Fried Tofu, Napa Capbbage, and Thai Peanut Sauce on November 6
I had a hankering for peanut sauce, had some leftover coconut milk I needed to use, and it was tofu night. I cut tofu into cubes, rolled them in potato starch ( we really like the crunchy texture and slight potato taste), and fried them in peanut oil. I sauteed sliced napa cabbage in peanut oil and then steamed it with a little mushroom stock; made steamed Thai sticky rice, and served the tofu, cabbage, and rice with a really tasty Thai peanut sauce made with Thai curry paste, fish sauce, coconut milk, sugar, and peanut butter. Bruce provided condiments of shredded carrot, radish, grated ginger, and cilantro. We enjoyed our tofu with a bottle of Argento Malbec 2008.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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