Hibachi Tofu and Vegetables

I looooooove some good Hibachi! I could eat at one of those Hibachi Steakhouses every night if they didn’t use a POUND of butter on everything they cook! No matter how good the food tastes going down, you know the end result will be feeling disgustingly full in no time! Not only do you feel like you ate a plate full of butter, but you consumed a weeks worth of sodium that leaves you thirsty for days!

I need my Hibachi fix, so I created this quick and healthy meal. You can now have your Hibachi, remaining guilt free and smell free! U always leave there smelling like you took a bath in Asian grease. Now you can actually eat and venture out after dinner, instead of coming straight home to bathe and wash your clothes!Ha I have a hibachi chicken recipe and it is the most favored recipe on my blog…so why not make it with Tofu?! I have to say, Tofu is not my favorite, but I would make this dish over and over again! Lets get cooking:

Ingredients

Tofu Ingredients and Tofu Sauce

• 14oz TofuFirmn organic

• 2 1/2tbsp butter

• 1 1/2tbsp soy saucelow sodium

• 1tsp wok oil

• 1tsp butter

Vegetable Ingredients and Vegetable Sauce

• 10-12oz bean sproutsbagged, not canned

• 8oz Water Chestnutscanned

• 1white onionsliced

• 2medium Zucchinisliced

• 3/4tbsp Stevia in the raw

• 1tsp wok oil

• 2tbsp soy saucelow sodium

• 3tbsp butter

• 2tbsp chili pastemore to your desired heat level

Instructions

1. Gather all ingredients, a cutting board, a large knife, a medium bowl, a small plate, a wok, and a pan.

2. Place the block of tofu on a small plate and press in order to drain as much water from the tofu as possible. I simply take my hand and push the block against the plate (as I tip the plate over the sink) and extract as much water as possible.

3. Cut the tofu into small square pieces. Be gentle while you are cutting and use a very sharp knife to make it easier!

4. Coat a pan with 1 tsp of wok oil and 1 tsp of spray butter. I basically use my hand and mix it together in order to coat the pan. Gently place the tofu squares in the pan and cook on medium heat. After 5 minutes, gently pour the Tofu Sauce over all of the pieces of Tofu and cook for another 5 minutes. Slowly flip each piece of Tofu and continue cooking on medium heat until the Tofu starts to brown. Continue to flip the tofu every few minutes until there is minimal liquid in the pan and you have reached your desired "brownness" of Tofu.

5. Once you begin to cook the Tofu, cut the onion into long strips. Place into a wok with 1 tsp of wok oil. If you do not have wok oil, use any other type of oil. Saute the onions on medium to heat heat for about 5 minutes or until fully caramelized. Once the onions begin to brown, add Stevia to the onions and mix well.

6. Once the onions are fully caramelized, set aside on a plate until the other vegetables are cooked. While the onions are cooking, cut the zucchini into small bite-sized strips.

7. Place the zucchini strips into the same wok you cooked the onions in and then add HALF of the vegetable sauce. Saute the zucchini on medium to high heat until the strips begin to brown (about 5-8 minutes). Once the zucchini is beginning to brown, add the water chestnuts and cook for another 3 minutes. Once the water chestnuts begin to brown, add the bean sprouts and remaining vegetable sauce and mix all vegetables well. Cook for another 5 minutes and then add the onions in at the end. I tend to cook my vegetables until all liquid has evaporated and the vegetables are all nicely caramelized.

8. While the Tofu and vegetables are cooking, prepare the Yum Yum Sauce by mixing all ingredients in a bowl. Mix well and serve the Yum Yum sauce with your Tofu and Vegetables.

9. Feel free to serve with a side of Quinoa!