Meatless Monday idea makes some sense
The current Meatless Monday was revived in 2003 by marketing professional Sid Lerner to promote public health awareness.
When I was a kid, I trimmed the ends and pulled strings from boxes and boxes of snow peas at my family's restaurant in Oklahoma.
The mushrooms are added to a dry skillet and then braised in the broth and sauce ingredients with the tofu.
The resolution was passed "to encourage restaurants, grocery stores, and schools to offer a greater variety of plant based options to improve the health of San Francisco residents and visitors, and to increase the awareness of the impact a green diet would be on our planet."
8 ounces white or cremini mushrooms4 ounces fresh shiitakes8 to 12 ounces firm tofu3 to 4 teaspoons canola oil, as needed1 small onion, diced, about 1 cup2 teaspoons minced garlic2 tablespoons dry sherry, Amontillado preferred2 cups low-sodium vegetable or chicken broth, or about 1 14.5-ounce can2 tablespoons oyster sauce1 teaspoon sambal oelek, to taste8 ounces stringless snap peas 1/2 to 1 teaspoon low-sodium soy sauce, to taste 1/4 teaspoon toasted sesame oil, optional2 to 3 teaspoons cornstarch mixed with 2 to 3 teaspoons water-- Cooked rice, for servingInstructions:
Add the chicken broth, oyster sauce and sambal; stir to combine and bring to a hard simmer.
Per serving: 117 calories, 7 g protein, 14 g carbohydrate, 4 g fat (0 g saturated), 0 mg cholesterol, 376 mg sodium, 2 g fiber.