First off let me start by saying sorry for the skip post last week, I was a bad manager of time, but I am back and better than ever. I also hope you have been encouraged and energized to move forward and keep pressing into Jesus. As I Studied Luke 4 the other week, it struck me (after reading it over a few times) that when Jesus finished his fast He was well equipped not just for that week but for His ministry. Fasting in the beginning of the year allows you to put into practice the principle of first fruit. In short, committing to God the first month of the year, the first hours of your day, thoughts, the first 10th of your income and all your first. It will also progress you forward and fully propel you to accomplish your ministry goals, personal goals, dreams and desires this year with God as the foundation & head. We are starting off on the right foot, and will be fully "Powerful in the Spirit" when it's over.
This week I made Whole Wheat Thai Noodles w/ Tofu. This recipe is so full of vegetables and protein from the tofu that you will be full and satisfied without feeling sluggish. It is also a nice fusion of Thai and & Asian culture. I do not usually use tofu however since meat is off the table, I must use it to gain protein during my fast. Tofu is a great soybean product, popular in South Asian and East Asian cuisine. It is very healthy and can be easily transformed and flavored to fit into any dish. In addition it helps fight cancer, lowers cholesterol and cardiovascular diseases.
The recipe goes as follows:
Whole Wheat Thai Noodles w/ Tofu
- 1-Small Head of Bok Choy Chopped
- 1-Small Bunch of Asian Pea Pods/Snap Peas
- 1-Small Head of Broccoli Separated
- 1/4-Head of Cabbage Sliced Thinly
- 1-Small Clove of Garlic Chopped finely
- 2-Carrots Cut and Sliced into Small Strips
- 1/2 White Onion Small Chopped
- 1-Package of Extra Firm Tofu
- 3Tbs Thai Kitchens Green Curry Paste
- 1Tbs Extra Virgin Olive Oil + More for Pan Searing Tofu
- 1Tbs Chili Powder
- 1Tbs Onion Powder
- 1Tbs Paprika Powder
- Salt & Pepper
- 1-Package Wide Lo Mein Noodles
- 1Tsp Red Pepper Flakes (For Garnish)
- 4Tbs Soy Sauce (Sugar Free)
Remove tofu from package, place on a plate with a napkin underneath, then place another napkin on top and a pan on top of that to remove access water, leave for about 20-30 minutes. Boil noodles as instructed on package, toss in a small amount of olive oil then set aside. Wash and prep Asian peas, broccoli, cabbage, carrots set aside. Chop the garlic, onions, and ginger. Take the tofu and slice it into small rectangles, put in a small bowl with the 1Tbs olive oil, chili powder, paprika, salt & pepper, and toss together. Let it sit for 5minutes. Mean while heat up pan with a small amount of olive oil, and once hot place tofu in, let it sit for about 2-3 minutes on each side. Remove, then toss in onions, garlic, and ginger and sauté, once the aroma of the garlic hits you add in curry paste, and soy sauce, sauté then toss in the rest of the veggies. Sauté for about one minute add in noodles, then toss everything together. Add Salt & pepper taste and season to your liking. Grab a plate, and top with red pepper flakes.
Below is what the tofu looked like with the seasonings, and the noodles I used.
|Be sure to buy the Extra Firm Tofu|
|I Got this at Publix, be sure to check the ingredients on back|
Remember the Daniel Fast is do able and with careful planning!