Ok ok, I know what you're thinking. Third food post in a row that is Asian inspired now. I'm sorry but I'M NOT SORRY.
In honor of one of my absolute best friends getting married this weekend I am sharing a recipe that we used to make in college together all the time.
Look at those baby faces! I'm pretty sure I took this picture with my blackberry. Wow. And can we talk about how it's yet another phenomenal hair day in the books for me?
Carly and I met in one of the intro classes for Graphic Design at Georgia Southern our sophomore year, and we were instant friends. Attached even. We signed up for all of the same classes, studied together, worked on projects together, pool time together, dinner, etc. People in the art building knew if you saw of one of us, the other was probably lurking around somewhere nearby. I'm not sure how I would have gotten through the stress of Graphic Design without Carly.
The funny part is we couldn't be more different in so many ways. She was always put together for class, I was usually running late and hadn't brushed my hair. She can draw straight lines, I have to use a ruler or it looks like a five year old attempted it. She's practical and I'm just...well kinda crazy. But our yin and yang has always worked out and I'm so happy to be a part of her big day this Saturday.
ANYWAY let's move past the mush and onto the food. This was a really easy recipe that Carly and I would make while we listened to music and worked on our school work. We used to make them with chicken but today I am making them with tofu. Tofu is always really convenient to have around when you don't have any real plans for meals throughout the week. It's just there if you need it!
Ingredients for this recipe:
-half a block of extra firm tofu
-tbslp coconut oil
-one can of drained and rinsed water chestnuts
-honey soy sauce (recipe to follow)
-cut up carrots (for garnish)
-cut up cucumbers (for garnish)
-cilantro (for garnish)
-green onions (for garnish)
Cut up the tofu into small cubes and start it in a pan with a little bit of coconut oil. Sprinkle the tofu with just a little bit of salt and let brown. Add in the water chestnuts and cook together for 3-4 minutes.
While the tofu/water chestnuts are cooking you can whip up the sauce.
Honey Soy Sauce:
-1/4 cup tamari (you can use soy sauce if you like)
-2 tblsp honey
-2 tsp ginger
-a couple dashes of sriracha
-1 tsp sesame seed oil
Add in the sauce (save a little bit for dipping) and reduce heat to medium low. Let this cook for about 7-8 minutes to absorb the sauce.
While that sits on low for a bit you can get your garnishes ready. Mmmmm.
Scoop the tofu and water chestnut mixture into lettuce, top with garnishes and dip in honey sauce sauce. *WARNING*: These bad boys are messy. Just a heads up. And there you have it!
Thursday I hit the road to my favorite city, Savannah. Next week I'll post some exciting wedding pictures. I still remember Carly calling me after her very first date with Bailey. Cannot wait to see my girl marry the man of her dreams this Saturday!