Chef Scott: Tofu and Veggies

“You ask for it, you got it.”

Chef Brad Scott, the head of Scott Community College’s Culinary Arts and Hospitality Management Center, says this recipe mixes two important things: healthy eating and easy clean up after.

“A lot of people have asked me about doing some more vegetarian dishes and I’ve got a dish that’s just out of this world,” says Chef Scott.

1. Cut tofu into small squares (1/4 cup per person)
2. Heat wok or frying dish to a hot temperature
3. Add 2 tbsp of chef’s butter (a 40/50 mix of butter and margarine)
4. Add 1 tbsp olive oil
5. Once it’s hot, add tofu to the pan, searing it for 2 to 3 minutes
6. Add dollop of curry paste
7. Add 1 tsp salt
8. Add 1 tsp chopped ginger
9. Stir in chopped mushrooms
10. Add braised sprouts (cut in half)
11. Add asparagus and onions
12. Add broccoli
13. Add butter for taste
14. Add 1 tsp Sriracha sauce
15. Add mint (optional)
16. Add 1/4 cup peanuts
17. Finish with 2 tbsp honey to eliminate bitterness
18. Stir for 2 additional minutes

“This is very low-cal and, again, one pan cooking,” says Chef Scott.

“Add a little orange zest just to give it a little citrus flavor.”

“Enjoy.”

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