Happy family day, or if you are in the US, President's day! Either way, I hope you are enjoying your day off. Unfortunately I have to work today. Somebody (Tino!) asked me if it's because I don't have kids. Imagine if everyone who had kids had the day off and all those who didn't had to work.. that would be a real kick in the shins. But no, family day is a provincial holiday and since I am employed federally I have to work. Ah well, at least my usual Starbucks was open.. things could be worse. And yes I know how bad that sounds.
I decided to skate to work today. It saves me about 5 blocks of walking, and in this -25 weather I'll take what I can get! I love living so close to the canal. We have had such a warm winter this year that I haven't been able to skate much so I figured I should take advantage. I did get to skate twice this weekend and it was so much fun! I have the skating bug now.
I haven't posted much on the blog in 2016. I have cooked a bit here and there but just haven't gotten around to sharing any recipes. Or rather the ONE recipe- as I seem to keep making the same sort of dish over and over- an oven baked chicken and potatoes dish. I will share it soon, as it is really yummy and easy to make. I have contemplated turning this blog into a hockey column as it would seem I've gotten
I thought I would share this easy, healthy, vegetarian recipe. I got inspiration from a magazine from Canadian Living called "Quick Prep Dinners". I made it a few weeks ago at S's and it was yummy and filling! Apparently I make a big mess when I cook..what else is new :) Some people cook and clean as they go, and others use every dish in the kitchen and by the end it looks like a tornado has hit. I am definitely the latter. For step-by-step photos and..
- 1 package extra firm tofu
- 1 tablespoon cornstarch
- 1-2 tablespoons vegetable oil
- 1 package cremini mushrooms
- 2 cloves garlic (recipe said 4 but I modified)
- 1 tablespoon grated ginger
- 3 cups broccoli florets
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 3/4 cup water
- 3 packages fresh udon noodles
- 2 green onions
- 1 teaspoon sesame oil
Be sure to drain tofu at least an hour beforehand. This is much easier than it sounds. Just cut the tofu into slices, spread between kitchen towels and then put some heavy books on top. This gets the liquid out and allows the tofu to get extra crispy when you cook it.
- Pat tofu dry, coat with cornstarch. Heat 4 teaspoons of vegetable oil in a pan, and stir fry the tofu for about 10 minutes until crispy and golden. Remove from pan
- Heat remaining oil, add garlic, ginger and mushrooms and saute for about 2 minutes. Add broccoli. Stir fry for 3 more minutes. Add water, sriracha, hoisin and bring to a boil.
- Reduce heat to low, add noodles tossing to coat. Simmer 2 minutes until sauce has thickened. Add tofu, green onions and sesame oil, tossing to coat for 1 more minute.
That's it. Easy peasy.