Monday night: Fridge clearing night....

So, we are kind of running low on ingredients, so time to start using up whatever's left....

Grilled tofu, vegetable medley and salad

We had half of the block of tofu left, as well as some Brussells sprouts and baby carrots.  I grilled the tofu until crispy on the outside, and firm in the middle, compare to a steak done medium.  Same recipe for the veggies as the other night as well.  Parboiled the sprouts while the onions and carrots were caramelizing, and finished off together in olive oil over a medium high heat, and a pinch of battibecco.  Basic salad on the side (green leaf lettuce, cucumbers, tomatoes and radishes).

Cost: FREE! (all ingredients have been accounted for previously)

Time: 25 minutes

Difficulty: 3 (the two stage cooking of the Brussels sprouts and getting the tofu to perfection bump it up)

Thursday: Tofu and Veggie Stir-fry

This stir-fry takes a little bit of planning.  Marinate firm or extra firm tofu in a mixture of soy sauce, seasoned rice vinegar, a dash of sugar and sliced fresh ginger overnight first.  Well worth the effort.

Carrots, celery, onions, lots of broccoli, yellow peppers, fresh ginger and marinated tofu.  Heat wok and a separate pan of oil.  Toss veggies in wok starting with onion, then work your way from densest to least dense.  While that's going, fry the tofu in peanut oil until firm and toasty on the outside.  Once ready, add it to the veggies.  Done. I add a dash of soy sauce and a little seasoned rice vinegar while cooking to get the liquid out of the veggies.  This one is missing baby bok choy, but there was none when we shopped.  You can thicken the sauce with a little bit of corn starch shaken with some water.  Served with steamed white rice, as plain as can be.  Does it get any easier? 

Cost: $7 or so for a big wokfull.  3 meals and leftovers for lunch.

Time: 20 minutes from start.  Lots of chopping involved.

Difficulty: 2 Seriously, just chop it up and toss it in.  Just remember to marinate your tofu the night before.