Roasted tofu with sesame-peanut pesto, from the new Smitten Kitchen cookbook. The tofu treatment was pretty close to my regular cooking method. She does add a little cornstarch, which seems like a good idea. The sesame-peanut "pesto" was disappointingly bland, and had to be tinkered with quite a bit. She also has you roast broccoli but I had forgotten to save any, so instead I took our leftover steamed broccoli and threw it in the wok with noodles, garlic, butter and soy. A good meal, but don't need the recipe.
Since it was ANOTHER snow day, I did make another batch of pecan sandies from Bravetart. I cut the overall sugar from 6 to 4 ounces, and rolled and sliced them. Much, much better than store bought.
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