Hello! Thanks for being so supportive about the NYC trip! I promise, I shall reveal (and show) all when the time is right. Eeek – I’m so excited/nervous! More nervous, actually… Anyways, it won’t be too long. Bear with me!
So, I must tell you, it was so warm out today I could have sworn I was in Maui or something! 8) The sun was shining, the snow was melting, the birds were chirping and there was a happiness in the air as the temps climbed over 40 degrees. Hallelujah – we may beat this deep freeze, yet!
In other news, tonight I went out on a cooking limb, prepared tofu for the very first time, and made Sesame-Peanut Tofu Pasta for dinner!
Tofu is delicious, high in protein and a good alternative for meat eaters in some situations. But…it’s also kind of intimidating!
Tonight, though, I came to find out that preparing it is actually no sweat at all.
All I did was cut this block of tofu into 6 slices, then marinated the slices for 10 minutes in a mixture of chopped garlic, soy sauce and a little honey. Then I placed the slices on a non-stick sprayed baking sheet…
And popped them in a 400 degree oven for about 25 minutes, until the sides were golden brown.
While the tofu was cooking, I cooked up the rest of my Brown Rice Pasta.
Four minutes later (this pasta cooks fast!), I drained it and used the same pot to sauté some zucchini slices in non-stick spray and salt & pepper.
After the zuke slices had some color on them, I whisked up two eggs…
made a well in the middle of the pot, and scrambled them up.
Next I added my drained pasta back in, and drizzled the whole thing with a Sesame Peanut Sauce made from:
- 1 clove garlic
- 1/4 inch piece fresh ginger, peeled
- red pepper flakes
- 1/2 Tablespoon sesame oil
- 1/2 Tablespoon honey
- 3/4 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons peanut butter
- ~1/2 cup water
Blend the garlic through peanut butter together in a food processor (or blender) and add water until desired taste is achieved.
Toss the pasta, zucchini, egg and sauce mixture until everything is warmed through, then top with tofu, matchstick carrots, green onions and chopped peanuts!
Voila – Sesame-Peanut Tofu Pasta!
Guys, if you’ve been holding off on making tofu because you were feeling a little uneasy about preparing it – give this baking method a try. It couldn’t be easier and then texture is spot on! Slightly chewy on the outside, yet firm on the inside. Perfect!
The brown rice pasta complimented the tofu’s texture so well – adding that signature pasta “chew”.
And the sauce – OH the sauce! Super flavorful, and since it’s thinned out by the water, it really permeates the dish, instead of “coating” it – know what I mean? Super killer!!
Now, I have been waiting ALL DAY for dessert tonight – my Caramel Witch brownie!!
This is a serious brownie. Dense, fudge, caramely – pure decadence! I’ll enjoy it for you!!
The rest of the night involves unpacking (wretch) and hitting the hay early. I didn’t get home until well after midnight last night, and my eyeballs are burning. I’ll be as good as new after a good night’s sleep!
Do you like tofu? Have you ever tried preparing it? Are there any other foods you’re afraid to cook?