Levi was responsible for dinner tonight, but I helped him along. He prepped up a huge bowl of veggies ready to be stirfried and I took care of the tofu and stirfry sauce.
We had medium-firm tofu that needed to be used so we sliced it to about 1/2″ thick then fried it in olive oil and sesame oil until browned on both sides. It’s amazing how much the tofu shrinks up when the liquid gets cooked out of it.
I don’t really think stirfrying veggies requires a written recipe but I will share the recipe for the sauce I whipped together.
- 1/2 cup Bragg’s Liquid Soy Seasoning
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1 – 2 tsp cornstarch
Whisk it all together and add at the end of the stirfry process. Mix well, cover and let cook 30 seconds till sauce thickens slightly.
It’s kind of ridiculous to even post about this because it is such an easy thing. But, whatever.
Tonight I am baking again for the charity bake sale happening at work tomorrow. Oh the pressure. My muffins didn’t turn out quite as I liked but apparently passable. (Got the thumbs up from Levi!) And, I thought I’d experiment making chocolate chip cookies gluten-free and vegan. I’ve never attempted this before either. If they turn out they’ll go to the bake sale too. I don’t bake all this crap to eat ourselves … I bake it to see if it can be done, like a challenge. Then we’re stuck with all these sweets in the house. No thank you!