Welcome to the first post of an upcoming weekly tradition: Pantry Essentials + Recipe Mondays (aka PERM), where I’ll post every Monday about an item I love and give you a recipe to try out as well.
I realized there were so many delicious things I love, and so many ways to prepare them, that why not share them all!
I’m also open to any companies sending me free samples (I mean, who doesn’t love free samples?), and I will always let you know what delectables I have discovered on my own versus what has been provided.
Let’s start it off with another one of my impulse buys at Whole Foods (yes, I found this on my own): Grama’s Sweet Chilli Sauce. This sauce is fantastic. I use it in stir-frys, as a dipping sauce, and even on salads. It gives dishes that extra pizazz.
Tofu Stir Fry with Lentils & Sweet Chilli Sauce:
- 4 oz Firm Tofu (cut in to 1/2 inch thick squares)
- 1/2 C Broccoli Florets
- 1/3 C Frozen & Shelled Edamame
- 1/2 C Precooked Lentils
- 1 Clove Garlic (minced)
- 1.5 TBSP Olive Oil
- 2 TBSP Water
- 2 TBSP Grama’s Sweet Chilli Sauce
Heat the olive oil over med-high heat. Once the oil is hot, place the tofu in the skillet. Let it fry on each side for 3 minutes or until golden brown. Add the garlic, mix it around, and cook for another minute.
Add the broccoli and edamame, and about 2 TBSP water and cover with a lid (the water will steam the vegetables as it is sauteing at the same time!). Let it cook for 4 minutes.
Uncover, add the lentils and cook for an additional 1-2 minutes, stirring occasionally.
Add to your plate, cover with sauce to taste (I suggest about 2 TBSP).