Hey there – how’s your day going? It’s pretty mellow over here. I have the day off from teaching so I went to school with Ty earlier and hit the gym while he had a meeting. Now we’re back at home working on our computers and I am about to get ready to go to a yoga class.
Later this evening we are getting together with some friends to talk about our upcoming ski trip…to Sweden! We are going to a ski resort, but depending on how the weather and conditions are we’ll do a day to two at the resort and a day or two in the backcountry. Definitely looking forward to it!
Now onto food…tofu is sort of hard to come by in Trondheim. I say “sort of” because I’ve seen “baked” tofu that comes pre-pressed, marinated, baked, and vacume sealed a few times but it really doesn’t look very appetizing to me. Then, the other day I found some regular old tofu in water
It’s the little things, right?
Anyway, I was so excited about finding it I could barely decide what to make with it, but landed on some ginger soy tofu with rice noodles and vegetables.
- 1 package extra firm tofu, drained and pressed
- 1 large head of fresh broccoli, washed and cut into florets (peel and dice stalk)
- 2 large carrots, peeled and sliced into rounds
- 2 green onions, chopped
- 1 red chili pepper, seeded and minced
- 1 garlic clove, minced
- 2 tbsp minced fresh ginger
- 1 tbsp olive oil
- 1 package of rice noodles
For the sauce:
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp brown sugar or agave nectar
- Juice from ½ of an orange
- 1 tbsp dark sesame oil (this will add some nice flavor to the sauce, but if you don’t have sesame oil you can use vegetable oil instead)
- 1 tbsp grated fresh ginger
- Combine all ingredients for the sauce in a small mixing bowl and whisk well until sugar is dissolved
- Slice the tofu into ½ inch thick slices……and place the tofu pieces flat on a skillet……and spoon 2/3 of the sauce over the tofu and let sit for 10 minutes to marinate.
- Heat 1 tbsp of olive oil in a skillet over medium high heat and had in chopped broccoli, carrots, green onions, chili pepper, garlic, and ginger. Cook until vegetables are tender, about 5-8 minutes.
- Heat skillet with tofu over medium heat and bring to a gentle boil, then reduce heat and simmer for about 5 minutes then carefully flip tofu to brown the opposite side.
- When the tofu pieces are browned on both sides, remove from heat.
- Cook rice noodles according to package directions, when done drain and pour remaining sauce over noodles and stir.
- Serve ginger soy tofu along with rice noodles and stir-fried vegetables.
Note: while the rice noodles were very tasty, they ended up sticking together quite a bit. I am not sure if it was the way that I cooked them or the fact that I poured the sauce (with rice vinegar) over them. I know that they are regularly a bit sticky and after looking online a bit I think the main thing is that you have to be very careful not to overcook them.
I’ll leave you with a nice little quote I found on Elephant Journal by Waylon Lewis on being vegan: “Remember that if you’re eating processed gmos in plastic bags and you shop Amazon instead of your local bookshop and you drive a car or eat foods with palm oil…you’re far, far from perfect. Never consider yourself better than anyone else. Delight in going vegan. Be an example. Meditate. Exercise. Take your dog for lonnnng walks. Be a good family member and citizen. That’s how we’ll make veganism look attractive.”
And, that’s how we each can change the worldPin It