Today, I got up early and went hiking with Rebecca. It was another great walk and I felt great when it was done. It feels so good to get the sun and exercise, not to mention the good conversation.
Next came dinner with Ashley. I had some tofu and still a ton of fiddleheads so I went to town. It came out really well and the fact that Ashley had never even heard of fiddleheads made it a fun time. I also made some peanut butter balls for my bedtime snack and to potentially share with the work folks tomorrow.
Tofu and Fiddleheads in Asian Garlic Sauce
1 pound of fiddleheads
6 cloves of garlic (chopped)
12 oz of firm tofu (sliced)
1 cup of vegetable broth
2 tablespoons of soy sauce
1 tablespoon of oil
1 teaspoon of sesame oil
1 teaspoon of garlic chili oil
1/2 teaspoon of corn starch
1/2 teaspoon of sugar
In a sauce pan, heat the vegetable oil and sesame oil on low-med heat. As the oil is heating, add the garlic and allow to fry until garlic is golden. Add the soy sauce, broth, and chili oil and bring back to temperature. Once there is a near simmer, sauce into a blender and puree until garlic is not noticeable. Return to the sauce pan, bring back to temperature and add the sugar and corn starch. Bring to simmer for 2-4 minutes.
Steam fiddleheads for 8-10 minutes or until bright green. The steaming liquid can be used as the vegetable broth for the sauce.
Bring a non-stick pan to med heat and add the tofu. Allow the tofu to cook until browning and flip and repeat. This will release much of the liquid in the tofu and give it is a nice texture. Once the tofu is browning, add the steamed fiddleheads and garlic sauce and mix well. The sauce will disappear quickly as it absorbs into the tofu. Allow to cook for 5 minutes and serve.
Next week will hopefully entail some exciting house showing, more hiking, more cooking, and a few loads of laundry.
