Broccoli with tofu sauce

Broccoli with tofu sauce

Broccoli with tofu sauce

This was one of my culinary experiments. Which rarely turn out well. Sigh. This was actually supposed to be a quiche-like dish with tofu instead of eggs. I used a blender to mix silken tofu, soy milk, parmesan cheese, Italian seasoning, garlic, red pepper flakes, salt, and black pepper. I poured the mixture over boiled broccoli, baby spinach, and green onions, and then I baked it in the oven for 45 minutes.

Alas, it never quite thickened properly, thus becoming tofu sauce rather than tofu pie. I think next time I’ll add cornstarch or something. The “sauce” though, turned out to be rather more tasty than I expected, similar to a cream sauce without being oily.

We had plain rice on the side, along with spicy tomato-peanut butter soup. Which, being very easy, I make from time to time. First, I sauté white onions in the soup pot with lots of minced ginger and some garlic. Then I add the rest of the ingredients: vegetable broth, 1 tbsp of tomato paste, 1 cup of peanut butter, salt, sugar, and most importantly, red pepper flakes and either tobanjan or Thai Sriracha sauce. I like to make it pretty spicy, because the final touch is to add raw bean sprouts when serving the soup. The cold, crunchy sprouts nicely balance the spiciness.

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