly nervous with presentations, but I was. Very much so.
But, the presentation went great. Attendees asked great questions. And best of all, I got to share with other nutrition professionals something I’m so passionate about: being a credible online voice for nutrition in the way of blogging and communicating nutrition messages online in general. It’s hard to believe I’ve been contributing to this little blog of mine for nearly FIVE YEARS. Time really does fly.
As I transition back into the work groove, you know, by the way of returning 241 voicemails and emails today (that was supposed to be an exaggeration, but…it very well may not be), I also transitioned back into this thing called cooking (sadly, the dishes, too). And with that, the endless questions regarding, “What’s for dinner?”
Per the usual, I was able to win over Mr. Prevention with the protein he “hates” most: tofu. With as much flavor (and sadly, sodium) that this dish encompasses, it’s hard to not love this one. Next time, I’m throwing some edamame in with the sauce mixture – I think it’d be the perfect, healthy touch to up the protein, stretch the calories, and add some color, too.
- 1 brick extra firm tofu
- olive oil cooking spray
- ⅓ cup brown sugar
- 3 Tbsp hoisin sauce
- 3 Tbsp rice vinegar
- 3 Tbsp ketchup
- 2 Tbsp reduced-sodium soy sauce
- ½ cup water
- 1 tsp crushed red pepper flakes
- 1 Tbsp sesame oil
- 3 Tbsp fresh ginger, finely chopped
- Preheat oven to 400 F. Drain and soak excess moisture from the tofu by placing it between several layers of paper towel and gently applying pressure. Repeat as needed. Once dry, cut tofu into ¾-inch cubes. Mist a baking sheet with olive oil, arrange tofu in a single layer on the baking sheet and mist tofu with remaining olive oil. Bake for 35-40 minutes, turning tofu once. Tofu should be slightly golden.
- Meanwhile, combine the remaining ingredients, sugar through ginger in a sauce pan; bring to a simmer over medium-high heat. Reduce heat to low and allow to simmer, whisking regularly, until thickened, about 10 minutes. Add baked tofu to the sauce pan and carefully stir to coat. Serve over rice and top with green onions, if desired.
The amount of sauce in this recipe is adequate for serving over rice and adding flavor. As stated above, next time I'll add some edamame to up the protein and nutrition.
Tomorrow looks to be much kinder than this Monday shaped up to be.