Stephanie Brookshier, RD

Health is having the energy to exercise and play with your kids, the mental clarity to excel at your job, and the focus to get what you want out of life. Most people don't know what it's like to truly feel well.  It's more than just the absence of disease.  Good nutrition and physical activity are the core to truly feeling well. Whether you're helping employees reach their goals or setting your own, Stephanie can help you find better nutrition as the first step towards a better life.

Thai Peanut Tofu

That wobbly, beige, block of coagulated soy known as tofu may not seem too appealing if you didn't grow up eating it. If you don't make it right it just tastes bland and mushy. But if you know how to use it, this versatile and inexpensive source of protein and calcium can be used for everything- smoothies, sauces, creamy dressings, and in place of meat when you're feeling like something lighter. 

This is the bf's bowl, and he loves peanuts so he gets more than the recipe calls for. :)

This is the bf's bowl, and he loves peanuts so he gets more than the recipe calls for. :)

But my favorite tofu recipe is probably the siracha honey baked tofu and mushrooms used in the Miso Soup recipe posted last month. It's so tasty and easy. Make a big batch and make Thai Peanut Tofu one night, and the Miso Soup recipe the next. You can't beat those two for one meals!

The bf loves Thai peanut sauce, but it's a pain in the butt to make so in the past I've used the bottled version... until I found this 6 ingredient simple recipe on RasaMalaysia's recipe blog. Last time we made this I switched it out for the bottled stuff and he didn't know the difference.  Success!


Ingredients (makes 4 large bowls):

1 package rice noodles, cooked according to package directions*

1 package extra firm tofu, pressed and cubed

1 8-oz package mushrooms, sliced

1 Tablespoon sesame oil

1 Tablespoon soy sauce

1 Tablespoon honey

1 Tablespoon white wine vinegar

Siracha to taste

Sauce ingredients:

1/2 cup creamy peanut butter

3/4 cup coconut milk

2 Tablespoons Thai red curry paste

2 Tablespoons apple cider vinegar

2 teaspoons sugar

salt to taste

Garnish:

4 Tablespoons peanuts

4 lime wedges

Directions:

Coat tofu and mushrooms with oil, soy sauce, honey vinegar, and siracha. Place on a baking sheet and cook in a preheated oven at 400 degrees for about 10 minutes.  Flip tofu and mushrooms and bake another 10 minutes or until browned.

Add the peanut butter, coconut milk, Thai red curry paste, apple cider vinegar, sugar and salt in a saucepan. Whisk all the ingredients together before transferring to a stove top on low heat. Continue to whisk the peanut sauce until all ingredients are well-combined and the mixture starts to simmer.  Remove from heat.**

Add noodles, tofu and mushrooms to the bowl. Top with sauce, lime wedge and peanuts.

*You really should follow those crazy directions on the rice noodles.  For the longest time I couldn't figure out why my rice noodles were so sticky.  I read the directions and realized I should be soaking the noodles before cooking. Duh!  It's worth the extra few minutes of soaking. :)

**This makes a thicker sauce than shown in the picture, I thinned mine out a bit

Ways to simplify this recipe:

Make a big batch of tofu and mushrooms ahead of time and use leftovers

There's always the bottled sauce (but this one is really quick and easy!)