stir fry, if you won’t.
1 package firm tofu, 1 cup white rice, 1/4 cup barbecue sauce (trust), 1/4 cup low sodium soy sauce
and for the vegetables, honestly you can pretty much throw in random amounts of whatever is around. today it’s:
1 baby bok choy, 1/2 sweet onion, shredded carrots, chopped up scallions, red bell pepper, sprouts
1. marinate that tofu, baby
2. cook the rice
3. cook the tofu in 1/2 squares in just a leetle vegetable oil until golden and a little crispy. put to the side, on paper towels, on a plate.
4. saute the red bell pepper and onion over medium heat with a bit of vegetable oil until a little softer, but not all the way cooked. (you really shouldn’t be able to cut through the veggies easily at this point.)
5. while those veggies are cooking, stir together the soy sauce, barbecue sauce (trust), and scallions.
6. before the bell pepper and onion get too soft, throw in the bok choy, carrots, and sauce. throw a lid on that baby and let it chill out for 5 minutes or so until everyone is comfortable, soft and steamy in there.
7. when everything is cooked to your preferred crunchiness/tenderness, mix in the tofu.
8. serve over rice, don’t forget the sprouts on top (i always do), and enjoy. yum.
there are so many good combos of food that could work. i’ve used flank steak, chicken, green bell pepper, broccoli, peanut butter, szechuan sauce, lime, etc etc… try to change it up every time so your nice and accommodating b doesn’t get sick of it too fast (because it’s one of the five recipes you know. and one of those is cereal).