Tofu is a type of bean curd which is derived from soya and is a popular ingredient for vegetarians and vegans around the world. It has many health benefits as it contains calcium, iron, amino acids and other macro-nutrients. Today we'll show you how to make two yummy dishes using this versatile ingredient.
Curried Tofu, Mushroom and Pepper Delight
Note: Serves 4 Total carbs 4
Ingredients:
2 Tbsp. vegetable oil
1 large red pepper, cut into short, narrow strips
¼ lb. sliced mushrooms
2 blocks firm tofu, 350 grams each well drained and crumbled
3 Tbsp. green onions, thinly sliced
1 tsp. curry powder
salt and black pepper to taste
1/2 cup ripe tomato, finely diced
1 Tbsp. coarsely chopped parsley or cilantro
Directions:
In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender.
Increase the heat and cook,stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder,salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.
Oriental-Style Tofu
Note: Serves 4. Total Carbohydrates: 25
Ingredients:
2 blocks firm tofu, drained, 350 grams each`
vegetable oil
1/4 cup soy sauce
1 1/2 tsp. sesame oil
1 Tbsp. Splenda
1 clove garlic, minced
1 Tbsp. toasted sesame seeds
1 Tbsp. hot red bean paste, or to taste
2 green onions, thinly sliced
Directions:
Preheat the broiler. Cut the tofu into ½-inch slices. Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned.
Turn over and brown on the other side.Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2-3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve.
