Tofu and Shrimpies
I remember when I was younger my mom would make egg salad and we’d eat it on a slice of freshly toasted bread. Mom always made it best and the tub of it would be gone before you could ask for more. Somehow I never get around to hard boiling eggs. I’ve found an easy and delicious substitute for the classic egg salad that can practically be made in about 2 minutes flat.
You will need some firm/extra firm tofu and cut a block of however much you want.
Smash the tofu with a fork
Add a dollop of mayo, a heavy squirt of yellow mustard, some fresh cracked pepper and sea salt
Top your slices of toast with your tofu “egg” salad, and sprinkle some paprika, the finishing touch
This weekend I bought a bag of frozen peeled, deveined, tail on shrimp. Having no idea what to make last night I consulted twitter and got so many ideas and responses. I wrote them all down and will be using them in the future since the bag is massive. Endless shrimp.
I really was in the mood for something spicy.
I made a batch of brown rice in my 5 c rice cooker. My mom bought me this rice cooker when I moved into my new apartment last September. It is such a great appliance, and has different settings for different types of rice. The long grain brown rice that I bought recently has a nice bite and chew to it.
I soaked a handful of shrimp in some water until they defrosted. I gathered my ingredients. My own version of firecracker shrimp.
Sriracha sauce, sweet chili sauce, olive oil, and a clove of garlic.
I should have remembered that this was a single serving, because my hand went heavy on the sriracha.
I added all the ingredients into the bowl with the shrimp, mixed it together and let it sit in the fridge for about an hour to marinate.
I grilled them on a pan and served them with a side of sweet chili sauce ( from TJs, amazing. You need to find this ) and with the brown rice.
I love spice but this was no joke. There was so much sriracha that I could feel my nose and eyes burning. The flavor was delicious but the heat was unbearable.
I think next time i’ll add in MUCH less sriracha, much more sweet chili sauce.
Cooking is all about experimenting. Finding out what works, what doesn’t, new additions, new ideas. You won’t always create something amazing but that’s what’s so fun about it. Trial and error, and figuring out a recipe that you perfected and created. Have fun with what you are cooking, don’t worry too much about the specifics. Add in things that you believe would enhance the flavors, take things out of recipes that you see no need for. Experiment and enjoy your meals.