Friday, January 28, 2011

Weeknight Dinner: Rachael's Tofu StirFry (Guest Post)

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This week, one of my best friends, Rachael and I were on GChat talking about our dinners.  This actually happens quite a lot.  Rachael is a vegetarian and is extremely  health conscious; she's also the owner of the beautiful blog Eletrikfish.  She is the most talented photographer that I know.  Also, I usually talk about her as R on the blog but since I'm posting HER blog and it says her name, I figure her name is now open to the world.

Anyway, her dinner sounded so good that I asked her if I could post it, and if she would take a picture for me.  This is definitely going to be one of the best pictures that I have on this blog!  I wanted to incorporate a little of Rachael's "essence" since she is a firecracker.  So, an excerpt from her e-mail:  this is one of her first sentences to me (after "yo"), "can't give you measurements because it is stir-fry. (but you're a kitchen genius so i'm sure you'll know what's appropriate)"  She is so confident in my kitchen abilities!! 

Last thing about Rachael; her and I have been through many, many, many good and bad days, nights, weeks, months, etc.  Since I first had the pleasure of meeting her, literally my first day of college, she has been one of those people you can always rely on.  They are hard to come by...at least that's what I've found.  So, I'm very grateful not only for her friendship but for her!  She's wonderful, I couldn't say enough good things about her, so I'm just going to move onto her food.
Rachael's Tofu StirFry
Serves:  4
2 cups brown rice
2 cups firm tofu
1/2 cup panko breadcrumbs (italian herb)
1 cup steamed snap peas
1/4 cup lemon juice
3 tablespoons soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1 cup chick peas
1/4 cup sesame seeds (optional)

First, start the rice according to package directions.  Then, remove the tofu out of the container.  Get the water out of the tofu and let is sit out for about 5 minutes, then cube the tofu and pour panko breadcrumbs over it.  Fry the tofu in a tablespoon of olive oil.  When the rice is getting "close to finished" steam the peas.  I'll let Rachael take it from here:
"After tofu breading is golden toasty i toss the rice into the pan, add the peas, and splash the mix with soy sauce, lemon juice, and a little bit of garlic powder + pepper. push it all around in the pan a bit 'til everything is mixed" Dump everything in the pan onto my plates. add the chick peas and sesame seeds (i do use a lot of those) then EAT. wait, no, pour a glass of wine and THEN i eat! (:"

I just love Rachael.  She uses a lot of sesame seeds, and, another suggestion, is to store these separately, so only use what you need.  That way, they keep fresh longer, and Rachael gets to reuse them through the week in other dishes.  Cooking for one is really hard; I know.  But this is such a quick and easy meal, and tasty!  Perfect for a vegetarian or John and I who are trying (not very hard apparently) to watch what we eat!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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