That’s right, it’s tofu time. Y’all knew it was coming. Believe me, it’s definitely worth trying this recipe at least once. I did and now I can’t stop making it. But before I share the tofu greatness, I’ve gotta show you what the hubs just ate. He asked what was for dessert immediately after inhaling his dinner, as he does every evening. Actually, he never technically asks, he simply states “I like ice cream” (he’s talking about banana soft serve, by the way), and that means it’s time for dessert. Then, while I’m getting it ready, he’ll shout into the kitchen, “I liiiike ice cream. I like it.” Sometimes if I take too long, he’ll appear in the kitchen with a pouty, crying face, point to his belly, and say, “Here. Here.”
We have the best way of communicating.
I asked him what he wanted tonight, and he responded with “I like ice cream”. I replied that I was aware of that, but that he had lots of options to go with his ice cream: a healthy brownie, beany blondie, or spelt cake (I’ve been busy!). Of course, he chose all three. He’s not spoiled at all.
It doesn’t get much more extravagant than this, and he went crazy over it. This is what’s on the plate:
Chocolate Chip Blondie
Banana Soft Serve
Peanut Butter Chocolate Sauce
THAT is how you eat dessert…or at least how a spoiled husband eats dessert. Now, let’s move on to dinner, shall we?
This is an Asian-inspired dish that is simple, delicious, and full of protein. Please forgive the lack of pictures – you see, the hubs is always starving when I get home from work, and it’s a mad dash to get food on the table to ease his growling stomach. No time for photography. It was hard enough to get the shoddy pictures I did get…he didn’t seem to like his food being ready and not being able to eat it.
Quinoa with Glazed Tofu and Broccoli
(tofu recipe by VYY)
1 cup dry quinoa
1 cup water
1/8 cup sliced onion
2 small whole garlic cloves
2 tsp olive oil
1/4 tsp salt
I threw all of the above ingredients in the ricemaker last night. Easy, easy, easy.
2 cups broccoli, chopped bite size
Salt, to taste
Sautee the broccoli in an inch of water until the water is gone and the broccoli is still bright green, but tender. Add salt, to taste, and set aside.
Tofu: (the best part!)
1 package hard tofu
3 T liquid aminos
3 T honey (can be agave, but must be a liquid sweetener)
Juice of 1 lime
1 big clove crushed garlic
1/8 – 1/4 crushed red pepper flakes (depending how spicy you want it)
Cut the tofu into 1/2-inch slices, and then in half again to form triangles. Sautee in two DRY frying pans on medium heat – do not add oil! Whisk together all of the ingredients for the glaze. Flip the tofu, and when golden on both sides, add equal halves of the glaze to each pan. Let the glaze boil down, and when sticky, flip tofu again.
Add broccoli when the tofu is light brown on both sides. The glaze should no longer be thin, but be careful, it is easy to let the glaze cook for too long. If you think it looks or smells done, don’t wait – turn off the stove! Serve glazed tofu and broccoli on a bed of quinoa.
That’s all there is to it! Such a tasty meal and oh-so-healthy! Definitely my new favorite way to eat tofu. I’m pretty sure it’s the hubs’s new favorite, too, based on his rave review:
“I like it.”
~Becky, a glazed skinnyfat girl