Takeout Orange Tofu

So since moving to South Carolina the one type of food I really haven’t ventured out in finding a great take out in is Chinese. We’ve had awesome pizza, awesome Mexican (gosh, yeah… I could eat at the Mexican restaurants every other day if I allowed myself to), we even went to a ramen house! Well, when I was pregnant I had such a craving for the delicious tofu from my favorite Chinese take out place in NY, that I had to figure out something. So we picked out the Takeout Orange Tofu from Vegan Junk Food by Lane Gold and we went and bought all the ingredients and were super excited to make it… well, skip to an unexpected trip to NY, having a baby, staying there for almost 3 months… lets just say that tofu never got made.. UNTIL! We made it when we got home.

Alright, so you know how when you order Chinese take out tofu it’s got that pillowy texture and the sauce gets all soaked up and you regret not ordering another quart because you’ve just devoured that one in 5 seconds flat? Well that’s how this tofu was. I’ve never ever ever made such good tofu in my whole entire life. Seriously. And I’ve been known to make some killer tofu, and devouring whole bricks myself. This stuff was awesome. I started by freezing the block of tofu and then thawing it out, I added that awesome orange sauce from the cookbook that had such complex and yummy flavors it was absurd and then I added it to an awesome brown rice pilaf with edamame and steamed sugar snap peas. Delish!

Have I mentioned how much I’m in love with sugar snap peas right now? My favorite way to make them is to steam them lightly and to make a soy sauce – sesame – butter sauce to drizzle over the top. Or you know, just snack on them raw and enjoy the delicious snap and the cool refreshing sweet flavor that bursts in your mouth. GOSH. I want this dish right now.

 

Bon Appetit!

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Two of My Favorite Things

Today I just wanted to talk about two of my favorite things to eat.

Cookies and Salad.

Yup, I said it. A pretty much guaranteed unhealthy item and a fairly healthy item. They cancel each other out, right?

So anyways… one of my favorite cookies ever are the Chewy Chocolate Gingerbread cookies from Martha Stewart’s Cookie Book. When I first got this cookbook I was super excited because I loved the lay out.. I loved how in the glossary there was a picture of each cookie… so you didn’t have to go to the recipe to see what kind of cookie it was (if you were unfamiliar with it). Well… needless to say, the book is a 50/50 in my opinion. I’ve had some really awesome cookies and I’ve had some that were yucky and didn’t come out like she says they’re supposed to. But these gingerbread cookies, yum! Gingerbread cookies are one of my favorites and to add big chunks of chocolate, delish!

They’ve got sugar on the outside to make them a bit crunchy, yet they’re soft and chewy in the inside. They are definitely a cookie from heaven.

Alright, now I’m going to admit something that I’ve never heard of anyone else doing.. It’s got to do with my salads. And no, I don’t crumble my cookies into them… although, chocolate chip cookies dipped in mustard are amazingly good… but that’s a different post.. (..maybe…?) Anyways. Here goes, I hope ya’ll don’t think I’m too weird..

I absolutely love, love love LOVE steaming hot brown rice or quinoa on top of my salads. I love it when it wilts the lettuce and makes the cucumbers all warm and toasty. I love how the dressing gets soaked right up into the grains and flavors them intensely. Every time I make a salad and throw steaming grains on top people look at me like I’m a weirdo. I used to do it at work on my lunch break and people would be “grossed out”, the boy thinks I’m weird and nasty… I’ve just never met anyone else who does it. Do you? Have you ever tried it? Am I as weird as everyone makes me out to be? Who knows.. but I highly suggest it to anyone who loves salads and hot steamy grains.

Mmmmm… yummy.

 

Bon Appetit!