30 While 30: Day 183 – Tofu won’t kill you (Vegetarian – Day 8)

I have to write quickly.  I may not have much time.

Tonight, I ate tofu.  Fried in oil, and contained in the following recepie:


Sweet & Sour Tofu

From EatingWell:  October/November 2005

Sweet & Sour Tofu Recipe

4 servings, 1 1/2 cups each

Total Time: 40 minutes


  • 1 20-ounce can pineapple chunks or tidbits, packed in juice
  • 3 tablespoons rice-wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil, divided
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 large red bell pepper, cut into 1/2-by-2-inch strips
  • 1 large green bell pepper, cut into 1/2-by-2-inch strips


  1. Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
  2. Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  4. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.

Tips & Notes

  • Make Ahead Tip: The tofu can be marinated (Step 1) up to 30 minutes in advance.


Per serving: 255 calories; 12 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 10 g protein; 4 g fiber; 368 mg sodium; 537 mg potassium.

Nutrition Bonus: Vitamin C (230% daily value), Vitamin A (35% dv), Calcium (25% dv).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carb, 1 medium-fat meat, 1 fat (mono)

–     –     –

And … it was good.  For those of you that know me in any context, you know I am a picky eater (more on that in a later post).  That being said, I trust my wife to not kill me with food – though at times it has been a close call – j/k babe ;).  She has been very accommodating in the last week, and even though this month might be very short, she has been a big help.

As far as other list updates go:

1. Saturday, I run in my first 5k of the season in Lebanon, TN, and am hoping to shave at least 10 minutes off my time last year.  An update on that once I get back on Monday.

2. I am already back in school.  Granted, it’s undergrad, but I have to take a few pre-reqs for even if I get in.  So, I am currently knee-deep in Anatomy and Physiology I, and am staring down A/P II and Microbiology in the Spring and Summer.  I should find out if I’m in the program by Spring 2012.  Let’s hope these classes aren’t just for my health.

Peace Out!



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