Good Fats vs. Bad Fats

Need an oil change? Chef Wendell says fat is fat is fat! He says no red oil light’s going to flash when you’re topped off, so you must be aware. You are the sole architect of your health. Chef Wendell encourages you to reduce the harmful ‘bad fats’ flowing through and clogging your arteries. He says there are fats that kill, and fats that heal, and we need to know the difference.

On today’s show, Chef Wendell asks, “What’s white, square, 8 ounces, jiggles and can clear a room in 2 seconds flat: tofu. Before you say “Ewwww” open your mind and mouth and then give this recipe a chance, especially if your family doctor assesses you’re at risk.” He says the New York Times reports “General Tao’s Chicken” is the fattiest, greasiest of all Chinese take-out. So here’s Chef Wendell’s de-greased recipe everyone will enjoy: wholesome nutrition without sacrificing the familiar flavor. Your belly, booty and arteries will be grateful!

Gen Tao’s Tofu
Serves 4

1 box of firm, organic tofu, drained
1 local egg, scrambled
3/4 cup cornstarch
Coconut oil for frying (virgin, unrefined, organic)-FAT THAT HEALS
3 chopped green onions
1 Tbs. minced ginger

stove1 Tbs. minced garlic
2/3 cup boxed vegetable stock
2 Tbs. soy sauce (Wheat-free Tamari)
4 Tbs. maple syrup or 4 pkg. stevia
Red pepper to taste, chopped into ½ inch pieces
1 Tbs. sherry (optional)
1 Tbs. white vinegar
Steamed broccoli as garnish

• Drain and dry on a towel and then cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary.
• Mix the egg and 1 tsp. water. Dip tofu in egg/water mixture and coat completely.
• Toss very gently or sprinkle 3/4 cup cornstarch over tofu to coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
• Heat 2 Tbsp. coconut oil in pan and fry tofu pieces until golden. Turn to get all sides browned. Drain oil.
• Heat 3 Tbsp. coconut oil in same sauté pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.
• Add vegetable stock, soy sauce, sugar, red pepper and vinegar. The cornstarch will thicken the sauce. Do not overcook.
• Boom!

To learn more about Chef Wendell or to get a copy of his book, Eat Right Now, visit

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