We’ve been having chicken or beef every meal for what seems like weeks. Boring. I decided to do shrimp for a change. Michelle had a bag of shrimp in the freezer for me to use. I sauteed an onion, red pepper, broccoli, and 3 cloves on garlic in a sauce pan. Took it out of the pan, added a little more oil and 3 more cloves of finely minced garlic and then the shrimp, with the juice of half a lemon. When the shrimp was pink I put the vegetables back in the pan and turned the heat off. Very simple.
The lemon-pepper tofu was another story. The recipe called for sugar snap peas to be blistered in the frying pan first. That went okay. However, I’ve never tried making crispy tofu before. I sliced it up and then dredged it in a coating of potato starch, sesame seeds, and pepper. It was a disaster. The tofu was too wet, even though I squeezed as much liquid out it that I could. The potato starch was okay on the top side but the on the bottom side it turned gelatinous. Yuck. I tried anyway to fry it in the cast iron frying pan that I’d cooked the snap peas in. Oh well. It was okay but definitely will not do that ever again.
It also called for a tahini dressing. And a zested lemon. This time I sprinkled the lemon zest on the tofu. That was the best part. I liked the dressing much better this time and spread it generously on top of my tofu.
I will make this recipe again. But will use extra firm tofu, drain and compress it to make sure to get as much moisture out as possible, then sprinkle the coating on instead of dredging it and then cook it in the air fryer instead of a frying pan. Much better.
Everyone loved the blistered sugar snap peas.
By the way, my cooking day has changed. Wednesday is the only day of the week that Apollo does not have swim team practice. It’s nice when all four of us can sit down together for a family meal.