|Asian inspired tofu salad. Nom Nom Nom.|
I know this post may seem like more than a slight departure from my typical secondhand scores and thrift philosophy, but I simply had to share.
If you recall from my last post, my springtime to-do list included a desire to eat less junk. So in my quest to eat fresh, health-conscious meals, I made this tasty creation.
I started with firm tofu drained and cubed and I pan fried it in sriracha and light soy sauce. I added tiny slivers of dried apricot, a bit of scallions and just a sprinkling of crushed raw almonds for crunch. Sweet, savory and a bit spicy. Yum yum.
|Hey. Whhhhhooo is that eyeing up my dinner?|
After browning the tofu, I removed the mixture from the heat and stuck it in the fridge to cool a bit while I prepared the greens. Just the ordinary lettuce, mushrooms, tomatoes, carrots. But with that asian tofu fry on top... Perfection!
And if you notice from my little pair of kitchen onlookers, I had some help creating the meal.
After all, where would be without the salt and pepper?
|Basic seasonings in adorable shakers!|
As luck would have it, I recently won these kitchen cuties from the lovely Shannon from The Recycle-ista. Thank you again, Shannon!
So with my new owls to watch over me, I have officially embarked on the journey toward healthier eating.
|Apricots, almonds and scallions. Oh my!|
What's cooking with you?