I'm not much of a fan of Chinese food and never have been; however, it's hard to escape Panda Express when you go to a mall or airport. My boyfriend loves a lot of their food, so I decided to undertake their SunFire Chicken dish... but with a vegetarian twist.
BEFORE THE FACELIFT
2/5 block Trader Joe's Extra Firm Organic Tofu
1 cup pineapple chunks in juice (not syrup), drained
1/4 medium red onion
1 tsp Trader Joe's Chili Pepper Sauce
1 tbsp minced garlic
1 fl oz orange juice
1 tbsp pineapple juice
1/2 tbsp crushed red pepper flakes
1 tbsp honey
I cut up the tofu into die-sized pieces and blotted the excess moisture from them on a paper towel.
Toss the tofu pieces in orange juice until coated.
Put the tofu in a bag with the panko bread crumbs until the pieces are coated.
Bake at 425 degrees F until golden. Now, for the veggies and sauce...
Chop up onion into large pieces and put in a pan with the pineapple. Cook on medium heat until pineapple browns a bit and the onions are cooked yet still crunchy.
Mix the remaining ingredients together until combined. A little goes a long way!
Combine all of the components together until coated in sauce. Enjoy!
217 fewer Calories (-50.7%)
5g less fat (-72.2%)
4g less saturated fat (-100%)
0mg cholesterol (-100%)
22g less carbs (-41.3%)
5g less protein (-27.6%)
no difference in fiber
349mg less sodium (-94.4%)
I definitely didn't mean to decrease the protein, but if you add another 1/5 block per serving to this recipe, you'll only increase 100 Calories (per 1/5 block of tofu) while increasing the protein like crazy! Or, serve this on some quinoa for a great carb with tons of protein!
Full recipe HERE. Keep commenting and sending me e-mails as well!
Have a happy and healthy new year!