I’m excited to announce the launch of my Drought-Friendly Cooking Channel on YouTube with a Drought-Friendly Stir-Fry Vegetables with Baked Tofu Recipe (recipe below).
In the video, I teach you how to make this simple stir-fry recipe, and discuss strategies to save water with your cooking, impacting water systems world -wide.
Why drought-friendly cooking? Water experts predict 2/3 of the world’s population will experience water scarcity by 2025. I believe you and I can change this frightening trajectory by insisting food is cultivated on farms with methods that conserve and preserve freshwater.
Change begins with our individual food choices.
Help me spread the word. Share, comment, and subscribe to the Drought-Friendly Cooking YouTube channel and the Eat Less Water newsletter.
There is power in the collective!
Eat less water at your kitchen table tonight.
Drought-Friendly Stir-Fry Vegetables with Baked Tofu
A selection of seasonal and organic vegetable ideas:
Broccoli, bell pepper, carrots, green beans, squash/zucchini, snow peas, bok choy, snap peas, yams, onions, mushrooms
I use the following:
1 medium head broccoli cut into small florets
1 red bell pepper sliced
4-5 carrots cut into strips
1-2 zucchini cut into strips
1 handful of green beans, cut in half and ends cut off
2 tablespoons organic olive oil or organic canola oil for cooking
salt, pepper, garlic powder to taste
optional toasted sesame seeds and red pepper flakes
Purchase organic rice from non-flooded paddies. I recommend Lotus Foods Rice found at many grocery stores and Cajun Grain (purchase online).
Find your favorite recipe for rice. I put the rice to cook as soon as I place the tofu in the oven and before I start on the vegetables.
2 packages organic or non-GMO tofu (firm)
1/2 cup organic toasted sesame oil
4 tablespoons honey from a local beekeeper
juice from 1 organic lime
optional: 1 tablespoon crushed fennel seed
Preheat oven to 450 degrees
Mix the ingredients for the baked tofu together in a small bowl
Drain the water from the tofu packages and cut it into small cubes and place in casserole dish
Pour the sauce over the tofu cubes, gently turning the tofu to coat the tofu on all sides
Bake the tofu at 450 degrees for 30 minutes, an additional 10-15 minutes longer if you like it slightly crispy
Heat oil in a large pan
Add root vegetables first (carrot and yams)
After 2-3 minutes add the rest of the vegetables
Toss vegetables together and season with salt, pepper, garlic powder, (red pepper flakes and toasted sesame seeds (optional))
Do not over cook. Stay nearby. The vegetables should preserve a sharp color and remain al dente, slightly firm.
Serve vegetables over cooked rice, and spoon tofu over the vegetable.