Spicy Asian Tofu Salad

This delish dish has just the right amount of heat! It’s a great starter salad that will blow you away, not to mention how healthy it is. I’m a tofu freak, so anything tofu has my attention! Make sure you buy extra firm tofu so it doesn’t fall apart. You can always turn up the heat with more Thai chili peppers, but BEWARE: you will want to taste your next course, so take it easy! 

Spicy Asian Tofu Salad
 
Author:
Serves: 4
Ingredients
  • ¼ cup peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons hot water
  • 1 tablespoon sesame oil
  • 2 extra firm blocks tofu
  • ¼ cup fresh cilantro, chopped
  • 2 seedless peeled cucumbers, chopped
  • ¼ cup crushed peanuts
  • 1 Thai chill pepper, seeded and chopped
  • 1 clove garlic, chopped
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Whisk together peanut butter, soy sauce, hot water, and sesame oil. Set aside.
  2. Bake the whole blocks of tofu in the oven or toaster oven until golden brown at 325 degrees for 20 minutes. Cool and cut tofu into cubes.
  3. In a large bowl, combine cubed tofu with cilantro, cucumber, crushed peanuts, Thai chili pepper, and garlic. Toss with dressing. Top salad with sesame seeds and any remaining cilantro.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

 

Crispy Coconut Chicken Breasts

Main, Poultry | April 4, 2016 | By

One day, when I was feeling very lazy, I picked up a prepared meal in the Whole Foods meat department. It happened to be very tasty and inspired me to recreate it with my own twist. So, here it is — my version of Crispy Coconut Chicken Breasts! It’s both crunchy and tender with tremendous flavor in the crust. Serve it with a side of Spicy Fennel and Broccoli Slaw and you have a light, delicious, home-made meal!

Crispy Coconut Chicken Breasts
 
Author:
Serves: 4
Ingredients
  • ½ cup Panko bread crumbs
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon curry powder
  • 1 teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon coarse black pepper
  • 1 large egg
  • 1 large egg white
  • 4 skinless, boneless chicken breasts, slightly pounded
  • 1 tablespoon canola oil
  • Cooking spray to grease
  • Fresh cilantro, chopped
  • 1 sectioned lemon for each plate
Instructions
  1. Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
  2. Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.
  3. Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.
Notes
Note: If you don’t have an oven-proof skillet you can transfer the chicken to a baking tray sprayed with cooking spray.

Inspired by Whole Foods Thai Curry Chicken Cutlets.