We hadn't had it in a while, and I figured it fit in-line with our attempts to eat healthier. I like tofu and soy every now and then. I know from my own personal experience that it's something we need to eat in moderation though. I'm still not fully on the soy bandwagon. I don't think it's as healthy as some people think it is IF you overdo it. Everything in moderation, as they say.
The first time my cholesterol score ever came back high, I got on a soy kick. I bought a soymilk maker, which I still have. I began making my own homemade tofu. I always used organic non-GMO soybeans. After about three months of making my own soymilk and tofu and buying some soy products from grocery stores, I started to do a little research to make sure that I really wanted to be using so much soy. Something at the time just caused me to want to research.
It was purely intuition. Anytime something suddenly pops into my head, I know that my mind, body and soul are trying to tell me something. If it keeps coming up in my thoughts, then I definitely do my research. It popped into my head one day that maybe I shouldn't be eating so much soy and maybe I should dig a little deeper before I go overboard with it.
Around the same time I noticed that my hair was falling out. I just seemed to be losing more in the shower each time. When I was doing my research, I was finding a lot of articles that said that soy can affect your thyroid. One symptom of thyroid issues is hair falling out. I quit my soy kick right then and there. BUT, I still think that soy is okay in moderation, so I still buy tofu every now and then. We also all love edamame, so we eat that every now and then.
I used firm tofu for this recipe. I also used hemp hearts to crust the tofu to add a little extra nutrition boost. The hemp hearts also add a nice nutty crunch to this recipe. The closest thing possible to explain what hemp hearts taste like is sunflower seeds. They have that same kind of nutty flavor.
I only used 6 tablespoons of hemp hearts to coat all of my tofu. If I would have used 9 tablespoons I would have had a little more coverage. Since this is 4 servings of tofu, you probably wouldn't be getting that much of the hemp hearts. BUT, if you did get one complete serving of hemp hearts (3 Tablespoons) , here are some of the nutritional benefits that you would be getting:
2 % DV Calcium, 35% DV Thiamin, 8% Daily Value Vitamin B6, 45% DV Phosphorus, 20% Daily Value Iron, 8% Daily Value of Folate, 45% DV of Magnesium, among other things!
Hemp Hearts are little powerhouses that also contains 3 grams of fiber and 10 grams of protein.
|I saved my tofu container to use as my "dipping" container to coat the tofu with Hemp Hearts.|
14 oz. firm tofu, cut into cubes
2 oz. vegetable oil
2 Tbsp. soy sauce
4 cloves garlic, minced or pressed
1/2 teaspoon honey
1 oz. water
Ingredients to crust and brown:
6 Tablespoons hemp hearts
1 Tablespoon vegetable oil
Stir together all ingredients except tofu. Place cubed tofu in a container with a lid and pour marinade over tofu. Marinate for 2 - 5 hours.
Heat oil over medium heat in a non-stick sautee or frying pan until hot.
Toss tofu cubes gently in hemp hearts, trying to coat every side.
Place hemp heart coated tofu cubes in hot oil and cook for about 2 minutes without turning. Gently turn tofu cubes to cook other sides. Try not to stir too much, you don't want the tofu to break up or crumble. Cook for 2 minutes on one side, then flip and cook on the other side without stirring. You can flip again to get the other sides of the cubes if you wish.
Serve warm. We ate ours with stir-fried cabbage, onions and sweet peppers that we made with the marinade left over from marinating the tofu.
Do you use tofu? What's your favorite recipe to use it in?
If you have any tofu recipes that you've posted that you'd like to share, I'd love to share it with the readers! Just leave me a message.
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