I’m having a bit of a tough week if I am honest so I will keep this intro short. I am experiencing lots of negative emotions and while my regular routine of mediation, yoga and running is helping, they are winning for the moment. I’m about to head out for a run to clear my head and get some relief, but before I do let me tell you about this new recipe, which I hope you’ll love and want to incorporate into your dinner rota.
I was planning on sharing something else with you today, but I could not find one of the key ingredients I needed anywhere so it will have to wait till next week, hopefully. Meanwhile, I made a stack of juicy, sesame and ginger flavoured steaks of tofu, beautifully encrusted in nutty sesame seeds and pan-fried (or baked like here) until golden and crispy. They are the most delicious straight off the pan so please be mindful when making these as you are bound to hoover up some straight off the pan (and burn your tongue in the process) if you are not careful 😉 . They are easy to make and super satisfying to eat and I challenge anyone who says ‘I don’t like tofu’ not to like these. When paired with plain rice and your favourite Asian (or broccoli) greens, they make a beautiful and plant protein-rich main meal. They also make yummy finger food, a sandwich or onigirazu filler. However you choose to have these, I hope you’ll give them a go and that you will enjoy them as much as we did.
cooked brown rice 2 steamed pak choi, 1 per person Asian chilli oil scallions / spring onions, green part finely sliced
