After coming across and reading this blog post, I decided I needed to take more weekends off from blogging, from here and my business blog. You know me well…I blog a lot. Most times daily. It keeps me going, always looking for new ideas. Walking away for 48 hours can be freedom though. I don’t think deep those days. I *gasp* make meals we have had many times. I don’t bake. Instead I spend time with Kirk and the boys, and have fun! OK, maybe more like go shopping do yard work and laundry. But still, a girl can dream 😉
Alistaire had his 1 year checkup today. He is well in the 90th and up percentile for height, weight and head size. My little gentle giant….After the bad ol’ nursie gave him 4 shots, we went and played on the toys in the hospital’s park outside. Bark chips are where it’s at…..
Walker was loving it – he had the entire play area to himself.
After a long day today, comfort food was what I wanted most. Nutty noodles, crispy tofu and veggies. Yum.
Nutty Tofu & Broccoli Noodles
- 1 lb fettuccine noodles, broken in half
- 1 large head broccoli
- 1 Tbsp neutral oil
- 1 Tbsp sesame oil
- 1 large sweet onion, peeled and chopped
- 16 ounces extra firm tofu, cut bite size
- 20 ounce can crushed pineapple
- ¼ cup natural peanut butter
- ¼ cup lower sodium soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp sweet chili sauce
- 1 tsp granulated garlic
- 1 tsp dried ginger
- ¼ cup cashews, finely chopped (used a Thai Lime spiced)
Bring a large pot of lightly salted water to boil, add pasta. Meanwhile cut florets off broccoli, trim stalks, peel off outer layers and chop into bite size pieces. Add broccoli in last 5 minutes of cooking time.
Meanwhile, heat a large skillet over medium-high. Add oil, onion and tofu. Pan-fry until tofu is crispy and golden.
Whisk sauce ingredients together, add to skillet. Reduce heat to medium, heat through.
Drain noodles, toss in sauce.
Serve with cashews sprinkled on top.
For best results, use extra firm tofu that is packed in vac-sealed bags, rather than in water. It has been pressed and isn’t water-logged. The texture is amazing! I used a sprouted organic version, extra firm is sold next to traditional tofu in the produce section of many grocery stores.