Even more fortunately, is that I found this recipe for a healthier version of sesame chicken. And it's actually delicious! Adapted from Martha's recipe. We used tofu instead of chicken, because we felt like it.
3/4 cup brown rice
1 package tofu, cut up into chunks
1/4 cup corn starch
2 egg whites
sea salt and ground pepper
3 tbsp honey
2 tbsp soy sauce
1 clove garlic, minced
2 tbsp sesame seeds
small bell pepper, cut into slices
green beans (as many as you'd like)
- Begin cooking the brown rice as you normally would.
- "Dry fry" the tofu. This is my new favorite method, guaranteed to prevent you from serving a nasty, mushy tofu mess. You just add tofu to a skillet and cook until golden on all sides. No oil! Dry frying will get the moisture out, which makes it easier to marinade and get that flavor in the tofu.
- Mix together corn starch and egg whites. Remove tofu from heat and coat in the corn starch mixture, seasoning with salt and pepper. Throw the tofu back in the skillet and heat up until a little crispy. Add in bell pepper slices and cook until tender.
- In a bowl, mix together the honey, soy sauce, garlic and sesame seeds. Add to skillet.
- Steam your green beans.
(Serves at least two hungry people, probably more.)