This is THE ideal recovery meal, opting for foods with a three to one ratio of carbs to protein. This recipe is near perfect. It is a great meal to help healing if you have had or are contemplating surgery. Otherwise, it is a great ‘pick-me-up’ meal on any day.
- 1 lb. firm tofu, drained
- 3 tbsp. reduced sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 2 tsp. sesame oil
- 1 1/2 cups brown Jasmine rice
- 1 inch piece fresh ginger, grated
- 1/2 tbsp. wasabi powder
- 2 tbsp. sesame seeds
- 1 avocado, diced
- 1/2 cucumber, chopped
- 1 carrot, cut into matchsticks
- 1 green onion, sliced
- 1/4 cup cilantro, chopped
- juice from 1 large lime
Cut tofu crosswise into 8 slices. Place in a shallow bowl. In a small bowl, whisk together the soy sauce, rice vinegar, honey and sesame oil. Pour soy sauce mixture over tofu and let soak, turning just once for a minimum of 2 hours, preferably longer.
When ready to serve, cut tofu into pieces in half crosswise and reserve the marinade.
Place rice, ginger and 2 cups of water in a saucepan (rice cooker preferred). When cooked, fluff with a fork.
Preheat oven to 250 degrees. In a dry, heavy bottom skillet, add the sesame seeds and toast, shaking pan occasionally, until the seeds pop and become fragrant.
In a bowl, toss together avocado, cucumber, carrot, onion and cilantro. Whisk lime juice into the wasabi paste and toss with the avocado mixture.
Divide rice among 4 serving bowl and top with tofu pieces and avocado mixture. Drizzle on any reserved marinade.
Saturday Dinner For Four
We invited a couple from our neighborhood for dinner tonight. Charlotte has been here before and is aware of the goings on BUT her husband, John, isn’t. So……pampering is the name of the game.
This is the supper we have planned and it is going to be so much fun to pull off. We love doing this, so read on. Remember our motto is, all who enter here are treated like royalty. Not to show off but to show how delighted we are to have your company.
To start with, I used my beige ultrasuede tablecloth (I made it years ago), stayed with a black and tan theme from charger plates to glasses. The shots of colour came from the flowers and the plates used. Individual candles at each setting, as well as salt/pepper shakers, butter dishes and bread plates complete the table.
Signataure Drink and Hors d’Oeurves
When we were in France three years ago, I really liked the drink “Kir”. It is a 1 oz. of Cassis and 3 oz. chilled white wine. Yummy! Don made Potato Rostis with Lemon Cream. OMG, we have sampled a few already (we call it quality control). Sucks to be us, right?
Soup and Salad
I made my favourite “Blueberry Soup” with blueberry yogurt and fresh blueberries. I love this soup. Chilled but delightful then on to the “Festive” Salad. This is, also, a favourite of mine. It is colorful and super tasty. The wine for these two courses is Piesporter.
Beef Bourguingnon with Baby Potatoes, glazed beets and baby carrots.
Don makes the best that you could ever taste. I know you think I may be bragging but, so help me, this is why we are still together. He’s a great cook and I’m a great sampler……tee hee. The wine for this course is Pinot Noir. The meat is cooked with it as well so we are just bringing out the flavours.
Now, for a change of pace (we have never done this before) a small plate of green and red grapes and a few slices of cheese, served with a glass of Lemoncella. This will clear the palette for the upcoming dessert.
Dessert
I made a maple pots de creme with salted maple sauce and a praline topping. With this is a bitter chocolate chunk salted cookie. The pairing of the sweet and the bitter is incredible and with this is a small glass of well chilled Burgundy Ice Wine.
Coffee/tea and conversations…..
Another great evening and, yes, we were delighted to have you with us. Just a note to let you know that the soup, salad and dessert were eaten before I took pictures. So sorry. Next time.