I’m totally sad that I had to sleep in past 5:30 a.m. today. It was horrible.
There are approximately 2″ of snow on the ground, and schools are cancelled because Seattlelites freak out about snow. Chaos ensues when the first flake drops, and suddenly cars and busses have broken down, and everyone’s in hysterics. It’s great for me/ wildly unproductive and inefficient for the city.
Snow day plan: confront a daunting project whose existence has been the bane of my existence, get my hair cut by a professional (read: not myself because I’m starting to look unkempt), clean my apartment, work out, and make a stir-fry with tofu because I’m feeling mildly protein-deprived. This is one of my favorite easy stir-fries.
Enjoy your day– snow or otherwise. lv, molly
Spicy Stir-Fried Tofu + Broccoli
1/2 lb firm tofu
2 Tbl peanut oil
1 red bell pepper, seeded and cut in thin strips
2 garlic cloves, minced
1 Tbl minced fresh ginger
2 scallions, white and light green parts separated from the dark green, chopped
1/2 lb baby broccoli, stems sliced, leaves or florets left whole
2 tablespoons soy sauce
1 tsp Asian chili paste, such as sambal oelek
Salt to taste
3 Tbl water
Press tofu, and cut into cubes.
Heat ~1 Tbl oil over medium-high heat in a skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels.
Add the remaining oil to the pan, and saute the red pepper for 3 mins. Add the garlic, ginger and the light part of the scallions. Stir-fry for ~30 secs, and then add the broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about 2 mins, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well-seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve with brown rice.