steveo73 wrote: ↑Tue Aug 10, 2021 7:24 pm
The granola, Mexican and Noodles I think are as good as eating out at a restaurant but the cost is a pittance.
More details on the recipes if you don't mind. I usually do steel cut oatmeal with some fruit for breakfast, but I'm not opposed to mixing it up and my version of tacos has some roasted sweet potato, but you're making me hungry for lunch by describing this great food you prepare.
I'm in the middle of making myself a favorite recipe - tofu stir fry with almond butter marinade. Recipe below if you like.
TOFU
• 1 12-ounce (340 g) package extra firm tofu
MARINADE
• 1 Tbsp sesame oil (+1 Tbsp for cooking)
• 4 Tbsp tamari / soy sauce
• 3 Tbsp maple syrup
• 2 Tbsp almond butter
• 2 Tbsp lime juice
• 1-2 tsp chili garlic sauce or 1/2 tsp red pepper flake or 1-2 Thai chilies, minced
VEGGIES
• 1 pound green beans, trimmed
• Several small, sweet peppers
• 2-3 small spicy peppers
Instructions
1. Preheat oven to 400 degrees F (~200 C) and line a baking sheet with parchment paper. Wrap tofu in a clean, absorbent towel and set something on top, to press out moisture.
2. Once oven is preheated, unwrap tofu and cut into small cubes. Arrange on the lined baking sheet in an even layer and bake for 25-30 minutes or until puffy, dried out, and slightly crispy on the edges (see photo). The longer you bake it, the firmer and crispier it will get, so adjust cooking time accordingly.
3. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and chili garlic sauce/red pepper flake/Thai chilies. Then taste and adjust flavor as needed, adding more almond butter for creaminess / nuttiness, tamari for saltiness, lime juice for acidity, or chili garlic sauce for heat. Set aside.
4. Add baked tofu to the sauce and marinate for 5 min, stirring occasionally.
5. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind (this will be added to the vegetables for flavor).
6. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
7. To the skillet, add remaining 1 Tbsp (15 ml) sesame oil, green beans and peppers and 2-3 Tbsp (30-45 ml) of the marinade. Cover to steam until green beans are slightly tender. Then remove lid, increase heat to medium high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.