So, I'm working on this paper, but I've just been reminded that it's been a bit since I've updated the blog, so here I am. Part of me wants to say something like, "It's been a crazy couple of weeks." but the only things I could offer in support of that statement pertain to my personal life and therefore have no place being broadcast in the blogosphere. What I will say is this: I haven't cooked anything too interesting recently, but the soup was a success. And I've started a new exercise regimen.
And actually, I do have a recipe I can share! It's one I've been making for a while now, but it's been very well received by my husband. It can be quite time consuming because there are a lot of veggies to cut up, but it's very tasty.
Sweet & Sour Tofu stir-fry
1 package of extra-firm tofu
3 or more peppers in a variety of colors
1 8 ounce package of mushrooms
1 sweet potato
1 or 1/2 of an onion (depending on it's size and personal preference)
2 Handfuls of green beans
1 cup Cantonese style duck sauce
2-3 tablespoons ketchup
1/2 a teaspoon crushed red pepper
a couple good shakes of hot sauce (do this to taste)
1 teaspoon minced garlic (I use the jarred stuff)
a knob of chopped ginger (about 1 tablespoon or more)
drain the tofu and cut it into chunky strips. Mix the ingredients for the sauce together and pour over the tofu in a container. Place it in the refrigerator to marinate while you cut veggies.
Cut the sweet potato into 1/2 inch chunks or thinner. Put it in a big frying pan (wok, stir-fry pan or Chef's pan) that has been generously sprayed with Pam and start cooking it at medium-low temp. Cut up the onion into chunks and put half of the cut up onion in with the potatoes. Next, cut up the mushrooms into chunks or slices and add them to the pan as well. Let that cook while you cut up the rest of the vegetables, stirring occasionally to keep it from burning to the bottom. If needed, spray more Pam.
Clean and cut all the other vegetables and put them aside. When the sweet potatoes are beginning to get soft enough to eat (but while still a little hard) add in the rest of the vegetables and mix gently. Cover with lid and let steam for a while. The temperature may need to be adjusted up or down to keep things from burning or cooking too quickly. When the are all reaching al dente level (basically cooked, but still a little crisp) add the tofu and it's sauce to the pan and mix well, but gently so as not to destroy the potatoes. Let that simmer on the stover covered until the tofu is hot, stirring occasionally, then remove the lid and let it cook for another few minutes to get rid of some liquid.
Serve it with some rice or couscous and some flour tortillas to make wraps. It's quite yum!
NOTE: This can be made with beef or chicken, as well. You may want to increase marinade times with meat, though.
Thanks for the distraction guys! Now, back to writing that paper. ;)