Day 21: That's Not Pretty

 

Tofu Mush with Veggies. Help!

Last night I tried to stir-fry tofu with some pretty dismal - and very ugly - results! The flavors of this dish were great, but my execution, not so much.

Friends who know how to stir-fry tofu cubes to nice, browned, crispy outsides please post some advice or instructions. (I suspect I didn't buy the right kind of tofu, even if labeled "firm".)

I'd like to make this again, but no one's dinner plate should look like this!

Hot and Spicy Tofu
Serves 4

3 tablespoons peanut oil

1 pound firm tofu, cubed

1 red onion, sliced in half-moons

1 red bell pepper, sliced into thin strips

1 jalepeno, sliced into thin strips

3 cloves garlic, crushed, or 1 1/2 tsp garlic puree

1/3 cup hot water

3 tablespoons white vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon cornstarch

1/2 teaspoon crushed red pepper flakes (or more to taste)

chopped cilantro, sliced green onions, crushed peanuts, and chili-garlic sauce for garnish, if desired

Heat the peanut oil and add tofu. Saute until browned on all sides. (This is what just didn't work for me - after 10 minutes in very hot oil, it was just the lightest tan, and when stirred, even super carefully, it all fell apart. By the time I added veggies and stirred out of necessity, it was just mush. Tasty mush, but mush.) Add onions, red pepper, jalepeno, and garlic and stir fry about 5 more minutes. In the meantime, whisk water, vinegar, soy sauce, brown sugar, cornstarch and red pepper flakes together. Add to stir-fry and heat to boiling. Reduce heat and simmer until thickened slightly, 2-3 minutes.

Serve over white or brown rice, barley, or quinoa. I added chili-garlic sauce to mine (because I had reduced the heat for Owen), and green onions. Scott and I decided that peanuts (for crunch) and cilantro would also be great complements.

If you try this and succeed, please tell me how!

Days 6 & 7: Recipe Fail

Our weekend plan was leftovers and a crock-pot vegetarian stew, which after 8 hours was still crunchy. Is it just me, but who wants crunchy carrots in their stew? So, that one is a recipe fail. The boys had egg pancakes and I had hummus and tabouli instead.

Today (Sunday) is the last day of my no-dairy, no-sugar, no-alcohol detox. I'm glad to have more cooking options, but it wasn't too hard and I do feel better. It's worth a try.

Here's a recipe I made up for lunch, using leftovers from the week's menus. I think it turned out pretty tasty, but I love all flavors Mexican. If you happen to make Huevos Rancheros (from Day 4), you should have leftover sauce and chips, which is part of this recipe.

Made-Up Chilaquiles Soup

1 tsp. pureed garlic in a jar

½ tsp. oregano

½ tsp. cumin

¼ tsp. red pepper flakes

8 oz. firm tofu, diced (because this is what I had left, could be any amount, or left out)

6 cups veggie stock

Leftover huevos rancheros sauce

2 oz. yellow corn chips

2 tbsp favorite salsa

½ tsp. salt

3 cups baby spinach (again, what I had left around, adjust at will)

1 tbsp cilantro pesto*
sliced green onions

Sauté garlic, oregano, red pepper, and cumin until you can smell the cumin toasting. Add tofu and sauté a little bit. Add 4 cups of the stock, the leftover sauce, and the chips. Bring to a boil, then simmer until reduced a little and the chips break up (they will disintegrate, flavoring and thickening your soup). Add remaining 2 cups of stock, salt, spinach, pesto, and salsa. Heat through until spinach is wilted.

I served with sliced green onions on top for crunch.

* I used cilantro pesto because I had some in the freezer and I didn't have any fresh cilantro. I liked the addition of the pine nut flavor so you could toast a few pine nuts for a garnish and chop fresh cilantro instead. Oh and I didn’t have any limes or lime juice and I wished for a tiny drop, so that would be a good addition too!