People always say that print is dead and that the internet has replaced magazines and newspapers. Well, clearly these people do not know me. Because I will take a print magazine over the internet any day. There's something about magazines that gives me a warm, fuzzy feeling inside.
It's probably because I grew up reading magazines. My grandma subscribed to just about every publication under the sun--Cosmopolitan, Allure, Good Housekeeping, Lucky. But my favorite were the tabloids. Once a week, my grandparents would drop off a big shopping bag full of old magazines for my mom to read and I'd immediately rifle through them, pull out The National Enquirer, and bring it up to my room. I was quite possibly the only third grader who knew all about Jessica Hahn or that Kitty Dukakis was drinking rubbing alcohol before her stint at Betty Ford. And when I grew up, it was kind of fitting that I was a periodicals librarian. For a while, at least.
Although I still love tabloids, most of my magazine subscriptions are food-related now. If it's a magazine and it involves food, you can bet I probably get it delivered to my mailbox once a month. Years ago, I used to tear out all the vegetarian recipes, but lately I gravitate towards the recipes made with meat. It's more of a challenge! And so many of the vegetarian recipes in magazines are similar--vegetable lasagna is nice, but I don't need 20 recipes for it, you see.
I clipped out a recipe for a Grilled Thai Chicken Sandwich from the most recent issue of Eating Well because I thought it would be good with tofu instead. I ended up making a lot of changes, but the resulting meal was super tasty.
If you read my tofu for tofu haters post, you might remember this cooking technique--I cut the tofu into 16 triangles and then fry it in a tablespoon of oil. It gives the tofu a crunchy exterior and a bit of a nutty flavor. But the real nutty flavor comes from peanut sauce. Delicious ginger peanut sauce!
(I also have a thing for peanut sauce.)
- 1-14 oz. package extra-firm tofu pressed for 30 minutes (you can use a tofu press)
- 1 tbsp. vegetable or peanut oil
Ginger Peanut Sauce
- 6 tbsp. creamy peanut butter
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2-3 tsp. light brown sugar to taste
- 1 tbsp. ginger juice see note
- cayenne to taste optional
- 1 tbsp. lite coconut milk or water
- 1 small carrot peeled and shredded
- 1 small sweet red pepper sliced
- ¼ c. sliced green onion
- 2 tbsp. chopped cilantro
- 4 sandwich wraps pitas, tortillas, or naan (if you don't eat dairy, make sure the naan is vegan if you use it!)
- lime wedges optional
- Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
Ginger Peanut Sauce
- Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
- Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.