As I made my approximately 8,000th grocery list, I realized that I was adding chile peppers and limes for approximately the 7,999th time. After salt and pepper, chiles, or their prepared cousin, Sriracha sauce, plus freshly squeezed lime juice are my go-to seasonings. Got chicken? Fish? Beef? Pork? A dash of spicy, lime-y goodness adds heat, depth and freshness. This dynamic duo flavor profile can be found in a variety of culinary traditions. So, I wondered, can I season and prepare one protein in advance, then use it for two easy — and different! — meals when time is of the essence? Of course, I can!
Tofu is an inexpensive plant-based protein whose neutral canvas makes it the perfect base for our experiment. To press your tofu, simply wrap it in paper towels and place the tofu between a plate and something heavy, like a cast-iron skillet. Let it rest for 30 minutes, replacing the wet paper towels with dry halfway through. Crumble the tofu with your hands, then saute it like ground beef and season it with our favorite flavors. This tofu and rice mixture freezes beautifully, which makes it the ideal make-ahead option when you can’t get to the market for the 8,001st time.
Eastern bowls: In a small mixing bowl, whisk together 6 tablespoons water, 1/2 cup hoisin sauce, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 1/2 teaspoon brown sugar. Pour the sauce over the 4 chile lime tofu rice bowls and top each bowl with sauteed bok choy and broccoli. Garnish with fresh chives. Serves 4. Per serving: 415 calories (percent of calories from fat, 25), 17 grams protein, 63 grams carbohydrates, 3 grams fiber, 12 grams total fat (2 grams saturated), 1 milligram cholesterol, 778 milligrams sodium.
Southwest bowls: In a medium mixing bowl, combine 1 can of drained black beans with 1/4 cup diced red onion, 1/2 of a ripe avocado (diced), 1 tablespoon red wine vinegar, 1 tablespoon fresh lime juice, and 2 teaspoons canola oil. Divide black bean mixture between the 4 chile lime tofu rice bowls and garnish with fresh pico de gallo or mild salsa and fresh cilantro leaves. Serves 4. Per serving: 488 calories (percent of calories from fat, 28), 23 grams protein, 68 grams carbohydrates, 11 grams fiber, 16 grams total fat (2 grams saturated), no cholesterol, 401 milligrams sodium.
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