Good morning guys!! If you are in google reader, click onto my blog to see the new design?? How do you like it!??!
I am SO excited about this post!! Pam, who “likes” Dairy Free Betty on facebook, took the bait when I was pleading for a non blogger to do a guest post! I have known Pam forever and almost her whole family reads my blog (Hi Mandy and Judy!!)
Plus, Pam and family are also from Newfoundland (but lives on the island now too!!)
Welcome Pam and thanks so much for doing this – I think you should start one for sure!! ;)
I woke up this morning before everyone else and peeked outside to see.....................rain. What a surprise!!! We have had great weather for over a week now so no complaints. I showered, got ready for the day and decided that because it was pouring, it would be blog post day!
Soo I thought I would tell you all a bit about me. I am NOT dairy free or a blogger but am interested in new things, new healthy recipes that taste good and I absolutely love to cook. I find it's good for the soul. There is nothing better than a day spent cooking, baking and cleaning.
I live on Vancouver Island with a Husband, a 2 year old son and a cat. I am a stay at home Mom and love it (mostly!!LOL) I have known Jess since Elementary school and through the wonders of facebook, one of us found the other and voila I am here! Ok so enough rambling, on to the cooking!!
I decided to make Teriyaki Tofu.
I found the recipe in a (gasp) Martha Stewart book. I of course tweaked it because after all, recipe is merely a suggestion, not a rule.
Here's her version:
2 pkgs firm tofu, each sliced crosswise into 6 rectangles.
- 3 TBSP finely grated ginger( I love ginger and added double this amount!)
- 1/4 c. Soy Sauce
- 1 TBSP rice vinegar( unseasoned)
- 1 TBSP Sugar ( I used organic honey)
- 2 TSP cornstarch
- 2 TBSP vegetable oil
- 1 - 1 1/2 c. water
- (I added 3 cloves of grated garlic too)
- Press tofu. ( once sliced arrange on a single layer over paper towel on a baking sheet and layer with more paper towel and place a baking sheet on top to weigh it down)
Make sauce by whisking ginger, garlic, soy, cornstarch, vinegar, sugar, and 1 c of the water.
In large skillet heat 1 TBSP of oil over medium heat. Cook half the tofu until golden brown, about 4-6 minutes a side. Repeat with remaining tofu.
Heat remaining oil in skillet, add sauce and cook until just thick enough to coat a spoon. Return tofu to the pan and toss to coat.
I served it with Coconut Rice (sub coconut milk for water in the rice pot, add ginger,, garlic and onion all finely minced) and Roasted Cauliflower and Broccoli.
So it was just me and my son tonight for dinner, my husband is working evenings right now, and we loved it.
My son( finicky 2 year old) ate two plate fulls and I ate my whole portion. I wasn't convinced on this recipe and am not a huge tofu fan............but loved it.
I threw a few cashews into the sauce at the end of cooking and it was awesome. It makes a lot though, we have lunch for tomorrow!
Well the rain has cleared and we are off to run off our tofu dinner! Thanks Jess for letting me borrow your "people" for a day and enjoy your trip. I am craving pineapple crush now!
Thanks Pam!! This looks amazing!! Thanks so much for doing this! It’s a really fantastic recipe!!
Maybe if I have extra room, I’ll bring you back some pineapple crush!! :)
Last but not least, I am going to have a Newfoundland GIVEAWAY going down for my facebook fans only! So make sure you come and “like” Dairy Free Betty!