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May 16, 2008

In an attempt to avoid the tofu doldrums, I mustered up enough bravado last night to try to create a new, lighter sauce to add to my favorite mix of protein and veggies: tofu and broccoli.

I started with some olive oil and garlic. Before the garlic browned, I threw in the cubes of tofu I’d prepared. I let this cook by itself for a while, flipping occasionally, to ensure a browned texture on the outside of the cubes, which I prefer. When the browning reached my standards, I splashed in 3 or so tablespoons of low-sodium soy sauce and water, dropped in a heaping tablespoon of peanut butter (okay, maybe two), a teaspoon of red curry paste for some spice, and a splash of apple cider vinegar. I stirred it well, added my chopped broccoli, stirred again, and then covered it to cook. I turned the heat off with the broccoli still a bit crunchy, and served it all over some rice.

With some soy sauce splashed over it, I have to say it was pretty light and yummy! Buying sauces is easy, but making them isn’t too difficult either.

—Gabrielle Harradine, Assistant Editor