My sister Rylee loves to cook, and it has become a daily stress-relief session to cook together after we get home at the same time.
We always make sure we have a grain - usually quinoa, so we pop that on the stove while we sort out the rest of dinner. It is likely that there will be a ton of veggies and my favourite proteins.
My favourite way to cook tofu: Panfried with soy sauce
Start off with some firm tofu, drain the water and cut into long sticks. Then in a larger bowl, mix together some soy sauce, sesame oil, Chinese 5 spice, chilli powder, and garlic. Dip and ensure the whole tofu is coated in the marinade. Leave the pieces to soak in the marinade for a bit. Heat up a non-stick pan with a dash of sesame oil, and fry the tofu sticks till golden brown/crispy, making sure all sides are cooked (add the extra marinade onwhile they cook). This method is great for salads, wraps, or just to eat on its own!
Now for the veggies: mushrooms, spinach, and green beans.
Alternatively, we make the handiest carrot ginger soup:
- a 2 lbs bag of carrots
- one onion
- 4 cloves of garlic
- vegetable stock (1 carton & a half)
- garnish- rosemary, salt, pepper
Add a dash of olive oil to your soup pot, fry up the minced garlic till it is fragrant, then add the chopped onion. Once the onion becomes soft and almost translucent, add in the one and a half cartons of vegetable stock. Next, add in the peeled and chopped carrots. Bring all this to a boil, add in salt, pepper, and rosemary to taste. Keep cooking until the carrots become soft, then remove from heat and transfer to a blender. Blend it all up till smooth. Serve while hot.