Tuesday: Glazed Tofu, Carrot Rice Casserole, Peas

Glazed Tofu
1 carton extra firm tofu
2 large garlic cloves, coarsely chopped
2 Tbsp fresh lime
1/2 Cup Soy sauce
1 Tbsp molasses
2 tsp peanut oil or dark sesame oil (I used sesame oil)
2 Tbsp chopped cilantro
1 Tbsp brown sugar
salt and pepper
1-2 Tbsp vegetable oil

Drain the tofu, cut it into the shapes and sizes you desire, and set on paper towels to drain. blot well
While tofu is draining, combine the next 6 ingredients in a small bowl. Season with a few pinches of salt and plenty of pepper.
Heat oil in large non stick skillet with oil, when hot, add tofu and cook over medium heat without disturbing until golden crisp, about 7 min. turn and cook on other side.
Pour marinade and shuffle the pan back and forth the coat the tofu. Reduce heat to medium and cook until the sauce is syrupy and the tofu is glazed. Don't let it cook so long that it gets sticky.

Result: Everyone liked it, next time I should double the recipe or add more tofu.

Carrot Rice Casserole
4 Cups cooked brown rice
2 cups thinly sliced carrots
2 cups thinly sliced celery
1/2 cup diced onion
2 Tbsp of veg. oil
2 cups shredded cheddar cheese

Water saute the vegetables in about 1/2 cup water. Saute until crisp tender.
Mix rice and vegetable together in rectangle baking pan. Top with cheese and bake for about 15 min in 350 degree oven. Serve hot

Result: We make this a lot. Tonight I forgot to add the onions, but the kids liked it as they always do, and nobody seemed to notice the onions were missing, except me.

I also made a side of baby peas.