I was so excited that today was an early release day. I got home by 2... blissful. I know. When I got to the teachers' lounge for lunch there were seven different cakes on the table along with a variety of cheesecakes... I resisted! It was quite the battle.
I think I have done pretty good so far. I have had a few slip ups here and there but they have been pretty minor. Thank you Rachell for the suggestions. After reading it, I wanted a tomato but we don't have any. Oh well.
I had my first veggie burger on Saturday... it was not too bad.
Anyways, I need to get some cleaning and lesson planning done and finish my deluctible black beans. YUM
Thanks for everyone who commented... it was a delight to read. For some reason i cannot get pictures to upload today so sorry... no pictures.
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Hey I found this recipe and it has tofu in it. It sounded pretty good to me. The only thing it that if you serve it over noodles you need to check the ingredients and make sure there are no eggs. Last night we tried out some eggless egg noodles. They were good. I couldn't tell a difference.
ReplyDeleteVEGETABLE AND TOFU STIR-FRY
MARINADE:
1 sm. onion, finely chopped
1/4 c. peanut oil
1/4 c. lemon juice
1/4 c. reduced-sodium soy sauce
2 tsp. honey
1 tbsp. fresh ginger, grated
2 cloves garlic, minced or crushed
8 oz. firm tofu
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 c. mung bean sprouts
5-6 green onions (white and green parts), sliced
1 c. (1 med.) red bell pepper, diced
1 c. mushrooms, sliced
2 c. Chinese cabbage, shredded
6 c. cooked brown rice or 12 oz. Chinese noodles, cooked and drained
In a small bowl, combine the marinade ingredients. Add the tofu chunks. Refrigerate for several hours.
Drain the tofu. Reserve 1/2 cup of marinade. Strain it into a small saucepan. Warm the marinade over low heat.
In a wok or skillet, heat the oil until it begins to smoke, about 30 seconds. Add ginger and garlic; saute over medium heat for 1 to 2 minutes. Increase the heat and add the tofu chunks. Stir-fry for 2 to 3 minutes until tofu starts browning.
Slide the tofu to one side of the wok or skillet. Add vegetables and stir constantly for 2 to 3 minutes or until vegetables are crisp-tender. Add 2 tablespoons of the warmed marinade. Cook for another 3 minutes. Serve over rice or Chinese noodles. Serves 6.
This site looked like it had good recipes.
ReplyDeletewww.chooseveg.com