It requires very large and straight vegetables cut into shorter rounds that still stick and wobble or topple over or turn to mush. The secret to them is wring, wring, wring out the moisture! And as for the spiralizer, I have a food processor with the grate/julienne disc blade for cheese or French fries that makes perfect zoodles…way better than the spiralizer doohicky I also have. On the subject of zoodles, I have started using alternatives like these and cauliflower rice/crust to cut carbs, and I have to say that I really like them so far. For all of these reasons, your recipes seem to fit into our life just right! P.S. We love our dessert-y snacks, but also try to eat very healthy, with a Paleo-ethnic flair. He was smitten! I also just started food prepping since my hubs has returned to the military and I’ve returned to university classes, meaning neither of us have much time to cook anymore. She was right! I love your blog and have tried several recipes (out of the dozens I’ve printed off), which have all turned out so nummy! Last night, I made the peanut butter cookie dough balls for my hubby, who loves to eat raw cookie dough more than cookies for dessert but also loves dates ever since he tried them for the first time on our backpacking travels abroad. She said you were very funny and had unique but simple recipes using our pantry staples that I’d love. My healthy, adventurous and amazing mother that taught me cook and appreciate food turned me on to your newsletters a while back. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. When the asparagus is bright green and tender crisp, add the carrots and toss together. Veggies: Return the pan to the heat and add the asparagus with 1/4 cup stir fry sauce.
Remove from the pan and drain on paper towel lined plates. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit – have a cover ready or just skip the sauce at this point). Heat the oil in a large nonstick skillet over medium heat. Wait a few minutes and press again – there’s lotsa water in there! Cut the tofu slices into small cubes. Cut the tofu into slices and press with a paper towel to remove excess moisture. Tofu: Cook the rice or farro according to package directions.Sauce: Puree all the sauce ingredients together in a food processor until smooth.I am sosososo excited for lunches this week. The flavors will soak their magic into everything and YUM. But if you’re generally hungry and you like lunch leftovers (me! me! me!) then make as much of this as you can store in your fridge. I mean, don’t, because it serves 6 people already.
TOFU DISHES PLUS
Plus I think it’s healthy or whatever you call it.
TOFU DISHES HOW TO
I still don’t know how to pronounce that (pharaoh? or farr-oh) but I do know that I used it as a nice comfy bed for my honey ginger tofu and veggie stir fry and it was a really good thing. Please advise.Īnother tip: try using farro.
They are long and bendy and more fun to eat than the old box-grater variety.Īnd side note – do I need to buy a spiralizer in order to continue my life as a food blogger? Because I’m starting to wonder about those zoodles.
TOFU DISHES SKIN
I don’t mean just peeling the skin off, I mean peeling the skin off and then using the peeler to peel the carrots themselves into long curly strips almost like noodles. A few final tips for your veggie stir fry: I’m really into this new trick that involves peeling my carrots instead of grating them.
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