Spicy, crisp chicken on Mint Avocado Salad


I made this for dinner tonight with Tofu and I really liked it, Beau not so much. I'm sure it would be great/better with chicken and has lots of great flavors. I've never cooked with mint but I loved it on the salad. I also added a little siracha sauce to make it more spicy. Panko can be found at the local grocery store in the asian isle. So when you're feeling adventurous I would try this salad out. Also I would add the dressing on individually rather then coat the entire salad in it before hand.

Ingredients

  • 1 package regular tofu, firm or extra-firm, drained or a couple of chicken breasts cooked and sliced into strips
  • 1/3 cup spicy Asian chile sauce, plus 1/2 teaspoon for dressing
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 1 cup panko
  • 3 tablespoons canola oil
  • 2 heads butterhead lettuce, washed, dried, and torn into bite-size pieces
  • 1 cup fresh whole mint leaves
  • 1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Instructions

  1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles.
  2. In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
  3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
  4. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
  5. Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Tofu Broccoli Stir Fry


After watching the "Hungry for Change" documentary on Netflix, I decided I would take their advice and not view foods with an attitude of "I can't have that" or cutting things out but adding more and more healthy things into my diet. This leaves me guilt free when I do eat sweets and has inspired me to add maybe one or two vegan meals to my day. This was a great one to start out with- easy and simple and I don't mind the taste of tofu. It is just as filling as meat for me.

This is from the website wellvegan.com they have a great list of recipes for breakfast lunch and dinner and also snacks if you're not sure where to start.

p.s. I highly recommend the documentary. Some things are kind of cooky about it but it is a good reminder to think about what you're putting in your body.


Tofu and Broccoli Stir Fry

Serves four • 40 minutes
Serve this stir-fry over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350°F oven for 10 minutes. If you’re serving this with rice, get it started before you do anything else. And if you’re gluten-free make sure you’re soy sauce is of the gluten-free variety.

Ingredients

  • 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
  • 1 1/2 lbs. broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1/2 cup cashews, toasted (optional)

Instructions

  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and let tofu drain, about 20 minutes.
  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 1 minutes. Drain and set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, about 5-7 minutes on each side. Transfer to paper towels.
  4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve over rice or noodles and topped with cashews, if desired.