Yay! This is officially my 25th post! I know things were a little slow last week, but it’s so difficult for me to juggle my time when guests are in the house. I’ve mastered the art of time management in the context of work and school, but it seems I have much to learn when it comes to personal projects.
It was really great to spend time with JB’s friends. My favorite part was seeing pieces of his humor expressed in theirs’. I knew that they were all very close in high school, but it was so fun to be able to realize just much they had shaped each other. I hope they come back and visit soon… then I can make Cara’s puppychow and not feel guilty about it. If you remember from my last post, I was excited to have three boys in the house with the hope that they would eat all those delicious muffins before I gobbled them up myself. To be quite honest, I think I ate the more muffins than anyone else, BUT the boys said they were great. I am happy to report that they were all gone by Friday. I’d call that a huge success.
One of the biggest complaints that I hear about veganism is that it “seems so hard.” Sure, any major lifestyle change can be overwhelming at the onset, but like anything else, the scariness dissipates once you find your routine. Today I have an easy meal for you in case you’re in need of some inspiration. The good news? There are no “weird” ingredients in this recipe. You’ll be able to pull this together with items that you can find in your local grocery store – no Whole Foods required! It’s also a relatively quick to pull together. Enjoy!
Hot & Spicy Tofu
- 2 tablespoons peanut oil
- 1 pound extra firm tofu, drained and cubed
- 1 red onion, sliced into half moons
- 1 green bell pepper, sliced
- 1 green chile pepper, chopped (I used a jalapeno)
- 3 cloves garlic, minced
- 1/3 cup hot water
- 3 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon crushed red pepper flakes
- Heat peanut oil in a large frying pan over medium-high heat. Toss the tofu in the oil, and cook until browned on all sides. This can take several minutes, so keep an eye on it.
- Add the onion, bell pepper, chile pepper, and garlic. Cook until just tender, about 5 more minutes.
- In a bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes.
- Pour the sauce mixture over the tofu and vegetables and toss to coat. Simmer for 3-5 minutes until sauce thickens slightly.
- Serve either alone or over rice.
What are your favorite stir fry recipes? Link me in the comments! I’d love to try them out.