It was 72 degrees today. The windows are open. The sicky linens are in the wash. The sofa is febrezed.
“I think I’m gonna like it here.”
Name that movie. (Singing will help.)
(Oh gosh, I meant in your head.)
Wild Rice with Tofu and Spinach:
What it took for 2:
* 2 cups cooked wild rice
* ½ block tofu, cut into ½ inch rectangles
* 1 bag baby spinach
* 3 Tbs. extra virgin olive oil
* 3 cloves garlic, minced
* 1 inch-piece fresh ginger, minced
* 3 scallions, thinly sliced, whites and greens separated
* 1 tsp. Sriracha sauce
* lime wedges, for serving
Bring 1 Tbs. of oil to a medium-high heat and add the spinach to wilt, about 2 minutes. Remove and cover to keep warm. Add another Tbs. of oil and sauté the garlic, ginger and scallion whites for about a minute, until fragrant. Add the last bit of oil and add the tofu and Sriracha sauce. Let sear about 6 minutes per side. Remove from pan and set aside.
Lastly, add the rice to the pan and fry until it starts to crisp, 2 minutes.
To serve, top rice with tofu slices and the velvety spinach. Garnish with scallion greens and spritz with lime. You guys this is so good you will just dah.
No comments yet.