Monday: We had so many leftovers, we didn't get to make this
Sweet Potato noodles with crispy tofu
This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.
Tuesday: Chili with Engine 2 corn muffin
Wednesday: Snobby Joe's with Sweet Potatoes
Thursday: Vegetable Soup with GF Sourdough bread
Friday: Bible study we brought Engine 2 corn muffins
Saturday: leftovers
Sunday: Spaghetti
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