Happy June! Finally it feels like Spring (or even Summer) has arrived to the midwest! Hooray! This weekend marked the first time in many, many months that we had sunny, non-stormy weather on the weekend. It was so beautiful that I had a hard time not smiling all weekend long. My legs, however, are a different story. I tried out a new workout on Friday afternoon that killed them. Then I proceeded to go on a 25 mile bike ride on Saturday and a 14 mile bike ride on Sunday. Needless to say, I'm happy to be sitting right now.
This week, I've really been trying to follow my intuition - mostly with the simple everyday things. I've found that when I'm not motivated to do something and I will myself to do it, I tend to transfer that lack of motivation to other areas of my life. Similarly, when I am motivated to do something, that motivation infuses other things. This is still in theory mode, so we'll see if I end up changing my mind on it. Yet, I do think that this has a lot to do with this blog. My cooking is best when I follow my gut - literally.
I actually had this stir fry recipe idea earlier in the week and just couldn't get it put together. When I finally did, it sang. It was delicious. Spicy, salty, filling, healthy, satisfying all into one fantastic dinner dish. It was well worth the wait.
Another recipe that made my heart sing this week was the garbanzo burger recipe in my favorite cookbook, Super Natural Cooking.
I'm not a big fan of garbanzo burgers, and I've definitely had my fair share of burger failures in the past. This is one burger recipe I will be making again. It was moist and had the most fantastic flavor. The recipe suggested using the burger as the bun - splitting the burger in 1/2 and then placing all the fixings inside the burger. That was good, but messy. We have been enjoying the leftover burgers crumbled inside quesadillas topped with broccoli sprouts and salsa. So good.
The stir fry recipe I've shared in this post has a lot of room for flexibility. Plus - I didn't really measure and I didn't write down what I did until a few days later... That being said it is called Follow Your Heart Stir Fry because that is exactly what you should do: follow your instincts when making this.
There really isn't anything complicated about this recipe and it comes together in the amount of time it takes for brown rice to cook. So, give it a try and let me know how it turned out for you!
Follow Your Heart Stir Fry
2-3 servings, 35 minutes
1 package extra firm tofu
1/2 cup almonds, unsalted
3 tablespoons soy sauce (to taste)
1 pinch cayenne pepper (or more if you like heat)
2 teaspoons Thai red curry paste
2 tablespoons minced ginger
2 pinches red pepper flakes
1 tablespoon olive oil
1/2 cup brown basmati rice
2 handfuls of each spinach and hon tsai tai (or spinach and another spicy green like arugula, sorrel, etc.)
- Drain the tofu and cut into a 1/4 inch dice. Place into a small bowl, pour 2 tablespoons of the soy sauce over the tofu, and stir well. Set aside, stirring occasionally to evenly disperse the soy sauce.
- Rinse the brown rice well. Place in a small saucepan with 3/4 cup water. Bring to a boil, then turn down to a simmer. When tender, drain (if necessary), and set aside.
- Heat a large skillet over medium-high heat. Add the almonds and lightly toast. When they are fragrant, sprinkle the cayenne pepper over them and add about a teaspoon of soy sauce and about a teaspoon of the olive oil. Stir well to cover all the almonds evenly. This will probably stick to your pan a little, but don't worry. Let cook for about a minute, then scoop the almonds out of the hot pan and into a bowl to cool. Pour some water (about a 1/2 cup) into the pan to de-glaze it and discard the liquid.
- Add the remaining oil to the skillet and turn down the heat to medium. Add the ginger and the curry paste. Let cook for about 3 minutes to release the flavors. Add the tofu (and any liquid in the bowl) and stir well to coat with the seasoning. Let the tofu brown gently (it is already cooked), stirring it rarely, for about 10 minutes or so.
- While the tofu is cooking, prepare the greens. Wash the hon tsai tai and chop finely (including the stems). Wash the spinach and chop finely.
- Add the cooked rice to the skillet and stir. Add the greens and the remaining soy sauce and stir occasionally while they cook for about 3 minutes. Add the red pepper flakes and taste for seasoning. Add more soy sauce if you need the flavors to pop a little more.
- Remove from heat and stir in the seasoned almonds. Serve immediately; if desired, garnish with a lime wedge.