People often ask me why I became vegan. While I was motivated by my passion for animal welfare, I also became acutely aware of what I put in my body. While I do succumb to the lure of sugar and sweets now and then, I try to eat as healthfully as possible with fresh, organic food. If you were to peek in my pantry and fridge, you wouldn’t find any pre-packaged foods (except Amy’s vegan mac & cheese and addictive Daiya vegan cheese).
The recipe for Pan-Seared Tofu with Ginger Lime Glaze comes from Clean Start by Terry Waters, a follow-up to her best-selling cookbook Clean Food. So what is “clean food” you ask? It consists of recipes utilizing local, organic, seasonal and minimally processed ingredients. With no mention of the words “vegan” or “vegetarian” yet containing dairy-free and meat-free recipes, this happens to be an accidentally vegan cookbook…surprise! What’s great about this is Waters’ inclusive approach helps people incorporate a healthy and cruelty-free way of eating into their current lifestyle.
I never used to like real maple syrup, preferring the likes of my childhood staple, Mrs. Butterworth’s. That is until my dear friend Sarah M. made me taste Trader Joe’s organic maple syrup. The sweet smoky confection was delicious; I will never go back to sugar and chemical-laden maple syrup again. You might be tempted to just use ginger powder. Resist that urge! There is nothing like pungent fresh ginger. If you’ve read my other recipe blog posts, you know I’m all about using a contrast of colors and textures as well as a balance of harmonious flavors. In this dish, the sweetness of the maple syrup and the lime juice’s acidity blend together beautifully. Nourish yourself with this protein-packed meal and taste how good it feels to eat clean.
Ginger Lime Tofu Stir-Fry
1 pound extra firm tofu, drained
12 ounces broccoli, chopped
10 ounces baby bella mushrooms, sliced
2 celery stalks, sliced
1 red bell pepper, sliced
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons ginger, freshly grated
4 tablespoons fresh lime juice
4 tablespoons soy sauce
4 tablespoons organic maple syrup
Drain tofu and press with a paper towel to remove excess moisture. Cut into fillets or 1-inch cubes and set aside.
In a large skillet, heat olive oil on medium heat. Saute ginger for 1 to 2 minutes.
In a separate bowl, combine lime juice, soy sauce and maple syrup. Add tofu and then liquid mixture.
Cook tofu for 3 to 4 minutes on each side. Remove from heat.
While tofu and glaze are cooking, in a second large skillet or wok, heat sesame oil on high heat. Saute broccoli and mushrooms until mushrooms begin to soften. Add peppers and celery. Continue sauteing until veggies are tender.
Combine veggies with tofu and ginger lime glaze. Serve.
Maple syrup in an otherwise savoury recipe is not something I’ve tried. Very interesting addition. I have some recipes that use honey in this way, but maple syrup would add quite a different flavour. Thanks for the idea, I’ll keep this in mind to try sometime.
Great post! I’m looking to make some changes in my own eating habits, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/
I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!
Thank you for the comments!
@Fi, I was surprised too by Terry Waters’ inclusion of maple syrup. While I use it in my homemade pancake batter, I had never used it in any other recipes. But it adds an interesting element, providing warm sweetness, depth while balancing the saltiness and acidity. Let me know if you try it in any other recipes!
@Amy, I appreciate your comment…glad you enjoyed. Best of luck…let me know how things turn out!