After the meaty feast, I thought we should have something more veg-ful on Sunday. So I dragged out the box of tofu that was dangerously close to its sell-by date, marinated it in some Makoto Ginger Dressing (man, that stuff is gooooood), and rolled it in breadcrumbs for a nice pan fry. To appease the non-tofu-lover in my house, I made some peanut noodles with leftover bowtie pasta.
I had also picked up some baby bok choy at Wegman's the other day and decided to braise it. I found several recipes for braised bok choy on the Web, with cooking times ranging from 8 to 30 minutes. I decided to wing it. I had leftover beef stock from the short ribs, so used that as my braising liquid and added a pinch of soy. The result - ugly brownish bok choy. But it tasted yummy, and was nice and tender. I'd do it again, but use good old-fashioned Kosher salt in place of the soy, to prevent excess discoloration.
To round off the meal, I sliced up and simply salted a yellow tomato. When I plated my
He polished everything off and then said those three words I never thought I'd hear from him.
"More tofu, please."
Post a Comment