Despite toilet paper hysteria, we’re not adjusting our shopping routine. Once a week. Maybe that’ll change in the coming weeks, but right now we’re calm. We’d heard stories about empty grocery store shelves, but found everything in stock at our local coop. Thankfully no one made a run on fresh fennel (yet) 😉
Being socially distanced means I have time to play with my new toy: a sous vide machine. Burgers last night and marinated soy sesame chicken breasts tonight for a quick Asian bowl. I am keeping calm by investing energy in creative pursuits!! The boys are happy because it involves meat.
It’s easy to drop the protein in a bag and let the sous vide do it’s thing. Basically the water slowly cooks the ingredient to a desired temperature and then holds it there without overcooking it because it’s in a Ziplock. You do it all via an app!
You don’t have to take it off when it’s done. It can stay in the water until you’re ready, which makes it super easy. For proteins it’s definitely a win. I have done carrots too which locks in the flavor and nutrients. I feel like a chef scientist!
As we were shopping this week, there was definitely an aura of “stocking up”, like what happens before a holiday or a snowstorm. When I looked in our cupboards, I realized how much we just have on hand. Those are some of my favorite meals—figuring out what to make based on random ingredients. Rice, peanuts and thai peanut sauce inspired this meal. We’re certainly not going to go without. I am very grateful.
I will be even more grateful when Alec returns from college (expected his classes will finish online this year) and Avery has just one more day before they break, and likely also move to a distance learning model. I will feel better with both baby birds in the nest, hopefully by end of the week.
Our world is changing. Fear and scarcity are the mindset of the day. I am hopeful that we come out of this with perspective on what needs to change in our culture. We have enough.
Tofu Thai peanut bowls (vegan)
- 1/2 napa cabbage, chopped
- 3 cups cooked Basmati rice
- 1/2 red pepper, chopped
- 1/2 cup shredded carrots
- 3 green onions, chopped
- Serrano pepper, diced
- Pickled red onions
- Dry roasted peanuts
- Grilled marinated sesame soy tofu, extra firm
- (Or Sesame soy marinated chicken breasts)
- Sesame seeds, black and white
- Thai peanut sauce
Slice extra firm tofu into 1/2” slices. Cover with paper towels and place heavy pan on top to remove excess liquid, About 30 minutes.
Slice 1/2 red onion thinly. Add 1 tbsp sugar and 2 tsp salt to 500mL vinegar (red wine and champagne or white vinegar mixture). Heat vinegar until sugar dissolves about 30 seconds. Red onions will be edible in about 30 minutes but better the next day 😉
Marinate tofu with soy/sesame oil and Sriracha mixture for 30 minutes. Grill the tofu.
Assemble the bowls using rice, cabbage, vegetables and accessorize to taste. Top with Thai peanut sauce.