Sequestration Meal #525

 

This looks a bit strange, but it was lovely: Steamed rice, miso-glazed tofu steaks (recipe from Oh My Veggies), chili-garlic broccoli stir fry (recipe from America's Test Kitchen Cooking for Two 2011), and some veggie gyoza I had in my freezer. I also made a simple dipping sauce to go with my gyoza.

I don't know if the miso tofu needed the extra sauce, but it does cut down on food waste, so I went with it. And it is tasty! It just looks weird. If I were to make this again, I might serve the sauce on the side for dipping.

The broccoli wasn't as spicy as I would have liked; I think all the spicy peanut butter ramen I've eaten has increased my spice tolerance. So I added sriracha to my dipping sauce and dipped the broccoli in as well as the gyoza, and I was a happy camper.

Although I eat a lot of broccoli anyway, this is broccoli season; I should be diving in with both feet, right?