I’m home from the bake-off and unfortunately I did lose. Sara and her cute cupcakes won the whole thing and maybe one day when I’m over the loss, I’ll share the pictures from the bake-off. Maybe I’ll even show you the lobster pad thai we had the night before.

(You know, I am joking about not being over the loss.)

Traveling always throws my life out of balance off for a few days which is why I haven’t blogged. On top of the exhaustion that traveling brings, my husband has this habit of “cleaning” while I’m gone. And by “cleaning” I mean he takes everything and shoves it somewhere else. Admittedly, I do leave cookbooks, notebooks, magazine pages, things like that all over the kitchen and my desk but that’s how I work. So when my notebooks end up on top of the refrigerator during his “cleaning” spree, it takes me days to find them. And that’s my excuse for not blogging. And not cooking. And you know what, for not doing anything this weekend.

I did make this stir-fry the other night because what’s easier than a stir-fry? I used tofu but shrimp or chicken would be delicious in this. If you’re doing shrimp, I would either remove the shrimp from the pan before you do the vegetables or cook the shrimp last so you don’t overcook them. Any vegetable would be great: carrots, cauliflower, bell peppers, just whatever you want pretty much.

Spicy Tofu Stir-Fry
Ingredients
  • 5 tablespoons low-sodium soy sauce divided
  • 2 teaspoons cornstarch divided
  • 1 pound extra-firm tofu pressed and cubed (I buy the pre-cubed. It’s perfect for this!)
  • 1 tablespoons vegetable oil
  • 1/2 cup vegetable broth or water
  • splash of seasoned rice wine vinegar
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 5 cloves garlic minced
  • 1 teaspoon chile paste with garlic
  • 2 cups broccoli chopped
  • 1 cup drained sliced water chestnuts
  • 1 cup 1/2-inch sliced green onion tops
  • 3/4 cup dry-roasted peanuts
  • brown rice for serving
Instructions
  1. Combine 2 tablespoons low-sodium soy sauce and cornstarch in a large bowl. Add cubed tofu and toss to make sure all the tofu is covered. Refrigerate for at least 15 minutes.
  2. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the tofu and brown on all sides. While that is working, combine the remaining 3 tablespoons of low-sodium soy sauce, 1 teaspoon cornstarch, vegetable broth, seasoned rice wine vinegar, minced green onions, ginger, garlic, and chile paste in a small bowl. Add to pan and cook, stirring constantly, for about 1 minute until thickened. Add broccoli; cover the pan and cook for just a few minutes, or until broccoli is tender. Add water chestnuts, green onion tops, and peanuts; stir to combine. Serve on top of hot rice.


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