Dinner 8/4/09

Tofu and vegetable stir fry with tangy Vietnames sauce, brown rice and honeydew sesame salad from Holly (sorry it took me so long to post...I was demoralized by my sauce)

Tofu Stir Fry

Tofu, cubed

Chinese 5 spice

Canola oil

Bragg

Mushrooms, sliced

Broccoli, cut into small florets

Sweet peepers, sliced

Bok Choy, chopped

Cilantro (I chopped and forgot to add this!)

Cube the tofu, cook the liquid out, and brown in a little canola oil. At the end of the browning, Chinese 5 spice and Bragg to the pan to add flavor. Set aside to add to the stirfry.

Heat canola oil in a wok over meduim high heat and add mushrooms. Cook out the water in the mushrooms and let them start to brown. Add broccoli and sweet peppers, stirfry until turns bright green. Add bok choy and stir fry until broccoli is tender. Add tofu and Vietnamese sauce. Finish with cilantro.

Tangy Vietnamese Sauce

Sirach or Chili Paste, to taste

6 TBSP Bragg

6 TBSP Rice-wine vinegar

3 TBSP Sugar

1 Tsp Ginger

1 tsp corn starch

2 TBSP water

Juice of two limes ( at end, once cooked and starch added)

Add chile paste through water in ingredient list above to a pan and stir over medium heat. Once it thickens, add lime juice. (I didn't follow these directions so my sauce didn't thicken...sorry!)

Brown rice

I added some lemon grass to the rice cooker.

Honeydew and Cucumber Salad with Sesame

from Epicurious.com

1 tbsp plus 2 teaspoons rice-wine vinegar

1 tbsp minced peeled fresh gingerroot

2 tsp Bragg

1 1/2 tsp sugar

1 tsp toasted sesame oil

1/4 tsp dried hot red pepper flakes

1 tbsp canola oil

1 cucumber, halved lengthwise and sliced thin

2 cups 1-inch cubes of honeydew melon

2 scallions, minced

1 tablespoon sesame seeds, toasted

In a bowl whisk together vinegar, gingerroot, Bragg, sugar, sesame oil, red pepper flakes, and canola until the dressing is well combined. Add the cucumber, melon, and scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.