High raves for the Chili-Glazed Tofu over Asparagus and Rice! Mom said, "This is a real success. Put it in the regular rotation." Here's how I prepared it...
I first drained the tofu then placed it on top of paper towels on a cookie sheet with paper towels on top, then a cutting board, then a cookbook (for weight). After the tofu drained for over an hour, I cubed the tofu into small - maybe 1/2-inch - cubes. I cooked it in the peanut oil until it was lightly browned all around.
I cut the asparagus and carrots into bite size pieces (I didn't used shredded carrots, instead I used fresh that I sliced to be about the size of the asparagus). Then I roasted the vegetables in a 350° oven for about 30 minutes.
I doubled the sauce and when I cooked it I let it reduce quite a bit. I didn't have hot chili sauce with garlic, so I used sweet chili sauce and added a couple pinches of red pepper flakes. Additionally, because I doubled the sauce, instead of using 2 teaspoons of minced ginger I used 1 teaspoon ginger and 1 teaspoon minced garlic.
I didn't mix the rice and vegetables together. Instead I kept the rice separate so I added the sesame oil to the vegetables. I made more rice than the recipe called for and I wanted to be able to use the rice for another recipe later this week.
This was a fairly easy recipe to prepare and truly tasty. Yes, I will make this again.
I stopped by the Grocery last week and picked up some extra firm tofu since I haven't had any for awhile. So, I knew I wanted to make some kind of tofu dish, but wasn't quite sure what. Yesterday I stopped by Whole Foods and picked up some fresh asparagus (from Chile), some yummy fresh carrots (I can't seem to pass carrots up whenever I visit Whole Foods), and some baby bok choy. But, I still didn't know what I wanted to make.
This morning I searched the Internet for "tofu asparagus rice" and found a Chili-Glazed Tofu Over Asparagus and Rice recipe that is highly rated. I think this is what I'll make. As an extra bonus, I actually have all the ingredients on hand!
Mmmm...I like black eye peas! This Hoppin' John recipe is terrific and I believe I will make it again sometime. Also, everyone truly enjoyed the bok choy. I don't think mom or dad had ever had bok choy as a separate dish before; I know I've used it as an ingredient in other recipes, but not as its own dish. They both really enjoyed it! I'm glad.
For dessert I ended up making a trifle. I used two of my Weight Watchers cookbooks to make a mash-up. Below is the recipe I made. I must say it was mighty tasty. Very easy too. I will definitely make it again!
1 package vanilla-flavored instant pudding mix (the size that serves 4) 2 cups skim milk 1 cup frozen light whipped topping (thawed) 1 tablespoon grated orange zest (I used the zest of 2 oranges) 1 angel food cake, cut into cubes (I used a store-bought cake that looked like it was prepared in a bundt cake pan) 1 cup orange juice 1 20 oz can unsweetened pineapple tidbits, drained 4 small navel oranges, peeled, sectioned, and cut into chunks 3 ruby red grapefruit, peeled, sectioned, and cut into chunks 1 pint fresh blueberries 2 tablespoons shredded coconut 1/4 cup sliced unblanched almonds
1- Prepare the pudding mix with the milk according to package directions. Stir the orange zest and whipped topping into pudding mixture.
2- Place 1/2 of the cake cubes into a large bowl. Pour 1/2 cup orange juice over cake cubes. Spoon 1/2 of pudding mixture over cake cubes. Add the fruit from 2 oranges and 1 1/2 grapefruit, 1/2 of the pineapple tidbits, and 1/2 of the blueberries on top of pudding mixture.
3- Follow step 2 with the remaining ingredients. Refrigerate for at least 2 hours before serving.
4- Shortly before serving, toast the almonds and coconut in a large non-stick skillet. Toast the almonds first for about 2 minutes, stirring constantly. Add the coconut and stir for about 2 more minutes until both are lightly browned. Transfer to a heatproof dish to serve from.
5- Just before serving, add a bit more whipped topping to individual servings and sprinkle with toasted almonds and coconut.
FYI...when I section citrus I use a knife to cut the peel away and then cut the sections out to only have fruit and to leave any membrane or pith behind. It's a bit messy to do it this way, but totally worth it!
We got at least 8 servings from this dish. Very good!
Thanks for visiting my blog. It's all about what's for dinner - Sunday dinner that is.
Mostly vegetarian dinner menus. Includes links to recipes when available, as well as comments on modifications made. There are always "After Dinner Thoughts" where I discuss what worked, what didn't , which recipes are keepers and which will not be cooked again.