OK, it was a weird dinner, but it worked! I didn't know what to do with tofu (I was tired of the usual preparations), so I tossed pieces in cornstarch and oven roasted them until they were on the crunchy side, then tossed them in buffalo sauce. That was one thing. Then, inspired by a recipe on Food 52, I made a version of a Korean snack called Tteokbokki, which had Korean rice cakes and mozzarella cheese, cooked in a nonstick skillet until golden and toasty. Plus some corn off the cob. The tofu was pretty good, although I think I would leave the pieces a little bigger next time (Carter liked it but pointed out that it would be better with chicken. Hah). The rice cakes are pleasantly chewy and fun to eat (as is anything with melted cheese, in my opinion). The recipe called for topping the whole concoction with sweetened condensed milk, but I wasn't about to open a can just for that. We drizzled a little honey on instead, and that worked well. I would definitely make it again!
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