Some days don’t go according to plan. It would be a lie for me to say that when the students talk over me, ignore my directions, are just plain rude, or don’t participate at all, I don’t take it personally. For as strong as I pretend to be, things grate on my nerves, and sometimes by the time that bell rings at 2:40p, I can’t wait to run home. Of course, even with these little hiccups I’m so incredibly happy with my decision to pursue teaching as my career.
I mention the above because Tuesday was one of those days. But more importantly, it inspired me to make something on the sweeter side for dinner. Conveniently, I had all those delicious sauces from House of Tsang just hanging out in my pantry, and decided to put some to use. Tuesday night’s dinner was a play on hot & sour chicken/beef/pork, but with tofu! Because the sauce is pre-made, this can be made in a matter of minutes. The only thing you need to prepare for is pressing the tofu, which takes at least 15 minutes. I threw it with some veggies and noodles – yum. You can find the quick and easy recipe below!
I’m sure you are all chomping at the bit to find out the winner of the House of Tsang prize pack! Well, thanks to Random.org, being first gets rewarded today!
The goodies go to Krissy, who mentioned one of my stir-fry favorites – water chestnuts!
Krissy, send me your address and I’ll be sure to get the package out to you ASAP!
Sweetly Sour Tofu
1 package extra firm tofu, pressed
1/2 cup House of Tsang sweet & sour sauce (or your favorite brand)
1. Preheat oven to 475 degrees
2. Press tofu for 15-20 minutes between two plates with a something heavy (I used a cookbook) on top, then cut into even cubes
4. Place tofu into a medium sized bowl and cover the tofu with the sauce, using a a spoon to make sure the tofu is evenly coated
5. Once tofu is coated, place it on a greased baking sheet (I like to put foil down and spray that)
6. Bake for 10-15 minutes, until browned on both sides with a little crisp