For those of you who follow my site regularly, you might have noticed a slight decrease in recipe posts over the past few weeks. The truth is that I’ve been insanely busy and I have terrible time management skills. I’ve been trying various methods to improve my productivity but nothing seems to stick. I know social media is a big part of the problem. Recipes must be pinned! Tweets must be tweeted! Hey, what’s happening on Facebook? Also, this is my first year shooting food photography in natural light and I am not adjusting well to the shorter days and general lack of quality sunlight. So to those of you who are good at multi-tasking and handling endless to-do lists, I must ask a very important question:
What are your best time management tips?
Seriously, I could really use any and all advice so don’t hold back. There are just never enough hours in the day to get it all done! I find myself working in the evenings and on weekends and I’m still always behind. Someone suggested only checking my email three times per day. I tried that for a week and was twitching the entire time as I waited for my next fix. I will freely admit that I’m an internet junkie but I see plenty of other junkies online getting oodles of work done.
There’s been another downside to the hectic schedule; I’ve let my eating habits slip a bit and have put on some weight. After contemplating a few options I’ve decided to return to my old standby, Weight Watchers. Paleo sounded very interesting but in the end it’s just too restrictive for me. I really do think Weight Watchers is a great program. It has the flexibility to let me eat what I want within reason and test recipes for the blog. I’ve always been an online member but I’ve started going to meetings for the first time and I really love the support and accountability.
Today I’m sharing the first of what I hope will be many delicious Weight Watchers recipes (and don’t worry, there will still be plenty of the normal goodies). This sweet and spicy Asian tofu has been an obsession for me lately and since I love it so much I figured it was worth sharing. I swear I’ve been eating it almost every day. I crave it. It has everything I want in a weekday recipe- flavor, texture and it’s incredibly fast and easy to make. I can have a home cooked lunch ready in less than 10 minutes and it scales up very easily for two when making dinner. I buy fresh, pre-cut stir fry veggie mixes to save time. If you’re not sure how you feel about tofu, try this. It’s pan-fried and I honestly feel like I’m eating fried cheese. It soaks up the delicious sauce and is filling without being overly heavy. It’s also very budget friendly!
Side note: I’m only focused on points but if there’s enough interest I’d be happy to calculate the nutritional values of my Weight Watchers recipes. Just let me know!
5 minPrep Time
5 minCook Time
10 minTotal Time
- 7 ounces extra firm tofu
- 1 tablespoon high-heat oil (I use regular olive oil)
- cooking spray
- 1 clove garlic, minced
- 3 cups assorted stir-fry vegetables
- 3 tablespoons sweet chili sauce (I recommend Mae Ploy )
- 2 tablespoons Sriracha hot sauce
- 2 teaspoons soy sauce
- optional: a few drops of fish sauce
- 2/3 cup brown rice, cooked
- An hour before cooking, wrap the tofu in paper towels and place between two plates to help press out the liquid. I like to change the paper towels once during this process. Slice the tofu into even cubes.
- Heat the oil in a non-stick pan over medium-high heat. Once it's hot, add the tofu cubes and allow them to pan fry until golden on one side and then use tongs to turn the pieces. Brown at least 4 sides for the best texture.
- Set the tofu aside and if the pan is no longer oily, add some cooking spray. Saute the garlic and vegetables over medium-high heat with a bit of salt. I prefer my veggies slightly crunchy.
- While the tofu and vegetables are cooking, stir together the sauce ingredients.
- Serve the tofu and vegetables with the sauce over brown rice.
You want to use tofu that's been packed in water for this recipe, not the silken boxed variety. I recommend using a non-stick pan for the tofu because you will need less oil.