J and I are swamped today with various annoying business tasks (borrrrrrring)…so our friend and sometime-contributor Brooke stepped up to the plate and wrote a quick guest post for us. Enjoy!
Hi, glitter girls!
Just like everyone else, I had a few too many frilly martinis and appetizers over the holidays (parties, parties, parties!). My husband and I are trying to make up for all the extra holiday calories by eating better and exercising more. Last night, I put together an awesome meal that meets all of our criteria: colorful (color = lots of vitamins and minerals), low-fat, low-carb, fairly quick and easy, yummy, and bonus—it’s vegan. (Add rice to the meal if you’re not trying to omit carbs…just be sure it’s brown rice!) – xoxoBrooke
Thai Peanut Stir Fry, the Perfect New Year’s Resolution Meal
(All amounts are estimates because I don’t actually measure anything. Total prep time: 30 minutes)
1-2 blocks firm tofu (We’re big on protein at my house, so we use the big blocks of tofu.)
2/3 c. soy sauce
2 Tbsp Dijon mustard
1 tsp garlic powder
2 Tbsp peanut butter (the real kind, no sugary Peter Pan stuff)
1/3 c. vegetable broth
½ c. light coconut milk
1 Tbsp agave nectar (natural, sweet alternative to sugar or syrup)
1/3 c. (or about ten leaves) fresh basil, coarsely chopped
1. Cut tofu into cubes. Press out extra moisture. (To do this, make a tofu sandwich. Place a clean dish towel or paper towels on a cookie sheet, set the tofu cubes on the towels, place another clean dish towel or several paper towels over them, place another cookie sheet on top, and set something heavy-ish on top, like the base to a blender. Leave it there for about five to ten minutes.)
2. Meanwhile, preheat the oven to 425 degrees. Mix 1/3 cup soy sauce with the mustard and garlic powder in a bowl. Set aside. (If you are going to add rice to the meal, now is a good time to start cooking it.)
3. In a small sauce pan, combine the other 1/3 cup soy sauce with the peanut butter, vegetable broth, coconut milk, agave nectar, and hot sauce. Whisk together over low heat.
4. Dip the tofu cubes in the soy-mustard-garlic mix and place on a greased (sprayed) cookie sheet. (I line the cookie sheet with foil for easy clean up.) Bake at 425 for 20 minutes.
5. Now that the tofu is cooking, cut the veggies. Heat the oil in a large skillet on medium heat. Once it’s hot, add the cabbage, zucchini, and pepper. (I also added about ¼ c. water and put a lid on it to speed up the cooking.) Once the veggies are just tender (about 4 minutes), add the spinach and basil and cook for another minute. (The buzzer for the tofu and rice should be going off about now.)
6. Combine the veggies and tofu in a large bowl, pour the peanut sauce over, and toss to coat. Voila!