It pains me to say this – but the cookies must take a break for a bit. My pants have told me this as well as the fact that I went through a total of twenty pounds of butter making treats for work. Twenty. Pounds. Of. Butter. And there are still butter reserves in my freezer, it’s like a mini-China in there. I promised the butter I would not abandon it forever, but a breather is much needed after the month of decadent and sweet treats.
In addition to me swearing off cookies for awhile (let’s see how long that lasts), I also signed up for a half marathon in a few months to keep myself honest and motivated. While it’s both exciting and intimidating, I know it’s very achievable if I stick to a training routine with some discipline.
I first made this stir-fry a few days ago as I was trying to save wilting spinach and sad-looking okra and was attempting my hand at something moderately healthy – and it was delicious. I threw in some ginger and spices for an added kick and served the vegetables over some brown rice. I know that not everyone likes okra – and it is a tough vegetable to love. A little slimy, without much flavor, okra is like an ugly step-child of the vegetable family. But it readily absorbs other flavors and envelops the dish in softness, which to me tastes comforting – perfect for a winter meal.
And if tofu is not your thing, throw in some chicken instead, or other vegetables you might like. It’s a stir-fry so really – just about anything goes. Except for, maybe, cookies?
Tofu Stir-fry with Spinach and Okra
1/8 tsp turmeric
1/8 tsp sambar powder
1/8 tsp cumin
1/8 tsp cayenne pepper
1 clove garlic, minced
2 tbsp minced fresh ginger
1 medium onion, thinly sliced
1 lb firm tofu, cut into ½ inch cubes
1 cup spinach
1 cup cut okra
Salt to taste
Add a glug of olive oil to a non-stick skillet and warm it slowly over low heat. Add the spices and warm them up, being careful not to burn them, for about 60 seconds. Turn up the heat to medium-high and throw in garlic, ginger and onions. A few minutes after, dial the heat down to medium and add tofu. Cook the tofu until nicely browned on sides. At this point, add the spinach and okra and sauté for a few more minutes until nicely warmed. Add salt to season.
Serve over some cooked rice. If you want to add hot sauce, like Sriracha,