The Chef’s Take: Chicken and Tofu with Spring Vegetables from Anthony Martin



chicken and tofu

“I started working out seven years ago,” says Anthony Martin, the executive chef and partner at Tru in Chicago. “I wanted to make the health aspect of my life as important as my career. I’ve seen a lot of chefs not being healthy and I didn’t want that.”

For Martin, getting into shape for meant eating three square meals a day — often high-protein and vegetable-heavy dishes without processed ingredients or sugar — and working out regularly, both with weights and in the boxing ring.

Though initially his dedication to health was to avoid an unsavory fate as a chef, Martin soon found that the effects of eating right almost immediately enhanced his performance on the line. “To be a chef requires long hours and mental focus. The food at Tru is fine dining — we serve 12 to 15 courses per meal and each one of those is very refined. Getting my body strong helps support the lifestyle,” he says.

While this recipe for a tofu, broccoli and snap pea saute is not one Martin would serve at Tru — where tweezers are employed to lay an heirloom garnish onto plates — it is the sort of meal Martin, a …read more