Sunday, March 31, 2013

Spring Break

I'm halfway through my two week Spring Break.  
I haven't gone anywhere, so I haven't been packing any Bento Lunches.  

I did make this yummy Carrot, Kale, and Baked Tofu with Sesame Seed stir fry

YUMMO!  This will be appearing in future Bento Lunches!!! It was super easy too!
(see the Recipe at the Bottom, it's super simple!)

SO - I decided during break it was time to add another set of drawers (the one on the bottom of this
stack).  My Bento supplies were no longer fitting in the existing drawers.  You really don't need 
a ton of stuff to make cute lunches, but once you start... well... it's addicting! 
I am pretty lucky in that I get to goto the City, and hit Japan Town.  Japan Town has 
two stores, Daiso (which is like a dollar store, but most of their stuff costs $1.50), and Ichi Ban Kan
 (only slightly more expensive, but often as cheap).

Now there is room for MORE Bento Supplies!  Maybe I should go to Japan Town!!!

While I was sorting Mayhem decided to make off with a plastic spoon that belongs at work.. I had set it aside, and she nabbed it!  She wouldn't share it with Mischief, but was willing to play a bit of fetch with me.
(sorry for the fuzzy picture..)

RECIPE - Well, really it's more of a formula :)
Sesame Baked Tofu -
Extra Firm Tofu
Marinade of choice (I used low sodium soy sauce, and some hot sesame oil tonight)
Sesame Seeds 

First Drain the water off your tofu and rinse it. Then press the tofu to get rid of extra moisture.  You can do this either by placing it on a cooling rack (with a plate under it), OR on a towel on a plate, then place another plate with a nice heavy can on top.  Let it sit for 15-30 minutes.  I never time this, I just go about my time.  

Next slice the tofu. Today I cut mine into bite sized pieces, but sometimes I choose larger slices for sandwiches. 

Put the tofu and your marinade in a ziplock bag.  I put this in the fridge to keep the kitties out of it.. turn the bag every so often to ensure equal absorption.  Marinate for about half an hour.

Preheat your oven to 375.  Line a  cookie sheet with some parchment paper.  Spread your tofu out in one layer on the pan.  Sprinkle with sesame seeds.  Bake 20-30 minutes depending on how thick you sliced it.. turn about every 5-10 minutes to ensure equal baking.  Basically you are cooking out extra moisture.  For tonight's I wanted mine pretty firm. Baking tofu changes the texture.

Kale, Carrot, and Sesame Baked Tofu -
Sesame Baked Tofu
Carrots - cut into bite sized pieces (I had lot's of baby carrots, all long and thin.. so after a quick wash, I cut chopped them without peeling)
Kale - rinsed well, torn without the large stem/vein, into bite sized pieces
Garlic Salt
Olive Oil or Olive Oil Spray

I sprayed the pan with some OO spray, and cooked the carrots, then I added the kale, sprinkled on some garlic salt, and put a lid on it, stirring often till the kale was wilted... add some Sesame Baked Tofu, and YUM!   

It's great served over brown rice, but as I had a ton of carbs today in the form of Easter Candy, I elected to just have more veggies instead!


1 comment:

  1. Ooo your stir fry looks delicious!! Thanks for linking up to Meatless Monday :D


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