Monday, October 10, 2011
a meatless monday
I'm sure most of you are familiar with this movement, but just in case...Meatless Monday is a global initiative to get people to exclude meat from their diets one day a week. The movement hopes to promote health benefits like limiting cancer risk, reducing heart disease, fighting diabetes, and curbing obesity. Meatless Monday also strives to benefit the environment through reducing your carbon footprint, minimizing water usage, and helping reduce fossil fuel dependence. (You can read more here.)
While Josh and I don't follow Meatless Monday as much as we probably should, we've made a concerned effort to cut out meat for dinner at least 1-2 times per week. I made a noodle dish incorporating rice noodles, cabbage, zucchini, and tofu. It was filling, tasty, and super inexpensive - about $1 a serving. And it takes less than 20 minutes to make (including boiling water), so it's a great weeknight option.
zucchini ribbon, cabbage, and tofu noodles
8 oz of brown rice noodles
1 package of firm tofu
3 large zucchini
1 small cabbage
Salt and pepper
For tofu marinade:
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili oil
For noodles sauce:
2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon soy sauce
Bring a pot of water up to boil. Cut tofu into small squares about 1/2 inch by 1/2 inch. Place tofu on plate lined with paper towel. Place another paper towel on top and press to remove some of the water in the tofu. I repeated this with new paper towels 3 times.
Add rice noodles to boiling water and following cooking time on the package.
Mix together tofu marinade ingredients and toss tofu in marinade. Spray pan with cooking oil and place tofu on medium high heat. Turn tofu when sides begin to brown. About 3 minutes. Turn off heat when tofu is browned on both sides.
Using a vegetable peeler, shred zucchini in long ribbons. Spray pan with cooking oil and place zucchini on medium heat, stirring every minute or so for about 3 minutes.
Remove outer leaves of cabbage. Cut cabbage into quarters. Cut each quarter into thin pieces. Add cabbage to zucchini and cover with lid. Turn off heat and remove lid when vegetables have started to steam but still retain strong green color and a bit of crunch. About 2-3 minutes.
Drain noodles and mix with vegetables, tofu, and sauce ingredients.