trouble is, lee and i have been super busy recently. so we've been having dinner very late at night, sometimes at 9pm. we've been really run down. so sometimes i come home from work and i throw some pasta on to boil and i have pasta and tofu and cheese. then i eat that for dinner, lunch the next day, and dinner again because i'm too tired to make anything else. that's not exactly what i imagined when i set this challenge for myself. i was really trying to make great, wholesome food everyday.
the other interesting thing is that i've realized i may not be able to keep my "no restaurant food" vow. mostly because lee's office has invited me to come in and talk about library design to them. there will be a corporate lunch out thing afterward, and i can't really not do that. sigh...
i've been a little in the "blahs" because of all this, but tonight's dinner was a sure way to cure that! i encourage you to make this and eat it yourself. we almost ate the whole pot :)
tofu beer stew
1 lb. tofu
1 onion, diced
1 celery rib, sliced
1 carrot, chopped
1/2 tsp thyme (dried)
1/2 tsp oregano (dried)
1 tsp parsley (fresh, chopped)
black pepper, to taste
10 oz. vegetable broth
1 bottle brown beer of your choice (if your bottle is a big bottle, use only 350 ml)
1 tbsp brown sugar
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tbsp poppy seeds
2 tbsp cornstarch
1. preheat oven to 350. slice tofu into about 1 inch cubes. heat a pot on the stove top with olive oil. brown tofu.
2. put in veggies and herbs. saute until onions are translucent.
3. add all other ingredients, EXCEPT cornstarch. stir well and place into preheated oven.
4. bake for about an hour. dilute cornstarch with some of the cooking liquid. add to pan and continue to cook for another 5 minutes.
5. serve immediately.
we ate it over mashed potatoes and nearly drooled on ourselves. plus, it smells up the house so nicely. it's perfect for a chilly day! oh, and share with friends--they'll thank you :)
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