#FoodTuesday #vegetarian #vegan #recipe #RecipeSortOf #writingprompt

I like supper for breakfast and breakfast for supper, so what do you call this?

I made a pineapple tofu stir fry — YES, PINEAPPLE AND TOFU! SO DELICIOUS! It used to be a big fat hairy deal, with buying ingredients and chopping ingredients and blah blah blah, BUT THEN the grocery started carrying Birds Eye frozen Sweet & Sour Stir Fry meal starter, and that has All The Things!

Well, here’s how I do tofu, which is DELICIOUS, so don’t give me that ewwwww, tofu look. I press as much liquid out of it as I can, then break it into chunks in a bowl. I add a wee bit of soy sauce, a wee bit of sherry cooking wine, a wee bit of sesame oil, and a metric fuck ton of salt and pepper. Mix it all up and let it soak up all the liquid. Then I dump in enough corn starch to coat all of it and fry it until it’s crispy. Take that out and do the rest of the stir fry and add the tofu at the end.

Pineapple Tofu Stir Fry

• Sweet & Sour Stir Fry meal starter
• oil (olive, sesame, canola)
• 2 cups water
• ramen noodles (soy sauce flavor)
• prepared tofu
• whatever else you like

I had some cashews, green onions, and shiitake mushrooms, so I toasted those in oil in a hot pan, then added the Starter and its sauce packet. Add the water, the ramen flavor packet (if vegan flavoring) and bring to a boil. Add crushed-up ramen noodles and cook for three minutes. Add tofu and serve.

I had a lot of leftovers, so the next morning I reheated some and topped it with scrambled JustEgg vegan egg substitute.

So is it brupper or seakfast?

A WRITING PROMPT FROM ME TO YOU: Something difficult is suddenly much easier.

MA