Giveaway + Kung Pao Tofu Recipe

By April 13, 2015 dinner, food, giveaway, lunch, recipes

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I love cookbooks. I have an ever growing collection that I lend out, photo copy and generally love to share with my friends and family who are interested in moving toward a plant-based lifestyle. So when I find a book that my omnivorous cohorts will appreciate as much as my plant loving brethren I get really, really excited. Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories is exactly that. Hearty, comforting and easy to make recipes that are satisfying and toothsome enough to keep all palettes happy.

Not to mention it was written by the awesome Alicia C. Simpson, who is a Registered Dietician and encourages a health forward approach to veganism. In addition to its usability the photos included are a great representation of just how delicious each recipe really is. Photographed by the incredibly talented Sara Lynn Paige you will want to make each and every one of these recipes immediately.

Enjoy this “Kung Pao Tofu”* recipe from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories (which is a huge hit in our house) and make sure to check out the end of this post for one of the best recipes from the book!

| Giveaway (US Residents Only) |

Now then, one lucky Willow & Thyme reader will win their very own copy of Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories. Enter for your chance to win one of our favorite cookbooks to ring in the summer season!

Use the widget below to enter for a chance to win.

You can also come back everyday for a bonus entry or re-share a tweet.
The end date is 11:59 PM 23 April 2015 Eastern Standard Time (EST).

a Rafflecopter giveaway

Giveaway Details

1. This is a personal Giveaway paid for by Willow & Thyme.
2. The Giveaway entry period begins 12:00 AM 14 April and ends 11:59 PM 21 April 2015.
3. One winner will be drawn randomly and will be notified via official email and announced via various social medium outlets. Winner must respond within thirty-six (36) hours or another winner will be drawn.
4. Prize will be shipped directly to the winner by Willow & Thyme; Willow & Thyme will not be held responsible for any incorrect addresses deliveries, lost or stolen prize.

*Note: I added red bell peppers to this recipe (at the stage you cook the onions) for some extra color, nutrition and to get it out of my fridge before it went off. For the listed nutrition information make it exactly as the recipe is described.

Kung Pao Tofu
Serves 5
From the awesome "Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories" cookbook this recipe is simple, cheap and suuuuuper tasty!
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Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 14oz package extra-firm tofu, drained, pressed, and cut into 1/2" cubes
  2. 1 tbsp canola oil
  3. 1/3 cup diced sweet onion
  4. 2 tbsp minced fresh ginger
  5. 3 garlic cloves, minced
  6. 2 tbsp mirin
  7. 2 tbsp rice vinegar
  8. 2 tbsp Bragg's Liquid Aminos
  9. 2 tbsp hoisin sauce
  10. 1/4 cup agave nectar
  11. 1/4 to 3/4 tsp red pepper flakes
  12. 2 1/2 cups cooked brown rice
  13. 1 pound broccoli, steamed
  14. 1/4 cup chopped peanuts
Instructions
  1. Preheat the oven to 425ºF and line a baking sheet with parchment paper. Spread the tofu cubes in a single layer on prepared baking sheet and bake until firm, about 15-20 minutes. While tofu is roasting, prepare the sauce.
  2. Warm the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 2 minutes, turning down the heat if necessary to avoid burning the garlic. Stir in the mirin and rice vinegar and simmer until they begin to reduce. Add the liquid aminos, hoisin sauce, agave nectar, and red pepper flakes and cook until the mixture begins to thicken slightly, about 2 minutes. Add the roasted tofu to the sauce and toss to coat.
  3. Divide the rice among 5 servings plates and then divide the tofu, broccoli, and sauce evenly among the plates. Top with chopped peanuts.
Notes
  1. Notes from "Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories": I prefer roasted tofu's firmer texture in Asian foods, but roasting the tofu isn't essential. If you like the taste and texture of lightly pressed tofu, feel free to skip this step and just toss the pressed and cubed tofu into the sauce.
  2. Mirin is a sweet Japanese rice wine often used in cooking. You an find mirin down the ethnic or Asian aisle of your forcery store, where this is often stocked, sometimes under the name "rice wine'.
  3. Per serving: 327 calories | 14g protein | 9g total fat | 1g saturated fat | 0g monosaturated fat | 48g carbohydrates | 6g fiber | 131mg calcium | 2mg iron | 539 mg sodium
Willow & Thyme http://www.willowandthyme.com/
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Satiated Saturday – Curry & Scrambles & Road Trips – Oh my!

By April 11, 2015 food, satiated saturday

A collection of the week’s best eats at Willow & Thyme via Instagram.

Top
1. Healthy, simple, (super spicy) Green Curry with Tri-Colored Quinoa
2. All the fixin’s for an Easter brunch Colorful Tofu Scramble

Bottom
1. Pan-seared Brussels Sprouts with Shiitake and Cremini Mushrooms over Tri-Colored Quinoa and Earth Balance Lemon Butter
2. Cooler snacks for a roadtrip to Orlando (to serve 4)
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Recipe: Zucchini Lasagna Rollups

By April 9, 2015 dinner, food, lunch, recipes

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A long, long time ago (well, about a year and a half) I posted a recipe for Spinach Lasagna Roll Ups which was a huge hit, but recently I had a friend who wanted a (really tasty) low-carb version of it. What does that mean? NO PASTA.

How do you un-pasta an inherently noodley dish? Let me tell you! Zucchini. BAM. Zucchini and yellow squash are really popular right now as pasta replacements from these spaghetti like “zoodles” to lasagna noodles as I’m going to show you here. They are inexpensive, nutrient dense and fun for all ages. I had a lot of fun showing Mister how to put these together and we had fun rolling, rolling, rolling.

The “down side” is that because there is no pasta you have to eat more to get full. Wait, did I say that was a down side? UP SIDE! The UP SIDE is you get to eat tons more! (When is that a bad thing?) My advice to is to set aside one large zucchini per person. It will give you 4-6 roll ups each and will make for a great big plate of food to enjoy with your whole family!

What’s your favorite zoodle recipe?

Zucchini Lasagna Rollups
Serves 2
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Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 long zucchini
  2. 1 cup vegan ricotta (homemade, or store bought)
  3. 1 cup, packed, baby spinach, shredded
  4. 1 tbsp dried parsley
  5. 1 tbsp dried basil
  6. 1 tbsp dried oregano or marjoram
  7. 1/2 tsp salt, or to taste
  8. 1/4 tsp red pepper flakes
  9. 1 cup, divided, marinara (homemade or storebought)
  10. optional, 1/2 cup vegan mozzarella shreds
Instructions
  1. Preheat oven to 375º.
  2. Meanwhile, with a regular vegetable peeler, peel the zucchini into strips. Stop before reaching the seedy center. Set aside.
  3. In a bowl mix ricotta, spinach, herbs, salt and pepper until well incorporated. Set aside.
  4. In a 8"x8" glass baking dish spoon 1/3 cup marinara into the bottom. Set next to your prep station.
  5. On a clean surface line zucchini strips until they mimic the length and width of a lasagna noodle. Spoon about 2 tbsp of filling onto strips. Roll the lasagna noodles up and place in the baking dish. Repeat until you have 8 roll ups. With the remaining 2/3 cup marinara, spread across the tops of the roll ups and bake for about 30-35 minutes. Let stand for 5 minutes before serving.
  6. Optionally, bake for 30 minutes, top with vegan mozzarella shreds and broil for 2-3 minutes, watching careful to make sure you don't burn the cheese. Remove from oven, let stand for 5 minutes before serving.
Willow & Thyme http://www.willowandthyme.com/
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