Salad

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

Serves Two

1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
Broccoli, steamed
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice

Peanut Dressing
1/4 Cup Peanut Butter
1/4 Cup Water (or coconut milk if you have it!)
1 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1 tsp Hot Chili Oil
1 Pinch Salt

Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.

Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.

Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Crunch Asian Salad

(Source: goodlifeeats.com)

Watermelon

(Source: Flickr / stevendepolo)

Whole Grain Toast w. Jam topped with Raspberries

Poached Peaches with Raspberries

2 cups water
1 1/4 cups sugar (I used vanilla sugar so you will see vanilla beans in the pictures, but regular sugar is just fine)
3/4 cup dry white wine
1/4 teaspoon salt
1 cinnamon stick snapped in half
the zest of one lemon (I used a vegetable peeler and got big strips)
1/4 teaspoon peppercorns
6 peaches
6 ounces raspberries

1. Put all of the ingredients except the peaches and raspberries into a large pot.
2. Halve the peaches and remove the pit.
3. Add the peaches and bring the pot to a boil.
4. Cover the pot with parchment paper and reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7-10 minutes (this depends on the peaches. I checked mine every few minutes and pulled them when I could get a knife through them with no resistance, but they were not completely mushy.)
5. Take the peaches out of the cooking liquid.
6. Add half of the raspberries to the cooked peaches.
7. Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
8. Strain the poaching liquid.
9. Pour the glorious poaching liquid over the peaches and raspberries.
10. These are perfect just like this. But they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes please.