Tag Archives: asian food

Fried Tofu

By Friday, who has any energy to cook dinner? And tonight, I wasn’t really in the mood for our usual pizza. It was just the little one and me. That means there was a lot more flexibility in our food choices. We don’t actually have to have any meat. Breakfast food is perfectly acceptable. And, best of all, we can have tofu! So, we took all of these ideas and combined them into one fantastic dish. Fried Tofu! Think of this as a version of fried rice with no rice, or, if you’ve ever had it, fried matzoh, only, no matzoh.

I’ve been instructed to let everyone know that an 11 year old child made this meal. He cut everything, cooked everything, broke the eggs like some sort of master chef IN ONE HAND! He even checked the position of the chopsticks on the plate before I took the picture. ┬áIt was very fast and tasty. He did a great job!

Fried Tofu (Two Servings)
1/2 lb tofu, cut in cubes
2 green onions, chopped
4 slices turkey bacon, chopped
3 eggs, beaten with a little milk

1. Slice the tofu into 1/2 thick pieces and place on a clean dish towel or paper towels. Cover with the same and put a plate or cutting board on it. Leave it like this for ten minutes. This will help remove some of the moisture so it will cook faster.
2. After ten minutes, cut in cubes and cook on medium high for 15 minutes until golden brown.
3. Turn the burner down to medium and add the onions and bacon. Cook for five minutes until the onions are a little translucent.
4. Add the beaten eggs and cook for three or four minutes until done.

This is one of those incredibly versatile meals that you can customize according to all the tastes in your home. We decided to add green onions and turkey bacon. Yes, I know I said I was happy to not have meat. But there it was, staring me in the face. I had salad for lunch. I was a bit hungry. We’re actually quite low on veggies right now. I may have some frozen corn but that didn’t sound good to me. So we kept this quite simple and it was just right.

Enjoy!

Shrimp Spring Rolls

Summer is so hard for me! My kids are always hungry and I never seem to be able to make anything fast enough for them to eat. So, they roam around grumbling about how there’s nothing to eat or they dig into crackers, toast peanut butter, chips, anything fast. Then I get dinner ready and they aren’t hungry anymore. Then we end up eating very late and this whole sick summer cycle goes on and on and on…

I had to get my thinking cap on to try to come up with some easy things I can make FAST! I remembered that last year, the Healthy Lunchtime Challenge winner from Washington made some really good spring rolls. I had never made them before I saw their recipe but they hit on all cylinders. Fast, healthy and hearty. Bingo!

Shrimp Spring Rolls (2)
2 Spring roll wrappers
10 medium shrimp, cooked, deveined and cooled
1/3 cup diced jicama
1/3 cup diced granny smith apples

1. Prepare the spring roll wrappers according to the package details.
2. Lay the prepared wrapper on a plate.
3. Lay 5 shrimp in the middle of the wrapper
4. Mix the apple and jicama and lay about half of it on top of the shrimp
5. Carefully fold the wrapper. Start at the top and fold down to cover the shrimp. Then fold in the sides and then very gently roll it down. If this doesn’t make sense, there are usually instructions on the packaging or you can look on YouTube.
6. Serve with the fold side down.

I enjoyed these without any dipping sauce. I liked the contrast of the apple and the jicama with the slight tartness of the apple being set off by the jicama. And both are nice and crunchy.

If you like the idea of spring rolls but aren’t interested in these ingredients, choose your own veggies and protein. Grab some broccoli slaw or julienne carrots. Slice up some avocado. Add chicken or fish. My plan for the week is to cook up a bunch of chicken and find some more easy recipes that I can quickly throw together in a flash for my two busy and hungry boys.

If you have ideas, please link to them in the comments!

Enjoy!