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Tuesday, April 5, 2011

my kids eat 5 vegetables a day and other lies I tell

Sometimes it seriously stresses me out to feed my kids.

I try everyday to get 5 servings of fruits and vegetables in them but have to confess that sometimes that comes in the form of 100% fruit juice.  We get Ella to at least one vegetable every day but more than that is tough.  Maya is a much better eater, requesting and boisterously consuming broccoli, peas, carrots, corn and even kale on occasion.

But, I am telling you the complete and total truth when I say that our kids now eat and LOVE tofu.


At least prepared this way:

Baked Tofu Sticks
from "Moosewood Restaurant New Classics" cookbook (once again, I love this book.)

Ingredients:
1 block of tofu (16 oz)
3 TBSP soy sauce
1 TBSP rice vinegar
1 garlic glove, pressed
1 1/2 c. bread crumbs (I freeze ends of whole wheat bread, toast them and pulverize them in the food processor)
2 TBSP parsley (optional- I did not use it)
1 tsp paprika
1/2 tsp salt
1/2 tsp ground pepper
pinch of cayenne
3 TBSP flour
7-8 TBSP cold water

1. Press the tofu by slicing it into 8, placing it between layered kitchen towels lined with paper towels.  Place a cutting board on top and several cookbooks or heavy pans. Press for at least 30 minutes.  (I tried this recipe without pressing and the tofu was a nightmare to work with.) 

2. Cut the tofu into 24 sticks and arrange in a shallow dish.  Mix the soy sauce, rice vinegar and garlic and drizzle over tofu sticks. Marinate for 30 minutes, turning half-way through.  (You could do this in the morning and leave them, covered, in the refrigerator for the day.)

3. Preheat the oven to 400 degrees.  Lightly spray a baking sheet.

4. In a shallow bowl, mix together the bread crumbs, parsley, paprika, salt, pepper and cayenne.  In a separate bowl, whisk together the flour and water until smooth.  Dip each marinated tofu stick into the flour mixture and then coat well with the seasoned bread crumbs.  Arrange breaded sticks on the baking sheet so they are not touching and bake for about 30 minutes, until crisp and hot.



Optional dipping sauce:
1 TBSP soy sauce
1 TBSP rice vinegar
1 tsp sugar
1 TBSP finely chopped scallions

My girls preferred them with some good 'ol ketchup.

Watching my kids gobble up this wholesome food allows me to rest well at night.  Our kids still might not like casseroles and stir-frys but we are making huge progress.  They love broiled fish, green salad, whole wheat lasagna,  and now baked tofu. 

And, by the way, I have 77 signatures on my chocolate milk petition!!

3 comments:

Next said...

Making this tomorrow for dinner!!!!!

Next said...

That was Ange....

Angela said...

Made a few adjustments, but followed this basic method. OH MY GOODNESS!!! Delicious!

Thanks for posting! Brady, of course, has to be different and prefers his the old fashioned sauteed way. Why can't it just be easy?

 
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