On the menu
Robb and I are revamping our eating life right now. We’ve had one too many brats and now that our garden is starting to flourish, we are looking to use some of our fresh, organic vegetables.
When I walk home I generally ponder what I will make for dinner. Or at least, what will be the main source of protein. For instance, yesterday I wondered I considered eggs, tofu, chicken, beef, pork… The latter three are in our freezer, and I didn’t want to go through the defrosting cycle, so I settled on tofu. I have only recently begun experimenting with tofu. I have learned there are many different ways to prepare it, but I have mostly stuck with pan frying.
I checked out my trusty recipe website, Allrecipes.com and searched for tofu. To my surprise, the second recipe listed struck my fancy. Chinese Shrimp and Tofu Soup. I just happened to have a half of bag of shrimp left over from when I made shrimp and pesto pasta last month. (Frozen, cooked shrimp from Trader Joe’s).
The only ingredient I was missing was fresh ginger. Instead, I used my Chinese five-spice powder and mixed it with the chopped garlic. I sautéed the shrimp (mostly defrosting them) and then added the tofu to increase the flavor as other reviewers had mentioned it being bland. I also increased the amount of peas and simmered the soup for about 15 minutes (or until the rice was finished cooking). Then, the secret ingredient, cilantro fresh from our garden. Robb and I were very satisfied.
Then, we enjoyed watermelon for dessert while the cake Robb made was baking (that is another story).
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