BACK STORY:
Carrie and I made hot pepper jelly a few weeks ago and the pectin didn't set. She mentioned she used it in a stirfry so I decided to try that too.
NOTES:
The tofu and veggies were cooked well, but I wish I had added the sauce earlier to try to get it to thicken up as it cooked with the veggies. Instead I added it at the end, which mostly warmed it through but kept it runny.
STARS:
2 out of 5. Good use of the leftover jelly and sketchy vegetables, but not particularly great.
RECIPE:
Firm tofu
Oil
Assorted veggies
Hot Pepper Jelly
Rice
Wrap the tofu in a towel and squeeze out liquid with a heavy bowl etc. Start the rice, cooking per instructions. Heat the oil in a heavy-bottomed saucepan, and cook the tofu in oil until browned. Add assorted veggies and saute for a while. Add the sauce to warm and thicken. Serve over rice.
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