During my college years, tofu was my "other white meat" - back then (and now) it was a lot more economically priced than the original white meat 🙂
Tofu is quite high in protein, low in fat, specifically saturated fat. According to some studies, it can lower cholesterol and even help prevent certain types of cancer. However, tofu and other soy products are best eaten in moderation as they can contain higher levels of phytoestrogens.
After years of experimenting with tofu - I am pleased that this recipe does not smell like cheese puffs or stinky feet! This recipe is specially for my friend Lyguyia, who put up with the smells of my tofu experimentation during our college years; who calls and will not hang up till I tell her how I am really doing; and who manages to see the possibilities when I fail to see the existence of opportunities...and for that, thank You my dear friend!
Ingredients for this were:
couple of splashes of olive oil
4 cloves garlic
chunk of fresh ginger
1 each green, yellow and red pepper
1 block extra firm tofu (dried and cubed-I usually just wrap the tofu in paper towels, a couple of times before cubing it)
3 tblspns of honey
1 tblspns pepper jam or pepper jelly (Trader Joe's pepper jelly is soo good in this - but alas, I was out )
salt, pepper, paprika, oregano, parsley to taste
chili flakes (if you want that extra zing!)
Started off by sautéing the onions, garlic and ginger in the olive oil, till the onions caramelized, then added the peppers and cooked for about 5 more minutes. Gently stir in the cubed tofu. Then drizzled the honey and pepper jelly on top and after about 2 more minutes, added the salt, pepper, paprika, oregano, parsley to taste.