It would be a lie to say that tonight's dinner was from the NYT, because really I just used used the words "tofu with asparagus and black bean sauce" as an inspiration. Did have tofu and asparagus, but I also added ginger, garlic, and some broccoli and snap peas that Jason had brought home from the farm. I also didn't use Chinese fermented black beans, instead using up some of our Korean black bean paste. The recipe also called for baked tofu, but I just cubed up regular and sauteed it.I was surprised at how good it was. I didn't feel like cooking and wasn't psyched for tofu, but it was worth it.
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