Before I came along, my fiance was a fairly unadventurous eater. He still hates mushrooms (I really don’t know how we make our relationship work), he only likes his eggs scrambled with cheese, and he doesn’t enjoy any food item that retains evidence that it was once alive. However, I have taught him to like rare beef, sweetbreads, and many other strange and wonderful food items that weren’t on his radar before.
Prime example: tofu. For a carnivore, tofu is pretty intimidating stuff. However, when prepared properly (which is very simple to do), it is a satisfying and healthy meat alternative. My inspiration came from a Biggest Loser recipe, which I adapted slightly. The possibilities are endless! You could add bell peppers, snap peas, baby corn, carrots, radishes, you name it. You could serve this over just about anything (or nothing), but I chose brown rice. As you can see, I also sauteed some mushrooms separately and added them to my stir-fry at the end.
Because as many horizons I have broadened for Jason, he draws the line at fungus.
Place a nonstick wok or skillet over high heat and mist with nonstick spray. When hot, add the tofu, green onions, garlic, ginger, olive oil, and sesame oil. Cook, stirring often, for about 10-12 minutes, or until the tofu is browned on all sides. Add the broccoli and cook for 2-3 minutes more.
Stir in the teriyaki sauce. Season with pepper flakes. Cook for 30 to 60 seconds, or until the sauce thickens slightly. Spoon onto two serving plates. Serve your teriyaki tofu immediately.