My gym is full of pudgy people and that’s the way I like it.
Fitness.com 2007/2008 Recipe Contest!
The Rules: Submit a recipe that is healthy (either low fat, low calories, high protein, etc., or a combination of any).
The Prize: iPod Shuffle; 1yr Subscription - to either Men's Health or Fit Magazine, The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking, Fitness.com Apparel
The Entry: Ginger-Lime Tofu
One 14-ounce package of extra-firm tofu, drained
1/4 cup fresh lime juice
1 teaspoon grated ginger
2 tablespoons soy sauce
1 teaspoon Indian curry powder
½ teaspoon salt
1/4 teaspoon dried crushed red pepper
2 tablespoon corn oil
8-ounces fresh shitake or button mushrooms, stems removed
2 cups cooked white rice
1 bunch green onions, chopped
In a large re-sealable container, mix together the lime juice, the grated ginger, soy sauce, curry powder, salt, and red pepper flakes. Slice the tofu crosswise and then in half to create four rectangular pieces, place in lime marinade. Seal lid and marinate for 1 hour or overnight, turning tofu half way through the marinating process.
Heat the corn oil in a skillet. When oil is hot, lift tofu from marinade with a slotted spatula and pan sear for 5 to 6 minutes, turning over carefully with a spatula so that tofu turns golden and edges crisp slightly. Remove tofu to a plate and keep warm. Meanwhile, cut mushrooms into thick slices. Toss in remaining lime marinade and pour into pan. Cook for 2 to 3 minutes or until mushrooms begin to release their juices.
Serve tofu and mushrooms over rice if desired, and top with green onion. Serves 2
Fitness.com 2007/2008 Recipe Contest!
The Rules: Submit a recipe that is healthy (either low fat, low calories, high protein, etc., or a combination of any).
The Prize: iPod Shuffle; 1yr Subscription - to either Men's Health or Fit Magazine, The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking, Fitness.com Apparel
The Entry: Ginger-Lime Tofu
One 14-ounce package of extra-firm tofu, drained
1/4 cup fresh lime juice
1 teaspoon grated ginger
2 tablespoons soy sauce
1 teaspoon Indian curry powder
½ teaspoon salt
1/4 teaspoon dried crushed red pepper
2 tablespoon corn oil
8-ounces fresh shitake or button mushrooms, stems removed
2 cups cooked white rice
1 bunch green onions, chopped
In a large re-sealable container, mix together the lime juice, the grated ginger, soy sauce, curry powder, salt, and red pepper flakes. Slice the tofu crosswise and then in half to create four rectangular pieces, place in lime marinade. Seal lid and marinate for 1 hour or overnight, turning tofu half way through the marinating process.
Heat the corn oil in a skillet. When oil is hot, lift tofu from marinade with a slotted spatula and pan sear for 5 to 6 minutes, turning over carefully with a spatula so that tofu turns golden and edges crisp slightly. Remove tofu to a plate and keep warm. Meanwhile, cut mushrooms into thick slices. Toss in remaining lime marinade and pour into pan. Cook for 2 to 3 minutes or until mushrooms begin to release their juices.
Serve tofu and mushrooms over rice if desired, and top with green onion. Serves 2
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