Party of One

So, we have made it a month without eating anything that once had a face.  It has been a pretty easy month and I must admit, I quite enjoy it.  Healthwise I am feeling better & I enjoy the experimenting with different recipes.  We have expanded our food horizions in the past month.   I think I will keep on with being meat free but won't be so strict when it comes to dairy, because well, I love cheese.  I plan on limiting the amount that I consume, but won't deny myself either.

Last night I tried a recipe that I randomly found on google and was pretty amazed by it.  I am still learning the best way to prepare tofu and the next time I make it I will slice it longwise so the actual pieces of tofu are thinner.  I am learning.

Anyways, onto the recipe.

Orange Glazed Tofu Stir Fry with Asparagus

Recipe from: Gluten Free Happy Tummy



1 bunch of asparagus — ends trimmed and cut into 1 inch pieces
1 leek — cleaned and diced (I must admit, I have never ever purchased a leek before so I just used an onion)3 garlic cloves — minced
1 block of tofu — drained, pressed and cut into triangles
green onion — sliced – for garnish (didn't use this either!)healthy splash of white wine (we were out so I used seaseme oil with a dash of sugar)1 tsp cornstarch mixed with 2 Tbsp water

Sauce:
juice of 2 oranges — preferably fresh pressed
zest of 1/2 orange (sounds fancy, didn't use)5 Tbsp low sodium Tamari (GF soy sauce)
1 garlic clove – minced
3 green onions – sliced (again, passed)2 Tbsp apple cider vinegar
3 Tbsp water

Start out by pressing your tofu. (did you guys know tofu is supposed to be pressed? I didn't until last night)

Cut your tofu into 6 slices, and then place them on a clean-kitchen-towel-lined plate, and press with a heavy pan. While they’re pressing, make your sauce. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.

OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — about 5-6 minutes.  While they’re searing, sprinkle them with 1 Tbsp  sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes.

Then add 1 tsp EVOO, your asparagus and leeks. Season with salt and pepper. Stir those around and let them cook for about 3 or 4 minutes. Then, add your garlic; give it a stir, and deglaze with the white wine. Let that evaporate for a minute, and then add your sauce. Coat all the tofu. Then stir in your cornstarch slurry. Let it thicken for about 2 minutes. Toss with your cooked pasta, and garnish with green onion! (I used brown rice and since we are not fancy, passed on that green onion)

 

* We had some veggies that needed to be used up before they went bad so we threw in some mushrooms, green peppers, and tomatoes to our stir fry.  I won't lie,  I have been thinking about making it again for dinner all day today.