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The International Chef of Mystery presents... This Blog. Mokda means "to eat" in a mysterious and non-English language. So come here to find some of TICOM's favorite healthy recipes, and feel free to post some of your own in the comments section.
3 comments:
an unnamed brown sauce? yummy. ;) i think i might start by rinsing it off of a meal's worth of tofu, draining it into towels to firm it up a little. then, i'd spend my money on as much garlic, onion and carrot as $1 brings. i don't know about you, but i have all sorts of condiment packets from take-out, and i keep them in the cupboard for two reasons: (1) i feel bad tossing extras that i shouldn't have taken and (2) i may run out of something!
for this recipe, you'll need soy sauce, a pinch of cornstarch – only if you have it -- and a starbucks packet of sugar. in a pan over medium-high heat, saute the garlic and onion in a little oil. add the carrots and tofu, and saute until browned. while they're cooking, mix about 1/4 cup of soy with a pinch of cornstarch and a pinch of sugar. when your veggie-tofu mix is done, turn off the heat and pour the soy mixture over it. it should sizzle and absorb into the veggies. oh, and it smells really good!
if you're living condiment free, i'd spend the $1 on a clove of garlic, a handful of broccoli (you can have the grocery guy chop off the stem parts you won't be using so you’re not buying waste) and an egg or two. mince the garlic and lightly sauté in a frying pan with a little oil, then add chopped broccoli florets and cook until soft. smash a couple servings of tofu with a fork, mix in the egg and scramble. pour over the broccoli and garlic and cook like scrambled eggs. season with salt & pepper.
How’s that?
awesome! how very clever--the whole gathering of condiments from restaurants AND the chopping the stem off the broccoli. i'll see what can be made with all of this tofu.
Happy Chusok!!
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