Page 183 - 28_Days_of_Clean_Eating.sanet.cd

Sweet Chili-Tofu and

Vegan
Sugar Snap Stir-Fry
Gluten-Free

The sauce is the real standout in this Asian-inspired dish. On its
own, tofu doesn’t have much flavor but it is known for absorbing
the flavors around it. A homemade marinade gives the tofu the
sweet-tangy tastes of pineapple juice, ginger, and honey, and chili
hot sauce adds the heat.

Cooking Tip: To drain the tofu well, place it on a rimmed baking
sheet and cover it with paper towels. Place a heavy saucepan over
the top loaded with canned goods. Let it stand for 5 to 10 minutes
to release any extra moisture. Transfer the drained tofu to a cutting
board to cut it into cubes. The drained tofu will cut easily, brown
nicely, and will absorb the tasty marinade.

8 ounces brown rice noodles ¾ cup Asian Marinade
1 tablespoon coconut oil (page 305)
1 (12.3-ounce) package firm 1 tablespoon sambal oelek
tofu, drained and cubed chili hot sauce
2 (12-ounce) packages frozen 1 tablespoon
sugar snap peas, broccoli, arrowroot powder
carrots, and water
chestnuts, thawed
1. Prepare the noodles according to the package directions; drain,
and keep warm.
2. In a large skillet over medium-high heat, heat the oil. Add the
tofu, and cook for 4 to 5 minutes or until the tofu is lightly
browned, stirring often. Remove the tofu, and keep warm.
3. Add the sugar snap peas, broccoli, carrots, and water chestnuts
to the skillet. Cover and steam for 3 minutes or until the vege-
tables are hot.

182 28 Days of Clean Eating