I never recorded this here, but Mike and I joined SparkFeople.com a few weeks back. We both have weight to lose, and want very much to continue to enjoy our life together. We just got married, too! Anyway - here's another change in our nutrition, and we both want to continue to enjoy our food, as we both love to cook.
Here's one great recipe from Epicurious.com, originally a recipe by Deborah Madison. We thought the combination was terrific - the best nut sauce we've had and that's saying something. However, we've amended it to cut both fat and salt, so I'm posting it here:
* 1 carton firm tofu, drained
* 2 scallions including the greens, thinly sliced on the diagonal
* 1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
* 3 Tbs soy sauce, or tamari, or Bragg's Liquid Aminos (which is what we used - it's lower in salt)
* 1/4 cup sesame paste, peanut butter, or cashew butter (we used almond butter)
* 2 tablespoons rice wine vinegar
* 2 tablespoons white or light brown sugar
* 1/2 teaspoon red pepper flakes or chili oil
* 2 scallions, finely chopped
* 1/3 cup water or stock (we used water)
1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
2. Dry-fry tofu in a cast-iron skillet (or do what we do and use a George Foreman grill!) The link here is to an excellent dish we've greatly enjoyed before - scroll down to see a good description of the dry-frying process.
3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.