WHAT: Dinner

WHO:

Starring:

• 3 tablespoons soy sauce or tamari

• 3 tablespoons Asian chili sauce (or sriracha)

• 3 tablespoons fresh lime juice

• 2 tablespoons sesame oil

• 1 tablespoons olive oil

• 1 bag of julienned carrots (8 oz)

• 3 tablespoons of honey (adjust accordingly)

• 8 ounces firm tofu, cut into bite-sized cubes

• 1 cup white rice (or brown)

• 1 head broccoli, chopped into little pieces

• 1/3 cup cashews (we used toasted peanuts)

And my iPhone. Didn’t have a high quality camera last night :(

HOW: In medium bowl, combine the soy sauce, chili sauce, lime juice, sesame oil and sugar, stirring until the honey dissolves. (You can marinate the tofu in this and set it aside to marinate but since we like crispy tofu, we fried the tofu in olive oil first and set it aside until after all the veges were cooked.)

We used a rice cooker to cook the rice. While rice cooks, fry the broccoli until crisp-tender and vivid green, for about 7 minutes. Stir it into the tofu and marinade along with the chopped carrots. Serve over rice, at room temperature or chilled, garnished with cashews. Makes 3 servings (it usually makes 4 servings but I guess we were hungry!)

Per serving: 373 calories (35 percent from fat), 14.7 g fat (2.4 g saturated, 6.3 g monounsaturated), 0 cholesterol, 12 g protein, 49.6 g carbohydrates, 3.9 g fiber, 1,414 mg sodium.

Click here for the original recipe: http://www.miamiherald.com/2010/08/19/1781373/vegetarian-recipe-chili-spiked.html#ixzz1HArueXN6

WHERE: Ultimate chill and unwind pad. Aka the couch. More specifically, the couch in front of the T.V.

Wait, dinner would not be complete without a wine right?



This riesling was pretty good. Not to dry, but not that sweet either. **Side Note: WHY DID I NOT TAKE WINES? The slogan, “Chill and Unwind,” exactly conveyed what we three girls were shooting for. Click here to buy a bottle! Or, check out Collegetown Liquors! For $13, it was totally worth it!
!!!!!!!!