Amy's Happy Tummy

 Pan -fried tofu in a yummy Korean sauce! This dish is bursting with flavor and simple to make! Ingredients: TOFU extra virgin olive oil 1 16oz package of firm or extra firm tofu, drained and cut into 1/2 inch thick slices salt, to taste SAUCE: 4 Tbsp maple syrup 4 Tbsp Braggs Liquid Aminos 2 Tbsp ketchup 4 cloves, minced garlic (or 1 tsp powder) 1 tsp fresh ginger, minced (or 1/2 tsp powder) GARNISH: (optional) green onions or chives sesame seeds Instructions: Put a small amount of oil in the fry pan and place the sliced tofu onto the hot pan. Sprinkle lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the tofu and fry until golden, about 5 minutes on each side. Transfer to 8x8 baking dish. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg's, ketchup, garlic, and ginger in a bowl.  When the tofu is ready, pour the sauce over it, and bake in the oven for about 30 minutes or until bubbly and almost caramelized in pan. Garnish wi...

Rice. Veggies. Peanut Sauce. It really is amazing when you put it all together.  And it can fit anyone's taste because everyone gets to top it as they like.   Ingredients: Steam or cook the following separately -- Rice (cook according to package directions) Potatoes, sliced or diced Tofu, lightly fried with a touch of chicken style seasoning Green beans Carrots, sliced Cabbage Tomato, optional Cucumber, optional Peanuts, roasted and/or salted Peanut Sauce 1/4 C creamy natural peanut butter 2 T lime juice 3 T neutral flavored oil 1 T low-sodium soy sauce 2 T honey 2 1/2 T cane sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 tsp salt 2 T fresh cilantro leaves 1/4 tsp crushed red pepper flakes, optional Instructions : For the dressing, combine all of the ingredients except for the cilantro in a food processor and process until completely smooth.  Add the cilantro and process for a few seconds until the cilantro is fi...

Here's your chance for a little kitchen creativity. Cook according to your taste buds! This is the basic recipe.  You can add and subtract what you want, and you might need a little more seasoning.   Ingredients: 1 ½ C long-grain brown/white rice or jasmine rice, rinsed 1 ½ T olive oil 1 med onion, quartered and sliced 2 C small broccoli florets 2 medium carrots, sliced 1 medium red pepper, diced 1 can chunk pineapple, drained 1 C coconut milk 2 T soy sauce 1 tsp curry powder 2 tsp minced ginger Chopped cashews, optional (I added a small amount of cubed fried tofu)   Instructions: Combine the rice with 3 C water in a saucepan.  Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30-35 minutes. Shortly before the rice is done, heat the oil in a stir-fry pan.  Add the onion and sauté over medium heat until golden.  Add the broccoli, carrots, and bell pepper.  Turn the heat to ...

Pad Thai from  the revive cafe cookbook 2 They say:  "We sell this recipe as a salad (cold) at Revive.  However, it is traditionally a hot main course noodle dish so you can also prepare as such or serve warm. We enjoyed this pad thai lots!  We doubled it for our family. Ingredients: 9oz (5mm) rice noodles 3 spring onions, finely sliced 1/2 T salt 1/2 red capsicum (bell pepper), finely diced 3 T honey or date puree 3 T sweet chili sauce 2 T soy sauce 1 T sesame oil 1/2 C roasted and salted peanuts finely chopped or blended 2 T (about 1 stick) lemongrass (fresh or frozen) finely sliced (I didn't have whole lemongrass so I substituted powder since I had that) optional:  4 kaffir lime leaves finely sliced garnish:  1 C mung bean sprouts garnish:  1 C fresh coriander (cilantro) roughly chopped Instructions: 1.  Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, ...

A very simple dish taken from Naturally Gourmet, by Karen Houghton. You can definitely substitute the veggies if needed. Ingredients: 4 mushrooms, sliced 1 red bell pepper 1 stalk of celery (or leave it out...) 1 green pepper, sliced 1/2 onion, sliced  (we used yellow for more color,  but for Christmas green would have looked nice!) 1 carrot, sliced 2 cloves garlic, minced 5 T olive oil 1 tsp cornstarch 1 lb firm, water-packed tofu, cubed 6 T soy sauce 4 oz water Instructions: Drain and cut tofu.  Heat frying pan on high and fry tofu with 3 T of the olive oil, 3 T of the soy sauce, and garlic to season.  Then stir fry vegetables in frying pan in 2 T of olive oil.  Add garlic, onions, carrots, bell pepper, celery, and mushrooms.  Cook to desired tenderness.  Season with 3 T of soy sauce, or to taste. Mix 1 tsp cornstarch with 4oz water.  Add vegetables to tofu and cornstarch mixture.  Cook to th...

Taken from New Life Challenge Cookbook by Patricia Gilbert Ingredients: 4-5 C cooked brown rice (or jasmine/brown rice mix is good) 1 pkg (16oz) water-packed tofu extra-firm, drained, wrapped in a towel, and set in a bowl with something heavy on it to get the liquid out  Then cut into small cubes.  Set aside. 1 C carrots, sliced 1/2 C sweet potatoes, cubed 1/2 C spring onions, chopped (save 2 T for garnish) 4 cloves garlic, minced 1/2 C onion, chopped 1/2 C red or green bell pepper 1 C water, combined with 1 tsp Bill's Best Chik'nish seasoning 1 (13/14oz) can light coconut milk (I used full fat) 1 1/2 tsp Thai Red Curry Paste 1/4 C chunky peanut butter 1/4 C fresh cilantro 1 tsp turmeric 1/2 tsp cumin 1 1/4 tsp salt 1/4 tsp lime juice 1 T Ketchup 2 T Florida cane juice crystals 2 T Bragg's Liquid Aminos Chopped peanuts for garnish Instructions: Put carrots and sweet potatoes in enough water to cover and cook unt...