NEW YEAR, NEW YOU… START YOUR YEAR OFF RIGHT LIGHT!  I’m not talking about making major New Year’s Resolutions, just one small step to a healthier you (and planet Earth too).  How about joining the thousands of people in 36 countries around the world in the Global Meatless Monday Movement? It’s a very do-able goal (dare I say, trendy?) and you might actually like the results.  Here is a tasty recipe to get your new Meatless Monday tradition started in 2016; crispy and delicious Sesame Orange Tofu over a bowl of steaming brown Jasmine rice.  This sauce, which is savory but slightly sweet and slightly spicy, is so good, you will wonder why you ever thought you didn’t like tofu.  You won’t leave the table feeling deprived, for sure…

I realize that not everyone is ready to give up eating meat, but how about just eating less?  YOU really can make a difference, definitely to our farm animals, but also to the planet we all share!  In his book In Defense of Food, journalist Michael Pollan coined the phrase “Eat food. Not too much. Mostly plants.” He has since cited Meatless Monday as a way to reach this goal. So in April 2009 Pollan expressed the need for Americans to reduce meat consumption: “even one meatless day a week—a Meatless Monday, which is what we do in our household—if everybody in America did that, that would be the equivalent of taking 20 million mid-size sedans off the road.”  Then, for all those people who try to make informed choices, Al Gore lists Meatless Monday as one of the Top 12 Things You Can Do Now for a better world. (https://en.wikipedia.org/wiki/Meatless_Monday)  There are a lot of reasons to eat less meat; health, weight loss, saving the environment, compassion for other sentient beings…just pick one.  Regardless of your reason, take the pledge and give Meatless Monday a try this new year.

TIPS:  An easy way to mince garlic and onions is to use a small kitchen grinder like this one from Hamilton Beach that I got for Christmas.  It makes mincing a breeze and clean up is easy since the parts all come apart. This dish is slightly spicy but if you want to turn up the heat, add more red chili flakes and/or Sriracha.  I tend to stay away from breaded foods, but if you love an extra crispy coating like that, try dredging the tofu in flour, then egg whites, then panko before frying.  I’ll bet it will pick up the sauce nicely.  Let me know if you try…

Recipe adapted from Crazy Vegan Kitchen

SESAME ORANGE TOFU

• 1 14 oz block organic extra firm tofu
• 2 Tbsn olive, avocado or coconut oil (divided)
• 1/2 red onion or large shallot, minced
• 1 tsp garlic, minced
• ½ red chilli, minced (or 1/4 tsp red pepper flakes)
• 2 tsp corn starch

Sesame Orange Sauce:

• Zest and Juice of 1 large orange(1/3 – 1/2 cup)
• 1 Tbsn Sriracha
• 4 tsp sugar
• 1 tsp cornstarch
• 1½ tsp apple cider vinegar
• 1 Tbsn white wine
• ½ tsp white pepper
• 4 tsp Tamari (or soy sauce)
• 1 tsp sesame seeds
• 2 scallions, sliced (optional garnish)

• Drain tofu and cut into four slices.  Place in a single layer on a kitchen towel or double layer of paper towels.  Cover with another towel or paper towels and place something heavy on top to help drain excess moisture.

• While tofu is draining, combine all ingredients for orange sauce and whisk to combine. Set aside.

• Cut tofu into 1/2 inch cubes. Toss in cornstarch to thinly coat.

• Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. Don’t crowd.  Do in batches if necessary.

• Remove seared tofu from the pan and set aside.

• In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chillis for several minutes.  Pour in orange sauce and stir to combine.

• Once sauce thickens, add tofu and stir to coat pieces.

• Serve over brown jasmine rice and top with scallions.