WE GOT A SNOW DAY!!!!
The lower Hudson Valley, NYC, parts of NJ, etc all got around 6-12″ of snow! Our road was covered with snow until about 3pm today. And we just came in from cleaning off the snow from both of our cars. The driveway is all ice right now. Everything is a white winter wonderland. It’s kind of amazing. I was so happy to have this day to ourselves, I know Tim was too. I got a lot done, helping people with their websites and logo designs and such:) So there is no better way to end the day than to enjoy the amazing Asian inspired meal Tim made us this week.
Tim really loves cooking Asian, so anything on my blog that is Asian you can probably thank him for. His specialty is rice and beans, and all things Asian, be it sushi, dumplings, egg rolls, tofu, Chinese style broccoli, stir fry, etc. My favorite Asian dishes though are Tom Yum, Tom Kha, Pad Thai, and the curries like red, green, and yellow. Yumm!! Hmm…thats a good idea, I always wanted to try making Tom Kha or one of the yellow curries…
Cleaning Off My Car ^
This Morning ^
At Sunset Today ^
Anyways, it is not as hard as it looks. A few steps yes but it all comes together very well.
Unfortunately, I cannot say it looks all that pretty when it hardens and sticks together in the refrigerator and is warmed up via the microwave the next day. This dish really shines best when it is eaten fresh. But it certainly still tastes great, all the flavor is still there, so if that is all you care about then you are good to go.
I hope everyone that was effected by the snow storm is staying safe and warm! <3
This recipe was adapted from Namely Marly🙂
Ingredients
- 14oz Package - Extra Firm Tofu
- -
- Coating:
- 1 Tbsp - Freshly Ground Flax Seed
- 1/2 Cup - Filtered Water
- 1/3 Cup - Organic Corn Starch
- 1/3 Cup - Gluten Free Flour (like Bob Red Mill's Gluten Free All Purpose Flour)
- 1 Tbsp - Coconut Oil
- -
- Orange Coating
- 2 Tbsp - Coconut Oil
- 2 tsp - Garlic Powder
- 1/2 Cup - Chopped Green Onions
- 1 - Orange, Zested
- 2 Tbsp - Soy Sauce (organic! Not GMO)
- 1 Tbsp - Rice Vinegar
- 1 Tbsp - Maple Syrup or Honey
- -
- Orange Sauce:
- 1 - Orange, Juiced
- 1 Tbsp - Corn Starch
- 1/2 Cup - Filtered Water
- 1 Tbsp - Maple Syrup or Honey
- 3 Tbsp - Soy Sauce
- -
- 1 Small Package - Baby Carrots
- 2 - Heads of Broccoli (washed)
- 2 - Green Onions (for garnishing)
Instructions
- Begin by opening and carefully draining your tofu. Place on a cutting board and chop into small cubes, about 3/4" or so large.
- In a small mixing bowl, add your freshly ground flax seeds (we have a coffee grinder we use that works perfectly), water, corn starch, and flour. Stir well to combine. Then add your tofu one by one to coat each piece all around.
- In a skillet over medium heat, add 1 Tbsp of Coconut Oil. Using tongs, place the batter-coated tofu into your hot oil and let sit for a few minutes until golden brown (oil can splash so make sure your skin is covered to prevent burning yourself). Flip the tofu to evenly cook all around.
- Prepare a bowl lined with a few sheets of paper towel to drop the cooked tofu on. Complete in batches and add more oil to the skillet as you go.
- While they cook, grab another small mixing bowl and stir together all of your Orange Coating ingredients.
- Grab one last microwave safe bowl and combine all of your Orange Sauce inside. Microwave for 30 seconds until thick (if it gets too thick, add a some hot water and stir). Set aside for later.
- Rinse and chopping your broccoli into bite sized florets. Feel free to chop up your baby carrots too if you prefer.
- When all of your tofu is cooked, add a little more oil to your skillet and toss in your chopped vegetables. Let them cook until they almost reached your desired softness.
- Place tofu back into your skillet with the veggies and add in the orange coating. Stir well (but not too strong that you break apart your tofu cubes) until the coating is thick and all around everything.
- Turn heat off, and lastly pour in the Orange Sauce. Garnish with more chopped green onions, and eat warmed.
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