Anyone who knows both Angela and Audrey will say that they are very different. Audrey is like lemonade, sweet and universally liked. Angela is more like tofu. It’s a good sensible food, one that won’t raise your blood sugar or give you cavities. But let’s just say it’s more of an acquired taste… some people think it’s boring health food, some people think it’s hippie feed, and some people love it.
Today, true to their natures, Audrey whipped up some lemonade and Angela made tofu. A lovely mix, really, with the perfect combination of sweet and savory.
Just like my daughters.
Spiced Tofu with Spiralized Zucchini Ingredients:
15 oz. firm tofu (sliced)
2 small zucchinis
10 grape tomatoes
1 stalk green onion
2 cloves garlic
3 teaspoons sesame oil or any cooking oil
1 tablespoon oyster sauce (or “oyster-flavored” shiitake sauce)
1/4 tablespoon toasted sesame seeds (optional)
1 dash red chili pepper flakes
Heat 2 teaspoons oil in a nonstick pan and sear the sliced tofu pieces on medium high until slightly golden, about 3 minutes on each side. Sprinkle the chili pepper on the tofu while searing. Set aside.
Spiralize your zucchini. If you don’t have a vegetable spiralizer, you can use a vegetable peeler, mandoline, or knife to get your zucchini into noodle-like strips. Use the remaining oil to lightly sauté your garlic until aromatic. Add the zucchini and and cook for 1 – 2 minutes. Mix in grape tomatoes and the seared tofu. Give it a few good stir. Turn off the stove and add the oyster sauce. Stir until well coated. Top with chopped green onion and sesame seeds. Serve immediately with rice.
Sugar-Free Lemonade Ingredients:
2 cups xylitol
1 cup hot water
2 cups fresh lemon juice (we juiced our Meyer lemons just this morning!)
1 gallon cold water
1 sliced lemon
Dissolve xylitol in hot water. Add lemon juice and water, stirring well until thoroughly mixed. Garnish with slices of lemon.