So either I am not eating food healthy enough to blog about or I just keep forgeting to take photos of my food….It’s proabbly the first one! Although last night I did make a healthy meal and forget to take a photo..So I took a photo of the leftovers that I brought to work for lunch and photographed that. teehee. I made Korean style tofu and on brown rice, the recipe is from The Low-Carb Gourmet by Karen Barnaby. cook book Its a very easy recipe, its not vegan becasue it has eggs but it is vegetarian.
Korean-Style Tofu (my adaptation)
- 1 blocks firm tofu, drained
- 1 Tbsp. vegetable oil
- 2 Tbsp. soy sauce
- 1 1/2 tsp. sesame oil
- 1 Tsp Red chilli Flakes
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. 2 green onions, thinly sliced
- 1 Egg
- Salt & Pepper to taste
In a bowl combine the soy sauce, sesame oil, sesame seeds, chilli flakes and green onion. Cut the tofu into 6 thick slices. Whisk together the egg, salt and pepper and dip the tofu slices in the egg mixture, coating them. Heat vegtable oil in a pan over medium heat, add tofu and brown on each side for about 2-5 min. Plate on a bed of brown rice top with sauce. Enjoy!