Do you know anyone who is over 100 years old? Not many of us do. But there are 5 areas around the world where it’s pretty normal for men and women to live to 100 years or more. They’re called the Blue Zones and made famous by National Geographic journalist Dan Buettner.
This winter we had our own Blue Zone area, turning our dining hall into an international fest as we celebrated the cooking of these super healthy areas of the world. One of my favorites was Okinawa. The islands of Japan have been famous for years for living longer than everyone else. In fact, Japan used to be called the “Land of the Immortals.” Will you find a fountain of youth there? Not exactly, but you will find less cancer, heart disease, and dimentia than we have here in the United States. And Okinawa is the place where women live the longest and lead healthier lives than anywhere else on the planet.
Does food play a part in this Japanese health spot? Very definitely. Traditionally, the people of Okinawa have thrived on a plant based diet, eating stir-fry vegetables, sweet potatoes and tofu. In fact, the Japanese have been making and eating tofu since the 15th century!
I discovered it in college, when I first made the switch to go plant-based. I’ve been loving it ever since. In my New Start kitchen, we eat it in many dishes and this Sweet-n-Sour is one of our favorites. It’s made with Asian veggies–just like the Okinawans–and I serve it with a tangy sauce using tomato paste, pineapple, and lemon juice. I’m not sure the Okinawans would recognize it, but it definitely keeps my family coming back for more. It’s a filling meal all by itself. Though it you want to go all the way Okinawan, you might add a baked sweet potato on the side.
Enjoy it with a fork or some chopsticks–take your pick. I hope it will help you to live longer and feel better wherever you call home!
Okinawa Sweet-n-Sour
Ingredients
- 2 14 ounce bags frozen stir-fry vegetables
- 8 ounce can water chestnuts
- 1 large green pepper cut in strips
- 1/2 cup chopped onion
- 2 cups Tofu Steaks cubed
- SAUCE INGREDIENTS
- 1 tablespoon coconut Liquid Aminos
- 1 1/2 tsp cornstarch
- 2 tsp maple syrup
- 3 T lemon juice
- 1 tsp garlic powder
- 1/3 cup tomato paste
- 1 cup pineapple chunks or tidbits
- 1/2 cup pineapple juice from the can of pineapple
- TOFU STEAK INGREDIENTS
- 1 block of extra-firm tofu water pack
- 1 1/2 cups of low-sodium vegetable broth
- 1-2 tsp onion powder
- 1-2 tsp garlic powder
- 3 T dried parsley flakes
Instructions
- Make the Tofu Steaks--Cut a block of extra-firm water pack tofu into 3 sections width-wise. Cut into 8 strips, then cube strips. Add tofu and 1 ½ cups of vegetable broth into a frying pan. You could also make a broth using water and ¼ cup of Liquid Aminos. Cook til liquid is just about all absorbed. While cooking, add 1-2 teaspoons of onion powder and garlic powder. If desired, you could add 3 tablespoons of parsley flakes.
- Make the Stir Fry--Saute’ peppers and onion in a small amount of vegetable broth. Add stir fry vegetables and cubed tofu. To make the sauce, combine remaining ingredients in a large saucepan, stirring constantly til thickened. Add to tofu-vegetable mixture. Serve over brown rice.
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