Greens, Grains, and Soy

We both had a very busy, stressful day today and were therefore in need of a good, hot, healthy meal, but didn’t have a whole lot of time to devote to cooking it. In the need to throw something together, we turned to an old stalwart: stir fry. First we marinated some tofu in soy sauce, sesame oil, fresh ginger and garlic. That was sauteed in olive oil until slightly brown, then we threw some broccoli on top, letting the steam escaping from the tofu tenderize the broccoli a bit before it really hit the pan.

After a couple minutes, we stirred the whole dish up, adding a handful of cashews and some black sesame seeds, and proceeded to stir fry. Toward the end, the dish seemed like it needed a little more acidity, so I added a splash of rice vinegar. We served the whole thing over a bowl of quinoa with a healthy dollop of sriracha.

We also had some leftover home-made red cabbage and carrot dumplings left over in the freezer, so we steamed those up to and had them alongside.

Maybe it’s my idealized memories of college coop meals, but I think that there’s something supremely rewarding about throwing together a healthy, unpretentious meal and then eating it somewhat sloppily out of an oversized bowl. If only we had some Bragg’s liquid aminos in the house, the nostalgia moment would have been complete.



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