It’s that time again for another Recipe Redux challenge. Here’s a look at what we have going on this month:

April 2015 – Theme

Spring cleaning

Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

I’ve had a jar of tahini in my fridge that’s been in need of some loving for some time now. When I read this months  challenge I knew it was the perfect time to put it to good use. Tahini is a smooth thick paste made from ground sesame seeds most commonly used in sauces, spreads and dips. Tahini is a healthy source of fatty acids and has high levels of calcium and protein.

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Stir-fries are the perfect weeknight dinner because they are quick, easy and versatile. Sauteed vegetables and golden brown tofu are covered in a Tahini-Maple sauce and served over rice noodles. It’s healthy and filling offering a well rounded meal with a good amount of fats, proteins and carbohydrates. For this recipe you can use any vegetables you already have on hand and if tofu isn’t your thing replace it with chicken or even pork. Also feel free to substitute rice for the rice noodles. The one thing I wouldn’t change is the tahini-maple sauce as it’s full of flavor and what makes this dish truly amazing.

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Tahini-Maple Tofu Stir-Fry
 
Prep time
Cook time
Total time
 
serving size is for the stir-fry only.
Author:
Serves: 2-3 servings
Ingredients
  • 1 14oz. block extra firm water packed packed tofu, rinsed, patted dry and cut into 1" cubes
  • 4 Tablespoons Tahini
  • 2 Tablespoon maple syrup
  • 2 Teaspoon sesame oil
  • 2 Tablespoons water
  • 1 clove garlic
  • 3 cups sugar snap peas
  • 1 red pepper
Directions
  1. Preheat oven to 400 degrees and begin drying the tofu by removing from package, place between two towels and folded, allowing the liquid to drain. Drain for 15 minutes or so, changing towels if needed. Once dry chop into 1"cubes.
  2. Arrange tofu on a lightly greased baking sheet and bake for 25 minutes, flipping halfway through. Remove from heat and set aside.
  3. Begin cooking rice noodles or rice if you haven't already
  4. Meanwhile heat the tahini, maple syrup, sesame oil and garlic in a small saucepan over low heat, stirring constantly.Add water starting with 1 tablespoon until a smooth creamy sauce forms.
  5. Heat a large skillet over medium heat. Using a little oil in the pan add the red pepper and peas. Cook 5 minutes or till vegetables begin to soften.
  6. Lower heat and add the tofu and tahini-maple sauce mixing until everything is coated. Add in the rice noodles and continue to cook 10-15 more minutes.
  7. Remove from heat and serve the stir-fry over rice or noodles.