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Full Day of Work and Asian Tofu and Broccoli

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Well, it’s official.  I completed my first Monday at work.  It really wasn’t that exciting because I am still training and familiarizing myself with our top accounts, so it was kind of the same old same old, but I did take a lunch break!

For some reason, last week I just didn’t take a lunch break.  There really is no real reason why…so I decided that unless there is some huge deadline or project I am working on, I will take a lunch break.  They are giving it to me, so I better take what I can get!

I used my  new salad container.  In the bottom, I put salad with tomatoes with broccoli and cauliflower.  In the top I put salsa and tuna salad.

I also spent the break catching up on some blog reading.  I still have to figure out this whole working-during-normal-hours-of-the-day thing…

Dinner

When I got home, I knew that I needed to eat a meal with tofu (by the way, every time I go to type tofu, I type TOFY…..and giggle a little to myself.  Is it funny?  No.  But I still laugh inside)  in it, since I didn’t thaw anything from the freezer.  On Saturday for lunch, Brian and his parents ordered Chinese take-out for lunch.  I made a salad with egg whites, but I thought that the Chinese food looked delicious.  Immediately it sparked an idea in my head, and that is what inspired dinner tonight.  I did a little bit of research on the internet and based my method off of this recipe from EatingWell.com.  The end result….had Brian going back for seconds!

Asian Tofu and Broccoli

Ingredients:

  • 1 16 oz can vegetable broth
  • 3 Tbsp soy sauce
  • 3 Tbsp corn starch, divided
  • 2 Tbsp of sugar
  • 1 tsp of crushed red pepper flakes
  • 1 14 oz package of firm or extra firm organic tofu, drained
  • 1/4 tsp salt
  • 1 tsp canola oil
  • 1 Tbsp chopped garlic
  • 1 tsp ground ginger
  • 3 cups broccoli florets
  • 2 cups broccoli slaw
  • 3 Tbsp water
Directions:
In a large bowl, combine broth, soy sauce, 1 Tbsp corn starch, sugar, and crushed red pepper.  Set to the side.
Chop the drained tofu into 1 inch cubes.  Sprinkle with the salt and place in a bowl.  Sprinkle the remaining 2 Tbsp of corn starch on the tofu and toss to coat.
Heat the oil in a large skillet over medium-high heat.  Place the tofu in the pan and cook for about 3 minutes until golden brown.
Add garlic, ginger, broccoli, broccoli slaw, and water to the tofu mixture.  Cook and stir for 3 more minutes.  Add the soy sauce mixture.  Allow to cook, stirring occasionally, until the sauce has thickened.
Makes 2 large servings (if you are super hungry) or 4 smaller servings.
Enjoy!
Nutrition for 4 servings:
Calories–216.5   Fat–4g    Carbs–34.3g    Protein–12.4g

Now, I am kicking back and enjoying the Bachelorette.  Happy Monday!

Question of the Night:

  • What did you have for dinner?  

 

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