If there’s one thing that’s quintessentially New York, it’s take out.
Turn on any rom-com or TV show set in NYC, and inevitably, the main character will be sitting in her apartment, eating Chinese take out with chopsticks from those white paper box containers.
And for good reason. Take out is a way of life in the city.
People — aside from me — don’t keep food in their refrigerators. They literally just order Seamless every night for dinner.
Well, that’s not something this gal does. Ever. Number One: that is just way too expensive of a habit to fall into. And Secondly, my therapeutic diet does not really bode well with a take out menu.
But have no fear. Because I have taken it upon myself to create a delicious take-out inspired dish that not only is incredibly decadent and tasty, but also insanely healthy and something you can feel good about eating! (No through-the-roof sodium or MSG for this girl, no ma’am!)
So introducing my Teriyaki Stir Fry Pasta! A FLAVOR EXPLOSION in your mouth!
Orange Glazed Tofu with tender crisp Asparagus, over slurpy brown rice noodles!
It’s Gluten Free and Vegan — but sadly does not follow the Specific Carb Diet.
Here’s What You Need: (Serves 3)
1 bunch of asparagus – ends trimmed, and cut into 1 inch pieces
1 leek – cleaned and diced
3 garlic cloves – minced
1 Tbsp Organic sugar
1 block of extra firm tofu – drained, pressed and cut into triangles
–OR– protein of choice (chicken, steak, etc.)
green onion – sliced for garnish
Healthy splash of white wine
1 Tsp cornstarch mixed with 2 Tbsp water
1 box of brown rice pasta or pad thai noodles, cooked per package directions
Juice of 2 oranges – preferably fresh pressed
zest of 1/2 orange
5 Tbsp low sodium Tamari or Coconut Aminos (GF soy sauce)
1 garlic clove – minced or grated
3 green onions – sliced
2 Tbsp Apple Cider Vinegar
3 Tbsp Water
Clean Kitchen Towel
Heavy pan or cast iron pan (to press the tofu)
Large Non-Stick Skillet
Good Chef’s Knife – this is the one I use and love
Small mixing bowl
Large stock pot
Begin by pressing your tofu. This is a super important step because it gets all the liquid out. — And if you think you don’t like tofu, it’s probably because it wasn’t prepared properly.
Cut the tofu into 6 slices, and then place them on a clean kitchen towel-lined plate, and press with a heavy pan. I used a big cast iron skillet. While they’re pressing, make the sauce. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.
Meanwhile, get your brown rice pasta noodles cooking in a large stock pot.
Next, take a big, non-stick pan and drizzle with EVOO. Place your tofu triangles in a single layer in the pan over medium-high heat. Let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Then, flip them, and let the other side sear for another 2-3 minutes.
Then add 1 Tbsp EVOO, the asparagus and leeks. Season with salt and pepper. Stir those aroudn and let them cook for about 3-4 minutes. Then, add the garlic – give it a stir, and then deglaze with white wine. Let it evaporate for a minute, and then add your sauce. Coat all the tofu, and then stir in the cornstarch slurry. Let it thicken for about 2 minutes. Toss with the cooked pasta, and garnish with green onion.
This meal was SO YUMMY! The flavor was unlike anything I’ve made before. It was sweet, it was salty. It had a little tang, and a savory garlic undertone! Simply fantastic! The flavor of the sweet orange was just outstanding with the lemony, earthy asparagus. The sauce luxuriously coated the noodles, making them slurpy and delicious!
And the tofu was just fantastic! It caramelized gorgeously, and had a crunchy-chewy crust with a pillowy center. I love this preparation of tofu!
Overall, this meal really stood out as a decadent, exotically flavored noodle extravaganza! It was super healthy, with high-flavor ingredients! You got a big dose of vitamin C from the fresh orange juice, and anti-oxidants, folate, B vitamins, and fiber from the asparagus! So fresh and so scrumptious!
What’s your favorite take out order?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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