Dinner Bowl #119

 

This one is a little unusual for me, but I am glad I branched out! Here we have bok choy and tofu stir fry (recipe at DaisyBeet) with some brown rice and cucumber-carrot salad (my own recipe).

Those who commented on the recipe said not to use so much sauce; I am an absolute rebel and I added all of it, but being an experienced cook and one wise to the shenanigans of food bloggers, I separated some tofu and veggies out to use as a garnish, which is why you don't see a pile of sludge on the plate. The sauce was absolutely delicious in my opinion, but it is kind of ugly. Be forewarned.

The sauce has tahini in it, which was a bit of a surprise, but of course that makes sense, since it's just sesame seeds, after all. I used some frozen mushrooms rather than fresh this time, and I think that was a good choice for a meal that otherwise required a lot of fussing with bok choy (I had baby bok choy, so I had a ton of separating leaves and washing to do!). I think the freezer is serving me well these days, though the frozen mushrooms are a bit different than fresh. I'm making life easier when I can, I guess.

Also, as I continue to develop my skills with the stainless steel pans, I was able to cook this tofu absolutely perfectly without it sticking at all. So I'm feeling kind of smug.

Altogether, this was a virtually perfect meal.