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I’m getting married in about 6 weeks, and like almost all brides before me, I’m trying hard to look good for the wedding. I figure the fiancé and myself can indulge a little on the weekends, but during the week, we have to be more careful about what we consume.

While looking for healthy dinners on Foodandwine.com, I came across their 30 day healthy eating plan. The menus that they offer, which includes breakfast, lunch, and dinner, do not look like diet foods at all. The common theme is fish, chicken, and vegetables with healthy grains. If I did not work, I’d absolutely want to follow every single one of their meals because they all look sooooooo tasty! But with my more and more hectic schedule, the only meal I can really plan and have time to cook is dinner.

The recipe I picked to start my healthy weekday cooking plan is a Chinese style spicy green bean and tofu stir fry.
The recipe called for ground bison, but I couldn’t find any in the local HEB, therefore I used ground turkey. You can easily adapt this recipe by substituting ground chicken, ground pork ( if you are not on a diet), shrimp, or even skip the meat completely for a vegetarian/vegan meal.

I did adapt the recipe a little bit in that I pre fried all the tofu. The recipe called for soft tofu to be browned in the middle of stir frying. I didn’t trust the tofu to brown fast enough without being broken apart into mush. Also if you wait for the tofu to brown along with other ingredients , you’d have to cook everything longer and the green means might lose its brightness.

Browning the tofu will take about 20 minute at most. Good thing is you can brown the tofu in advance and they will be good for at least a week or so in the fridge.

The tofu is cut into 1 inch cubes and fried in a non stick pan with a few tablespoon of vegetable oil over medium heat.

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Turn the tofu cubes every few minutes to make sure it browns evenly on all sides. I did this in two batches for a block of 14oz tofu. Drain the tofu on a sheet of paper towel and set aside.

Mix the ground turkey with minced ginger, minced garlic, soy sauce, corn starch and sugar, set aside to marinade for about 20 minutes ( you can fry the tofu here to work efficiently).

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Heat up some oil in a wok or large pan until the oil is smoking, toss in the turkey and stir fry until cooked, breaking up the pieces in the process.

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Remove the meat and set aside. Add a little bit more of oil in the wok, and add the green beans on high heat.

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Stir fry until the green beans begin to blister, about 4-5 minutes, return the turkey and the tofu to the wok.

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Meanwhile in a bowl, whisk together chicken broth ( use water or vegetable broth if vegetarian), along with soy sauce, sriracha, and corn starch. Add to the wok and cook until the sauce is thickened, about another 5 minutes.

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Sprinkle with chopped scallions and serve over rice with extra sriracha on the side.

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