Last night I finally made back into the kitchen for some real cooking and it felt amazing! Since the Hubz and I are not drinking right now I started off with making some mocktails.
This yummy creation is a Ginger-Lime-Pom Spritzer and it is so delicious. Basically cut up a few slices of lime and ginger place in a glass with ice and muddle together then add one part pomegranate juice with three parts seltzer and enjoy!
For dinner I made Spicy Tofu Lettuce Wraps that were to die for and even better on the second day as a salad instead of wraps. So I was back in the kitchen but I also was tired after yoga (where I feel asleep in savasana) that I just through things together instead of measuring things out. So unfortunately this recipe is going to be in splash and dashes and handfuls.
Makes 4 servings
- 1-pkg Extra Firm Tofu, diced
- 4oz white mushrooms, sliced
- dash of sesame oil
- splash of canola oil
- 1inch knob of ginger, grated
- 3 garlic cloves, minced
- 1 red chili, minced
- splash or two of tamari
- drizzle of sweet soy sauce
- glob of hoisin
- handful of sliced green onions
In a large skillet heat the sesame oil and canola oil over medium-high heat. Add the ginger, garlic and chili to the pan and saute for one minute. Toss in the tofu and stir fry until lightly browned. Add the tamari and sweet soy and cook for 5-6 minutes. Lastly toss with hoisin and green onions and serve.
Garnish with thinly sliced carrots, peppers, cabbage and Bibb lettuce leaves.