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.
- 5 tablespoons low-sodium soy sauce divided
- 2 teaspoons cornstarch divided
- 1 pound extra-firm tofu pressed and cubed (I buy the pre-cubed. Itâ€™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
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.
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.