Greetings from Austin, Texas! And happy Fourth of July! After an arduous four-day journey in the car (WITH our cat, Oscar), we have finally made it. I have never been so happy to not be in a car, and I’m so happy to get back to the blog!
Oscar is happy to be out of the car, too. He was a good boy on the car ride, but was a bit displeased that he couldn’t figure out his center of gravity. Here we are somewhere in Alabama- a glimpse into our lives from the past week:
Poor kitty. He is much happier now on solid ground that doesn’t move.
So, here we go! This Pan Seared Soy Sauce and Pepper Tofu is the best and easiest way I have ever cooked tofu. No frying. No breading. Almost no effort, yet it’s extremely delicious: it’s crispy and salty and a tad bit spicy and very simple.
Now, you may think that tofu is an odd thing for my first post as a Texas resident, considering Texas is the land of beef and BBQ, and it’s not very festive for the Fourth of July. But I have my reasons. First of all (if you are anything like me), after the gluttony of today with all the hot dogs, burgers, and ribs, you are going to want a little break from meat and crave something healthier. Second, I made this before I moved after my sister suggested it as a way to prepare tofu (thanks, Katherine!), and already had the photographs of it taken. I haven’t exactly gotten into a cooking routine yet here!
Make no mistake: my cooking routine this coming week is SURELY going to include this delicious recipe. Yum yum yum.
We had this tofu wrapped up in Vietnamese Spring Rolls as a vegan/vegetarian alternative to the shrimp we usually use. It would be excellent just plain as a side, tossed in a sauce over rice, added to a Ramen or Soba noodle bowl, or in a wrap or sandwich. It has a simple taste that goes well with almost anything, and is definitely the best basic way I have found to prepare tofu….