Today was veggie day. The problem of late with my vegetarian day has been that I eat out. I shared my problems with homemade tofu dishes, but today I gave it another shot. I planned ahead a bit more which allowed me to press the tofu overnight, giving me a much more pleasing texture. The next step is to improve the marinade. I went with a simple marinade I found online of soy and Chinese five spice. The tofu was incredibly salty. Way too much soy. I only marinated for about 35 minutes, but I will probably cut that back to 15 or 20 next time. The flavor was good, but just too salty. For lunch I used that tofu in my usual basil dish. For dinner I didn't want to do the same thing, so I did a little research and found a no cook peanut sauce recipe. My second favorite Thai dish is the rama preparation which is the protein with steamed broccoli and peanut sauce over brown rice. With a good peanut sauce recipe I decided to give it a shot. I think I will redo this one soon with chicken, because the tofu was borderline unpallatable by this evening, but the sauce turned out great, and I have to say that steamed broccoli has become one of my favorite veggies. There is such a great sweetness with cruciferous vegetables when you don't overcook them. I think one of the problems I have always had enjoying veggies is poor preparation. I am learning how to cook them how I like them and that is a lifelong skill that is going to make success much more likely. I took a few snaps throughout the cooking to see how it turned out:
One of my favorite takeout places adds shredded carrot, and I like the sweetness and crunch it adds, so I ran a couple baby carrots over the box grater. I have some chicken and another head of broccoli, so I will probably try a non veg version later this week to see how it turns out, but it is a great start, and another recipe to add to my arsenal.