I’ve flirted with vegetarianism for over 20 years. Thanks to reading Skinny Bitch, this spring, I am not only vegetarian now, but also vegan. For the most part, this didn’t require large changes in my diet. I really only had to cut out cheese, eggs, and the occasional slice of bacon. However, since dairy and eggs were my main sources of protein, I had to find a substitute. Tofu to the rescue!
I love this simple, versatile tofu recipe because it’s tasty and can easily be added to other dishes to up the protein content. I often use it in stir fries, mixed with leftovers, or just eaten straight out of the wok.
Ginger Garlic Tofu
Adapted from Syd’s recipe on Allrecipes.com
1 block firm tofu
2 t oil
2 t minced garlic
2 t minced fresh ginger
2 T soy sauce*
1/2 lime (optional)
Press tofu for 30 minutes to remove excess water. Chop into cubes.
Heat oil in wok on medium heat. Stir in garlic and ginger; cook for 1 minute. Add tofu, then soy sauce, and stir to coat. Cover. Cook, stirring occaisionally, for 30 minutes.
If desired, squeeze the juice from half a lime over the finished tofu.
This method yields chewy, flavorful tofu with a wonderful, brown sear. Even the Beefy Muchacho likes it.
What's your favorite non-animal protein dish?
*If you're concerned about sodium, try using 1 tablespoon instead of 2 or a low-sodium soy sauce.
Sporty Sunday is a recurring feature in which I share my fitness routine and offer and solicit advice. While this content might seem a little out of place in an outfit diary, a healthy, strong body is the foundation of my wardrobe. I hope to inspire my readers to be fit as well as stylish!