One thing I never fail to do is when I'm stressed is cook. It's my little escape. This delicious plate was my dinner on Tuesday night. BBQ baked tofu, steamed broccoli, and a cheesy microwave baked potato.
I used Veganomicon's BBQ baked tofu recipe as a guide, substituting sesame oil for peanut oil and Stubb's spicy BBQ sauce for theirs. I also used a smaller dish when baking (think this also contributed to my "problem," below).
All I can say is wow! While the tofu was not as chewy as I was expecting (I wasn't really sure what to expect as this was my first time baking with tofu, but I'm sure pressing the tofu a little more would solve my problem), it was 100% scrumptious.
The coolest thing I learned this month was how to "bake" a potato in the microwave. This works with all potatoes. I love eating sweet potatoes as snacks while I'm studying and being able to create a quick, effortless side dish for my meals.
For a medium sized potato, pierce it with a fork several times, wrap it in a damp towel, and microwave 5 minutes. Rotate the potato so the top is on the bottom and microwave another 5 minutes. For smaller potatoes, take off a minute for each period. I wouldn't recommend microwaving a large potato, I tried once and it turned out very dry and gross.
For the broccoli, I've developed a "smell" method. I used to be really concerned with timing everything but now I know it's not that important. Just throw washed and chopped broccoli in a pot with a couple inches of water and cover. Turn the heat to med-high. When you can smell it, take it off! They should be vibrant green and maintain a little bit of crunch. Easy as pie.
Next time I will be posting about food waste, a growing problem in my life. Time for bed! Bye~