Pantry Essentials + Recipe Mondays: Grama’s Sweet Chilli Sauce

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:

Ingredients:

  • 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).

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Spicy Tofu Stir Fry for One

I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.

If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!

If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.

Ingredients:

  • Small Broccoli Crown
  • 1/4 of a Yellow Pepper
  • 1/2 of a Portabella Mushroom
  • 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
  • 1 TBSP Coconut Oil
  • 1 TBSP Nutitional Yeast
  • 1/2 TSP Sriracha
  • 1 TSP Soy Sauce
  • 1/4 C Water

STEP 1: Prepare Vegetables 

Rinse all the vegetables under cold water and pre-chop them.

STEP 2: Cook

Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.

Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.

Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.

Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.

Scoop it on to your plate, let it cool, and enjoy!

 

Oh and hey did you notice? I got a better camera… aka my new iPad!