Tofu in Peanut Sauce- Weekday Feast 1

On of the struggles of all busy people is food. It's no really...I don't wonder it seems obvious why people go to fast food or order take out so much. Two working parents and early bedtime mean that making meals is challenging.

Our Chickadee has been cooking with us since we were wearing her, propping her bouncy seat on the countertop and doing all the things that the safety tags tell you not to do. She has loved being part of the cooking thus far...but at this point in her 1.5 year old self I think she's frustrated more by the things we won't let her do (like play with knives, take EVERYTHING out of EVERY drawer etc).

As a family we try to eat as local as possible as healthy as possible and as yummy as possible. Our best dishes combine several of that's not true...our best dishes are yummy! But the dishes that we put on our menu regularly combine all three!

So I've decided to post some of our favorite simple, quick, yummy and healthy dishes!

I am not sure exactly how healthy this is---but healthy-ish. It's fast. It's good. And the portions are small so quarter or double it! I's fast. Do I need to say this again!

Run to the Asian resturant on the corner, get $1 worth of rice and by the time you get home your partner will have dinner ready with the table all set! BTW, This is our trick for easy fast rice on nights when we don't have time to make it. Almost all Asian resturants will sell you rice...even nice sit down ones are usually perfectly happy to sell you some rice (Thanks Margaret Ou for this tip!).

This Link calls the Recipe Thai Tofu. I've been to Thailand and I won't disservice the Thai with this good but Americanized TOfu dish. think it is better called:

Tofu in Peanut Sauce

1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 teaspoon olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds

Oils in a wok over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Put rice under it, and feast!


  1. I'm horrible at cooking tofu. It sticks to the bottom of the pan & I get so frustrated.
    Is it because we don't have a wok & the pan's bottom is too flat for good frying? Is it timing & temperature?
    Tell me your secrets!


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