This Saturday some friends came over for dinner. They are also participating in the Daniel Fast. So, we thought we would get creative. And, viola! A beautiful, delicious meal was shared between the four of us! I'm going to do my best to give you instruction on how I made it, for those who were curious. Bare with me, most of this is from memory, and I am not a chef!
Korean Marinated Tofu with Sauteed Asparagus and Mushrooms Over Brown Rice
First off, you need to prepare your tofu early on in the day. You need to dry your tofu on a towel for about an hour, and then remove excess water by "dry-frying" the tofu in a hot pan. Here is the tutorial I followed:
Korean Marinated Tofu with Sauteed Asparagus and Mushrooms Over Brown Rice
First off, you need to prepare your tofu early on in the day. You need to dry your tofu on a towel for about an hour, and then remove excess water by "dry-frying" the tofu in a hot pan. Here is the tutorial I followed:
Tofu:
While my tofu was drying I made the marinade. Here are the ingredients I used:
5 Tbs. Low-Sodium Soy sauce
2-3 Tbs. Honey
1 Tsp. Sesame seeds
1 Tsp. Red pepper flakes
2 Garlic cloves
One Green Onion
Pinch of black pepper
1.) Chop garlic cloves and green and white parts of the green onion. Put all ingredients in a bowl and whisk together. Set aside.
2.) Prepare tofu as tutorial states. After tofu cools down, put in a Ziplock freezer bag and pour in marinade. Put tofu in refrigerator until ready to use.
3.) Once ready to use, heat skillet on med-high heat. Dump tofu and marinade in the pan and cook until hot (and most liquid is gone), flipping sides occasionally.
Asparagus and Mushrooms:
16 oz. Fresh Asparagus
1 Pkg. Fresh Mushrooms (I used wild blend)
1 Garlic Clove
1 Tbs. Olive Oil
1 Tsp. Lemon juice
Sea salt (season to taste)
1.) Clean your asparagus and mushrooms place in strainer (to remove any excess water.)
2.) Heat your skillet on medium heat. Add in your olive oil and your garlic.
3.) Once garlic turns golden brown, add your fresh veggies and lemon juice. Reduce heat and cover the pan with a lid for about 10 minutes? Stir occasionally.
4.) Remove from heat and add your sea salt!
Rice:
Instructions here.
Don't over cook it, or it will look (and taste) a lot like oatmeal! Trust me...
Finally, make your plate look pretty and take a picture!!! (Or just eat it.)
2-3 Tbs. Honey
1 Tsp. Sesame seeds
1 Tsp. Red pepper flakes
2 Garlic cloves
One Green Onion
Pinch of black pepper
1.) Chop garlic cloves and green and white parts of the green onion. Put all ingredients in a bowl and whisk together. Set aside.
2.) Prepare tofu as tutorial states. After tofu cools down, put in a Ziplock freezer bag and pour in marinade. Put tofu in refrigerator until ready to use.
3.) Once ready to use, heat skillet on med-high heat. Dump tofu and marinade in the pan and cook until hot (and most liquid is gone), flipping sides occasionally.
Asparagus and Mushrooms:
16 oz. Fresh Asparagus
1 Pkg. Fresh Mushrooms (I used wild blend)
1 Garlic Clove
1 Tbs. Olive Oil
1 Tsp. Lemon juice
Sea salt (season to taste)
1.) Clean your asparagus and mushrooms place in strainer (to remove any excess water.)
2.) Heat your skillet on medium heat. Add in your olive oil and your garlic.
3.) Once garlic turns golden brown, add your fresh veggies and lemon juice. Reduce heat and cover the pan with a lid for about 10 minutes? Stir occasionally.
4.) Remove from heat and add your sea salt!
Rice:
Instructions here.
Don't over cook it, or it will look (and taste) a lot like oatmeal! Trust me...
Finally, make your plate look pretty and take a picture!!! (Or just eat it.)
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