Alright, I am just going to address the elephant in the room. Self-you feel like an elephant when you only eat tacos and pizza all the time. It’s true, but it’s also true that pizza and tacos and taco pizza for that matter are all delicious. For me it is far more enticing to eat spicy tacos than something light and healthy. Sure, I could exercise to feel less elephant like. That is true, but it is also true that physical exertion makes you sweat and it’s kinda hard. So if I want to be healthier I am going to focus on the eating. (There is less sweat involved.)
Todays recipe is Serrano Ginger Lemongrass baked tofu with soba noodles. Now I understand that you might feel about tofu the way I feel about exercise but you really should try this one… just once. We (Sarah and I) did a challenge awhile ago to do a 30 minute workout a day for 30 days. In order to make it interesting we tried a different exercise routine nearly everyday. In that time I learned that some exercise routines I didn’t mind. One was called Bollywood Booty. We probably burned more calories laughing at ourselves than doing the workout. Don’t get me wrong, we painted ourselves with positive energy, pranced about like mischievous monkeys, and shook our booties as hard as we could, but were giggling the entire time. So trust me when I say, give this tofu a try. The texture and flavor of this tofu will help you forget whatever tofu missteps haunt you.
For the Marinade:
4 Tbs. Orange Juice
4 Tbs. Peanut Butter
4 Tbs. Sesame Oil
2 Tbs. Olive Oil
4 Tbs. Serrano Ginger Lemongrass Sauce
1 Package Extra Firm Tofu (Frozen, and defrosted)
1. Preheat the Oven to 350
2. In a glass jar add the ingredients, put the lid on, and shake well.
3. Cut the tofu into small cubes. About 3/4th an inch.
4. Place the cubes into a bowl and pour marinade over tofu, let sit for about 30 minutes.
5. Grease a baking sheet with olive oil and take cubes out of marinade with a slotted spoon and place on tray, set remaining marinade aside.
6. Bake for 15 minutes, stir and bake another 15 minutes.
For the Salad:
1 Tbs. Olive Oil
1 Tbs. Maple Syrup
1 Tbs. Sesame Oil
4 Tbs. Orange Juice
3 Tbs. Rice Vinegar
3 Bundles Buckwheat Soba Noodles
1 Stalk Broccoli, cut into florets
1 Large Carrot, sliced thinly
1/4 Head Purple Cabbage, thinly sliced
Juice of 1 Lime
Optional: Sprinkle of Chopped Fresh Cilantro and Basil and Sesame Seeds
1. Place Oils, juice, vinegar, lime juice to leftover marinade into a glass jar with a lid and shake.
2. Put a medium saucepan with water on stove to boil. Add in broccoli, take out with a slotted spoon after 30 seconds.
3. Using the same saucepan cook the noodles as per package directions, drain the noodles and rinse in cold water.
4. Toss the broccoli, carrot, noodles in the dressing.
5. Top the noodles with baked tofu, herbs, and sesame seeds.
Why freeze tofu? When you freeze tofu it alters the texture. It creates small pockets. It allows the tofu to be more receptive to absorbing a marinade. It is a game changer in the tofu world. Give it a try and let us know what you think.