Sunday, May 01, 2011

pixxiefish in the sea: The Food Network Edition*

About once a month, I blog, cook.

Pigs are flying! Julie is cooking!

Since it was May Day, I figured I should get the monthly cooking duty over with.**

When we were at Costco the weekend before last, we bought a 3-pack of tofu. Now, we like tofu. But I think the amount of times we have cooked with tofu at home is also in the neighbourhood of 3. But! Between last night's dinner and tonight's, we are now down to only ONE block of tofu remaining :)

I found a recipe online for tofu with peanut-ginger sauce. Now I have a distinct memory of us having bought a peanut sauce a while back, but my pantry is apparently so well-organized that I couldn't find it. However, this recipe was so easy, it didn't matter.

Here's how I made it:


Peanut-ginger sauce

I ended up making 1.5 times the amount of sauce the recipe called for, since I threw in so many more vegetables than it called for (see below). I eyeballed the .5 ...and I should have just doubled it, in retrospect (though it was still dee-lish).

  • 7.5 tablespoons water
  • 6 tablespoons natural peanut butter (recipe called for smooth but I only had chunky)
  • 1.5 tablespoons white vinegar
  • 3 teaspoons soy sauce (due to eyeballing, I put in almost 4)
  • 3 teaspoons honey
  • 3 teaspoons minced ginger
  • 3 cloves garlic, minced

Mix all sauce ingredients in a small bowl, and set aside.

Tofu and vegetables

  • 4 cups baby spinach (I used the more accurate measurement called "5 handfuls")
  • random veggies in the fridge: sugar snap peas; baby carrots, chopped; broccoli; tomatoes;*** 1 white onion.

Veggies for the mix

  • 15 ounces extra-firm tofu (I used one 10.5 pack plus the remaining half of another, leftover from dinner the night before)
  • olive oil

Drain and rinse tofu; pat dry. (I put it on paper towel on a plate and squished it under another plate. I also realize, as I look at this again, that I totally skipped the "rinse" step. Meh.) Cut into approximately 1/2-inch thick cubes.

Heat oil in wok 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 stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

Add onions and carrots. Then add green beans, spinach, and peanut sauce. Then panic that green beans were added too early, and pick them out one at a time. Once green beans completely removed, realize it is time to put them back in. Put them back in. At least the in-and-out kept you busy for 90 seconds.**** Add the other veggies.

I ♥ my wok

Oh, yes - very important: Use the lid that is still too small for the wok to help steam the veggies.

Make quinoa***** to accompany on the side.


Eat, enjoy, and learn to take better photographs of food.


Makes 4 servings - yay for leftovers!

* aka "Pigs Are Flying! Julie Is Cooking!"
** This photograph is also an excuse to show off (albeit poorly) the new haircut. So! Short!
*** Yes! Me! I know! I hate tomatoes! And you know what? I didn't die!
**** And this, ladies and gentlemen, is why I don't cook on a regular basis.
***** Quinoa = my new favourite thing.

1 comment:

Waterlily said...

Looks most vegelicious!