I don’t know what it would be called, as I just threw a couple things together, but I really enjoyed the dinner I made myself last night (and am eating this afternoon for lunch).
Ingredients:
- 1 block of Tofu cut into bite-size chunks
- 1 Red Pepper cut into bite-size chunks
- Pine Nuts
- Tamari (Soy Sauce)
- Pure Sesame Oil
- Sweet Chili Sauce
- Pepper and Sea Salt to taste
- Olive Oil
- Baby Arugala
I put all the ingredients up to the Olive Oil (excluding the Pine Nuts) into a pan and sauteed. I didn’t measure anything out, so you could experiment to taste. I know I put in more Tamari than the other two – and probably more Chili Sauce than Sesame Oil. I added the Pine Nuts a few minutes in. After constantly stirring, I let everything sit for a couple minutes so it would get nice and brown. Then, I would stir some more and let it sit on another side.
Once the Tofu looked wonderfully brown, I scooped out one serving onto a bed of Baby Arugala, and it looked absolutely wonderful, in my opinion. It tasted good, too. Next time, I may try to measure some stuff out to make this consistent. Also, instead of sauteeing, I’d like to marinate the Tofu in the sauce for an hour or two and then grill it. We’ll see how that works.
For a side, I had some Spanish Rice. I know what you’re saying – Spanish Rice with an Asian flavored dish? Well, my mother-in-law had already made the rice, and I was gonna have some sort of rice with this dish anyway. AND, when my mother-in-law makes her rice, you eat it. I don’t care if you’re having mac and cheese, you have a side of the rice – it’s waaaay too good to pass up. Next time I make this, I may take a picture of it – add the visual of what the dishes look like.
This is something I’d love to make for Linda and Dante sometime (unless they have an aversion to Tofu – like Christine….maybe I can get Christine to try this – so good).
