Ever had one of those weeks that practically crawl by? Mine was the complete opposite! So much seemed to happen and in such little time - and I still had things I wanted to do! As a result, a lot of my dinners were crammed into pockets of the evening - usually between the gym and running out the door again or right when I walked in and back out 20 minutes later. I am still trying to keep up with my Kitchen Resolutions and make-what-I-buy-and-eat it! As a result, I've taken to keeping an inventory of what is in my fridge - and it's worked! I usually try to plan in advance (based on what I have) my meals for the week, lunch and dinner.
The topic for this post is based on one of these recipes - a spicy tofu salad made from some pantry staples and whatever was lurking in my fridge.
Spicy Tofu Salad
2 cups of tofu, cut into bite-sized pieces
(I used the deep-fried tofu 'pop', as I like to call it, but I think this would work very well with a pressed tofu as well)
1/2 cup sliced sweet pepper
1 green onion, chopped fine
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon cooking wine
1 teaspoon rice vinegar
1/2 teaspoon chili oil
Toasted black sesame seeds to garnish
In a medium bowl toss all the wet ingredients together until integrated. Grind a little fresh pepper into it if you like as well. Add in the tofu, peppers, and green onion and mix until all the dressing has been soaked up by the tofu.
Serve as a side, main, or as a salad topping!