Thursday, April 8, 2010

Too tired to cook

I don't finish up my Thursday nights until 9pm and after a long day of back to back rehearsals and teaching a boot camp class, I'm starving and exhausted. The last thing I want to do is stress over what to eat and then actually take the time to prepare it. I usually spend Thursday evenings catching a sun burn from the light in the fridge with a growling stomach and no brain power to play creative chef. I googled a recipe on my way home tonight and then swung by the market to pick up what I needed. Here's what I came up with. It was fast, easy, healthy, delicious AND I have leftovers for lunch tomorrow. You can't beat that. The sauce was really good. My advice is to make more than recommended. Otherwise it's a little bland. It took me about 30 min from start to finish.


* 1 tablespoon olive oil
* 1/2 onion, sliced
* 2 cloves garlic, finely chopped
* 1 tablespoon ginger, finely chopped
* 8 ounces firm or extra firm tofu, sliced into bite size pieces
* 1/4 cup water
* 1 tablespoon honey
* 1 tablespoon soy sauce
* 1 teaspoon cornstarch mixed with 1 tablespoon cold water
* 1 red, yellow or green bell pepper, seeded and cut into slices
* 2 Heads of Broccoli, chopped
* 4 Crimini mushrooms, chopped


Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add bell pepper, broccoli, and mushrooms to the skillet and cook for another 5 minutes. Pour thickened sauce over vegetables and tofu. Serve immediately with brown rice.

Do you have a go-to recipe that you fall back on when you are hungry and tired? If so, please share. I'm going to need another meal next Thursday night!

Be well,


Joanie Johnson, HC

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