Today an old memory hit me. I used to clean the house on Friday. It was date night, when Chris drove the 2 1/2 hour drive to see me. Our eleventh wedding anniversary is coming up. He just made reservations for Asheville, NC. We love Asheville. There is history, nice shops, great vegetarian restaurants, and most importantly lots of good hiking. So, back to the memory, a wild thought occurred that I might clean the house today.
This is yesterday’s entree. I had it for lunch. Chris had it for dinner, and there was enough left over for his lunch and possibly mine today. But if I get inspired and am not too tired from cleaning I may make something else. Basil and tomatoes are calling out to me today.
The ingredients are extra firm tofu, safflower oil, vegetable broth, cabbage, peanut sauce, grated ginger, broccoli, rice noodles, and cashews. I love my wok which I’ve had for over thirty years.
It started out like this. I cubed the tofu and stir-fried in just a dab of oil and peanut sauce. I emptied the remainder of two jars, one from Whole Foods, their brand, and another which is actually a peanut dressing from Trader Joe’s. I would go with the latter. It adds more zest. I grated a bit of ginger over that and added the rest of the ingredients.
For the final touch I served over Annie Chun’s Rice Noodles which takes about 3 minutes to make.