Happy Independence Day! On a whim this afternoon I created something especially lovely in my kitchen. My palate craved something Thai using tofu, peanut butter, and lime. The temperatures soared about 100 degrees today and I wanted something quick and easy for dinner. As I dabbled and gathered odds and ends from my fridge I wound up cooking a curry infusion topped with fresh basil and cilantro nestled beside greens and a Roma tomato. It was delicious! I'm sharing this creation as I dine this evening for two reasons - the first is to remember my own new recipe, and the second is to demonstrate that my way of eating is hardly boring. I made enough food for my dinner and at least two lunches in less than 50 minutes. That time also included preparing two additional layered mason jar salads for workday lunches and cleaning my kitchen. My meal plan offers tasty meals using simple foods that are fun and easy for me to prepare. Most importantly, my meals provide me with good health. Check out the photos of my July 4th Culinary Delight, and if you try it and enjoy it, let me know. Be Well!
Marinade = Juice and zest of one lime, 2-3 T Sweet Chili Sauce (I used Trader Joe's brand), 1 T low-sodium soy sauce, 1 T. PB2 (powdered peanut butter), 1 T water, 1 packet of Stevia. Mix all ingredients and taste, adjust to your palate. Pour over cubed firm tofu, stir to coat tofu, cover and chill at least 2 hours.
While rice is cooking, use brown or white (I served long grain white rice with this dish), slice and saute a carrot, one small yellow squash, 1/2 yellow onion, and 1/2 cup green cabbage in 3 T aquafaba (reserved liquid from canned chickpeas, a perfect oil substitute for savory dishes) in a large frying pan. Add water as needed to prevent sticking. Once vegetables are soft, add tofu and marinade. Continue to saute until marinade is absorbed, seasoning to taste. I added sea salt and finished with 4-6 shakes of curry powder (for heat and spice). Serve tofu and vegetable saute over cooked rice alongside salad. Garnish with snipped basil and cilantro. Yum!
