Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.
Enter Meatless Monday. This week's recipe is Pan-Crisped Tofu with Greens and Peanut Dressing. "Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor," says the Cooking Light website.
Pan-Crisped Tofu with Greens and Peanut Dressing
—1/3 cup white miso (soybean paste) OR creamy peanut butter
—1/3 cup mirin (sweet rice wine)
—1/3 cup rice vinegar
—1 tablespoon finely grated peeled fresh ginger
—1/2 cup chopped dry-roasted peanuts, divided
—5 tablespoons canola oil, divided
—2 (14-ounce) packages water-packed firm tofu, drained
—8 cups gourmet salad greens
—Minced fresh chives (optional)
Combine first four ingredients, 1/4 cup peanuts, and three tablespoons oil in a small bowl; stir with a whisk.
Cut each tofu block crosswise into eight (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
Heat one tablespoon oil in a large nonstick skillet over medium-high heat. Add eight tofu slices to pan; sauté four minutes on each side or until crisp and golden.
Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining one tablespoon oil and remaining 8 tofu slices.
Place one cup greens on each of eight plates.
Top each serving with two tofu slices, three tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts.
Garnish each serving with chives, if desired.
This recipe comes from Cooking Light.
Nutrition info: 266 calories, 18 g total fat, 2 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 375 mg sodium, 13 g total carbs, 4 g dietary fiber and 14 g protein.
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(Photo: Courtesy cookinglight.com)
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