Hi everyone! Happy Friday!!
This has been a looooong week for our household. Aaron was sick all week with a horrible cough... probably a cold. He just absolutely could not stop coughing! Non stop. His poor throat is sore now. He's going back to work today, after about a week off due to illness. Hope he makes it!
So, since it was an odd week, I didn't cook a lot. I just grabbed easy things to eat for myself, and Aaron ate whenever he was hungry (not often).
Monday I did cook something new. And here's where you freak out....
Do you Sioux Center peeps even know what that is? Or tastes like? Haha. Ok, I'll stop.
No, we're not going vegetarian... far from it. But I do like to try new things, and there's nothing wrong with tofu. Although, we did say afterwords, the stir fry would have been better without it. :) It was fine, but it didn't really add anything special. So, cook for yourselves-- keep the tofu, omit it, sub chicken or extra veggies. We won't tell.
First, I started by putting the tofu in a skillet with 1-2 tsp sesame oil and cook until golden brown. Set aside.
Meanwhile, cook some brown or white rice with chicken broth instead of water. (It really tastes much better!)
Also, in a large sauce pan boil some water, add broccoli and boil for 1 minute. When crisp tender drain water and set aside.
When tofu is finished, add another tsp of sesame or canola oil and cook red pepper for 1 minute. Add ginger and garlic, cook another 30 seconds.
Stir in the tofu & broccoli, cook for 1-2 minutes. Mix together soy sauce, vinegar, honey and cornstarch. Then add soy sauce mixture to skillet, along with cashews and scallions.
That's it! It was quite tasty, and we enjoyed the leftovers for a couple days!
1 box tofu, drained and cut into pieces
3 cups broccoli florets (frozen or fresh)
3 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp rice vinegar
1 tsp corn starch
1 red bell pepper, cut into strips
1 tsp dry ginger
3 garlic cloves
1/2 cup cashews
3 scallions, chopped