You may recall that my Sunday dinner had to be put on hold. I had marinated some tofu steaks to grill and made an Asian Pesto to go with it. Last night I finally got to put the meal together. First I grilled the tofu on the outdoor grill. It turned out perfectly.
I made a Snow Pea Slaw by mixing together a bag of broccoli slaw, grated daikon, bean sprouts, and blanched snow peas, and used Litehouse Sesame Dressing.
I made the best fried rice too. When I prepared the tofu for grilling, I set aside some of the tofu to scramble to add to the rice. Do you all do this already or did I come up with something novel? I’m not sure if the scrambled tofu or the 365 brand teriyaki sauce made the fried rice so good, but it was really really delicious.
Naturally Chase didn’t have time to come eat, so I packed it all up for him to take home. I found a clean Pei Wei takeout container for the tofu. Eight pieces stacked in there nice and snug. I bagged up some slaw and packed up a big container of the rice. (Yes, I know Chase is spoiled.)
I took the opportunity to test another recipe for Ricki so Chase could have a treat. I made her Ultra Fudgy Brownies, which really live up to their name. Guess what – they are sensational, like every other recipe I’ve tested. I was smart and made them in a carry away foil pan so I wouldn’t eat them all. I remembered to give Chase the pesto too.