Ten-year-old Samuel Hightower of Columbia was the Maryland winner of the Healthy Lunchtime Challenge contest sponsored by the White House and Epicurious.com. Here's the headnote he included with his recipe:
“Well, I don't really eat sandwiches very well so my mom has to find other things for me to eat for lunch. One day I tried tofu at the Family Market and I liked it so my mom got it. She said it was really cheap so that was great. Then one day my mom was asking me what I wanted for lunch and I asked her for the tofu. She made it and put it in a thermos. My friends wondered what it was and a couple of them tried it and really liked it too!
“I usually have applesauce (my mom said all-natural with no added sweetener) and milk with my lunch. You could also get a baby banana instead of applesauce. They're so cute! To include a grain, you could add rice. This is one of my favorite lunches that my mom makes for me. I hope you like it too!”
He says this keeps nicely in a thermos for lunch at school.
- 2 tablespoons canola oil
- 4 ounces firm tofu, drained and cut into small cubes
- 1 or 2 cloves garlic, crushed
- 2 green onions (scallions), white and light-green parts, chopped
- 1 cup sugar snap peas, strings removed
- 1/2 cup cooked jasmine or brown rice
Heat the oil in a medium nonstick skillet over medium-high heat, until the oil is very hot but not smoking. Add the tofu cubes and cook for 15 minutes, stirring often, until they are golden brown on all sides. Transfer them to a plate and cover to keep warm.
Reduce the heat to medium. Add the garlic (to taste), the green onions (scallions) and sugar snap peas to the (now empty) skillet; cook for 5 to 7 minutes, stirring a few times, until the white parts of the scallions start to get translucent and the peas are heated through.
Serve the tofu and vegetable mixture over the rice.
Adapted from a recipe by Samuel Hightower of Columbia.
Tested by Bonnie S. Benwick.
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