Monday

Chili glazed tofu with asparagus rice (recipe in the comments)
Steamed bok choy with sesame orange sauce

Hot tea
Sugar cookies
______________________________________________________________
Well, apparently we're back to our normal cooking MO. You know that we're back to normal once we're testing out a new tofu dish. This was inspired by a Cooking Light 20/20 series recipe on their vegetarian meals post. It is sort of like our no-fail tofu recipe, but bigger pieces and a glaze instead of a sauce. This means the rice, though mixed with veggies is a bit bland. We kicked it up a bit in the posted recipe and I think the new version is quite delightful. This will not double easily unless you do the tofu in two pans or do it in two batches, keeping the first set of tofu pieces warm while you make the second set. The original recipe made no use of the microwave, but I think the change works well and I used the same dish to cook the bok choy in as I did the asparagus and carrots. Yea for less clean up!

Prep Notes
Difficulty: Easy
Chopping: Asparagus, tofu, ginger, bok choy
Time: 35 minutes
Make ahead: You could prep all of this and make the sauces, but do it all last minute.

Reaction
J: "New tofu is always something to celebrate!"
M: "A worthy tofu addition!"