It is Soy Good

In keeping with my efforts to lose a lil chunk around my middle and eat more ethnic foods, I bought tofu. I have told myself for years that I "love" tofu. I know I like soy sauce, edamame, soy crisps, meatless-though-meatlike burgers and chik'n, and all the processed foods that have soy additives, so "loving" tofu wouldn't be inconceivable, right? Truth be told, I am a texture person. Cottage cheese? Gross! Raw tomato - seeds intact? Gross! One too many chews on a banana? Blech! Jell-o with fluffy creamy stuff? Gag! Tofu might not be the best option for one as squeamish as I.

I have had said tofu (extra firm to prevent squish factor) in the fridge for about a month, now nearing its expiration. Happy Hubby has teased me about it since its initial purchase. Happy Hubby stayed happy knowing that he will not be forced to chow down on this "non-food," even though I assured him it would only taste like whatever you cook with it. (Sometimes I say things so that I am the one needing convincing, his is one of those times.)

Courage, Bravery, Chutzpah! Oh My!

I am delighted to say that my first foray into tofu territory was delightful.It was peanutty, scalliony, sesame-y!

8 oz Extra Firm Tofu, cubed and drained
2 oz shrimp, peeled and deveined (I used pre-cooked)
1 1/2 tsp . Olive Oil
1/2 tsp. Sesame Oil
1/2 c. Spring Onions, chopped
1 tsp. Light Soy Sauce
2 1/2 tsp. Fresh Ginger, grated
1/2 c. Light Chunky Peanut Butter
Splash of Water
1/3 c. shredded coconut
Red Pepper Flakes, to taste

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu and pre-cooked shrimp, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter, ginger, and pepper flakes, being careful not to break the tofu, until well incorporated. Add splash of water to produce a more saucy-sauce.
2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds and any extra spring onion.
3. Devour!

(Yields 4 servings)

I adapted this recipe to reduce tofu to what I had in the fridge and add shrimp to entice Hubster into eating some. I also added more ginger and some red pepper flakes for some heat and zing! If you kick out the shimpers, you have a vegetarian delight.


Nom Nom Nom Nom...mmmmmm.... good.