With the trend toward more plant-based eating, people are rediscovering the curdled soy milk product known as tofu. That can be good news for the ticker. Eating one or more servings of tofu per week was associated with an 18% lower risk of coronary heart disease—including heart attacks—among 210,700 U.S. men and women, researchers reported in Circulation.
The researchers surmise that soy isoflavones in tofu could be a big reason. People who choose soy could also be getting less of their protein from potentially less beneficial sources like red meat. These results, while promising, should be interpreted with some caution, since the study did not prove causality. Still, they make a good case for sizzling up these no-moo steaks.
Tofu Steaks With Nut Sauce
2 blocks extra-firm tofu
1/4 t salt
1/4 t black pepper
2 T canola oil
1/3 C almond butter
juice of 1/2 lime
1 T soy sauce or tamari
1 T rice vinegar
1 t sesame oil
1 t sriracha
Line a cutting board with a couple of sheets of paper towel or a clean kitchen towel. Place tofu blocks on cutting board and top with a couple more sheets of paper towel or another kitchen towel. Cover with another cutting board and press firmly to extract excess liquid. Slice each tofu block along its width, creating two slabs. Season each piece of tofu with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add tofu to pan and heat until golden and crispy, about 3 minutes per side. In a small bowl, whisk together almond butter, lime juice, soy sauce or tamari, rice vinegar, sesame oil, and sriracha. Stir in warm water, 1 tablespoon at a time, until a thinner consistency is reached. Drizzle almond sauce over tofu steaks. Makes four servings.
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