For many teens, summer means punching a time clock at the
local pool or creemee stand. But is this
year’s tight economy affecting their ability to find a summer job? We check in with the Vermont Department of
Labor about what the summer job market looks like for teens. And we talk about what the value of working a
summer job can be for a young person.
Have you worked a
really great summer job? What did you
learn from it? Email us ahead of time
with your summer job experience.
Also, we talk with a UVM Professor who just won a James
Beard award for her healthy cookbook. Jean Harvey-Berino, professor and chair of
UVM’s Department of Nutrition and Health Sciences, worked with Joyce Hendley
and the editors of EatingWell magazine to write The EatingWell Diet: 7 Steps to
a Healthy, Trimmer You.
AP Photo/Steven Senne
Recipe from The EatingWell Diet-
Tofu with Peanut-Ginger Sauce
Tofu
and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a
cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Makes
4 servings, generous 3/4 cup each
ACTIVE
TIME: 15 minutes
TOTAL
TIME: 25 minutes
EASE
OF PREPARATION: Easy
Sauce
5
tablespoons water
4
tablespoons smooth natural peanut butter
1
tablespoon rice vinegar (see Ingredient note) or white vinegar
2
teaspoons reduced-sodium soy sauce
2
teaspoons honey
2
teaspoons minced ginger
2
cloves garlic, minced
Tofu
& vegetables
14
ounces extra-firm tofu, preferably water-packed
2
teaspoons extra-virgin olive oil
4
cups baby spinach (6 ounces)
1
1/2 cups sliced mushrooms (4 ounces)
4
scallions, sliced (1 cup)
1.
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar),
soy sauce, honey, ginger and garlic in a small bowl.
2.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into
eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven
pieces.
3.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a
single layer, without stirring, until the pieces begin to turn golden brown on
the bottom, about 5 minutes. Then gently stir and continue cooking, stirring
occasionally, until all sides are golden brown, 5 to 7 minutes more.
4.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring,
until the vegetables are just cooked, 1 to 2 minutes more.
NUTRITION
INFORMATION: Per serving: 225 calories; 14 g fat (2 g sat, 3 g mono); 0 mg
cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 229 mg sodium; 262 mg
potassium.
TIP:
Ingredient Note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet
vinegar made from fermented rice. Find it in the Asian section of supermarkets
and specialty stores.
©
2008 Eating Well Inc. Reprinted by permission from The EatingWell Diet (The Countryman Press, 2007).