I can’t believe my Spring Break is over. I didn’t get as much done school-wise as I had hoped, but I am okay with that. I realized I hadn’t had a true break since last summer. Europe in November was awesome, but definitely not relaxing. I spent all of Christmas break/January working on internship applications, studying for the GRE and working full-time. This week I decided to focus on ME. I went to yoga almost every day, ran a few times, made fun dinners every night, read for fun (The Girl Who Kicked the Hornet’s Nest), got my haircut, and just enjoyed a slower pace of life for a couple days.
I am not excited to for the rest of this semester, but only 9 weeks left. My summer is up in the air because it depends on the internship outcome. The one thing I do know is that I am going to Houston for about 2 weeks in June for my cousin’s wedding. I am flying down early in June to help her with last minute things. I’m excited to get out of Minnesota!
One of the dinners I made this week was Broccoli Cashew Teriyaki Stir Fry.
Tofu is one of those “scary” foods to try for the first time. I enjoy tofu, but I like my tofu to be crispy on the outside. I’ve discovered that the key to crispy tofu is to buy extra-firm tofu and then press it to draw all of the liquid out. I start by opening the tofu package and draining out the extra liquid. Then, I take the block of tofu, wrap it in 3 layers of paper towels, place it on a plate and stack heavy items on it.
The tofu is hiding underneath a slab of Silestone, my biggest cook book, and a molcajete. Let it press for about 30 minutes. When you are done the paper towels should be completely soaked and you should have liquid on your plate.
Now you can cut the tofu into pieces and use it in the following recipe.
Broccoli Cashew Teriyaki Stir Fry
5. Add teriyaki sauce and increase heat to high. Toss to coat and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews and green onions and toss to combine. Remove pan from heat and serve over brown rice.