I am always looking for new ways to cook tofu. We love tofu and there are many benefits to eating. First it is packed with plant protein and one of the only forms of plant protein that has all the essential amino acids. Second it is a great source of Calcium, Iron and Omega 3s, and with growing kids this is a must! Last it is gluten free, cholesterol free and low calorie so basically you can’t go wrong.
The primary Isoflavone in soy, contains antioxidant properties that inhibit the growth of cancer cells. Contrary to popular belief moderate amounts of soy foods do not affect tumor growth or a woman’s risk of developing breast cancer. In fact, at least 10mg of soy per day can actually decrease breast cancer recurrence by 25%.
Soy is a great choice for those suffering from heart conditions too. Soy Isolflavones also have been shown to reduce arterial plaque and because of its antioxidant properties soy has been linked to reducing “bad” cholesterol (LDL).
Orange Sesami Tofu
with Cabbage and Rice Noodles
Prep time: 30 minutes
Cook time: 20 minutes
1 cup orange juice
1/2 cup maple syrup
1/4 cup soy sauce
1 inch piece of fresh ginger minced
1 tbsp. corn starch
2 blocks extra firm tofu – pressed and drained
Parchment paper or other baking sheet linera
Pre-heat oven to 400 degrees. In a small sauce pan add liquid ingredients and ginger bring to a simmer and cook for 20 minutes to reduce sauce. Add 1 tbsp cornstarch at the end of the simmer if needed to thicken.
Cut pressed and drained tofu into 1 inch cubes. Place cubes on prepared baking sheet. When sauce is done pour 1/2 of sauce onto tofu and make sure every piece is covered. Place in preheated oven for approximately 10 minutes. After 10 minutes add other 1/2 of sauce reserving a couple of tbsp. for serving. Stir tofu again so that all is covered. Place back in oven for another 10-15 minutes until thoroughly cooked.
Remove from oven and drizzle with remaining sauce. Then sprinkle 2 tbsp. sesame seeds on tofu and serve immediately.
I love to serve this with my Cabbage and Rice Noodle Stir Fry, so here is that recipe too! It’s a two for Tuesday!
Cabbage and Rice Noodle Stir Fry
1 head cabbage shredded or sliced into thin strips
2 red peppers sliced
8 cloves garlic minced
1 large yellow onion minced
1 bag of pre-shredded carrots (carrot sticks)
¼ cup soy sauce
¼ cup rice vinegar
½ cup sake
1 tsp. salt (can do more to taste but good place to start)
Vegetable Broth for Sautéing
2 boxes of Pad Thai rice noodles
In a wok or large frying pan on high heat add garlic and onion with a small amount of vegetable broth to keep from sticking. Cook for 2 minutes. Add Cabbage, peppers and carrots. Cook for 15 minutes stirring frequently and adding broth when necessary to keep from sticking.
In the mean time bring a saucepot almost to boil and remove from heat. Add rice noodle and let sit for 8 minutes then drain and set aside.
When cabbage is almost done to desired crispiness (You don’t want to overcook it will be mushy) Add rice noodles, soy sauce, rice vinegar, and sake and stir until mixed well. Cook for an additional 2 minutes until noodles are heated. Salt to taste.
By cutting the cabbage into shreds my kids hardly notice it is there with the rice noodles.
Happy & Healthy Eating!