tonight's supper, for the record
Since my Plan A recipe for supper didn't work out - due to the produce I'd been planning on using needing to be composted - I had to come up with something on the fly. Normally I suck at improvising in the kitchen, which is why I'm a better baker than cook. But since the produce I did have was pretty much the same as from the last major dish I made (which was what cynderella328 had for lunch today), I needed to shake up the flavour some. This is what I came up with
1/4 cup rice wine vinegar
1 Tbsp Annie's horseradish mustard
several Tbsp minced ginger
a couple dashes Thai fish sauce
(no garlic as it's not a flavour cynderella328 enjoys)
combine with a few Tbsp of water, and pour over ~1lb of sliced tofu. Stir every few minutes while slicing everything else to distribute marinade.
2 carrots (I would have put more but CynHubby finds carrots too sweet in generally savoury dishes)
1/2 a small red onion
1 japanese eggplant (the long skinny ones)
1 sweet pepper
4 small zucchini
1 medium summer squash
~1/2 cup toasted cashews
toast raw cashews in pan, stirring frequently.
in wok saute onion, then add eggplant and carrots. meanwhile in frypan, fry tofu. when removing the tofu from the marinade, reserve liquid for use with squashes.
transfer fried tofu to plate with lid, then transfer eggplant mix to frypan (eggplant takes a while).
Toss zucchini & summer squash with marinade, then deposit all in wok. Stir frequently to distribute marinade, but also allow to simmer with lid to completely cook vegetables. 90 seconds before service, return tofu to wok for reheating.
serve garnished with the toasted cashews.
Notes for next time - more salt, more tofu, less zucchini
ETA, the next day: cynderella328 pronounced the results "yummy!"
1/4 cup rice wine vinegar
1 Tbsp Annie's horseradish mustard
several Tbsp minced ginger
a couple dashes Thai fish sauce
(no garlic as it's not a flavour cynderella328 enjoys)
combine with a few Tbsp of water, and pour over ~1lb of sliced tofu. Stir every few minutes while slicing everything else to distribute marinade.
2 carrots (I would have put more but CynHubby finds carrots too sweet in generally savoury dishes)
1/2 a small red onion
1 japanese eggplant (the long skinny ones)
1 sweet pepper
4 small zucchini
1 medium summer squash
~1/2 cup toasted cashews
toast raw cashews in pan, stirring frequently.
in wok saute onion, then add eggplant and carrots. meanwhile in frypan, fry tofu. when removing the tofu from the marinade, reserve liquid for use with squashes.
transfer fried tofu to plate with lid, then transfer eggplant mix to frypan (eggplant takes a while).
Toss zucchini & summer squash with marinade, then deposit all in wok. Stir frequently to distribute marinade, but also allow to simmer with lid to completely cook vegetables. 90 seconds before service, return tofu to wok for reheating.
serve garnished with the toasted cashews.
Notes for next time - more salt, more tofu, less zucchini
ETA, the next day: cynderella328 pronounced the results "yummy!"