I don’t want to start this off sounding like a broken record, but I’m going to do just that. Gosh it’s been awhile!
The last few months have been a blur and after all the launch events I did for my latest cookbook, I totally crashed. As the gravity of my health issues (if you missed my IG stories on this, you can watch them here) finally had time to sink in, along with lack of sleep, and a shattered nervous system from all that public speaking (not my forte!), I had an overwhelming urge to retreat. So that’s what I’ve done. I’ve spent the last few months going deep within to address old traumas and hurts I’ve ignored for way too long, and you know what? I’m feeling SO much better, mentally if not physically, yet.
As I tackle my health issues, I’m being forced to take a break from developing any new recipes (as I really can’t eat most foods right now) and I’m not sure where this leaves me, career-wise. But I still have a bunch of recipes I’ve created for a local magazine waiting to be shared here… so I will get these out when I can.
This recipe couldn’t get any easier and aside from the honey (which can be subbed for maple syrup) and the white parts of the spring onion (the green tops are just as nice), it’s something I can and do actually eat right now! Plain and simple is the name of the game for my delicate tummy for the time-being.
One last thing, if you haven’t already signed up to my newsletter, click on the pop-up at the bottom of the page or click SUBSCRIBE at the top of the page and enter your email address there. I don’t send out emails all that often, so you don’t need to worry about me adding to your overflowing inbox! But just to give you an idea, the last few emails I’ve sent out a bunch of recipes from my new cookbook, Every Day, which are not on my site. I also give you the heads up to any new recipes on my site, so you don’t miss a thing and often share links to cool things that have crossed my path.
Honey Soy Tofu
Ingredients
- 600 g packet firm tofu cubed
- Olive or coconut oil for shallow-frying
- 4 tablespoons soy sauce or tamari gluten-free, if needed
- 1 1/2 tablespoons honey (or maple syrup)
- 2 teaspoons toasted sesame oil
- freshly ground black pepper
- 2 tablespoons lightly toasted sesame seeds
- cooked jasmine rice + sliced spring (scallion/green) onions, to serve
Instructions
- Heat a large frying pan over medium-high heat. Pan-fry tofu cubes until golden on all sides (approx. 8-10 minutes). Combine soy sauce, honey (or maple), sesame oil and a few good grinds of black pepper in a small bowl and mix well. Reduce heat to medium and pour in the soy mixture and continue to cook, while stirring, until the sauce is slightly reduced and coating the tofu. Stir through sesame seeds. Serve tofu over rice, scattered with sliced spring (scallion/green) onions.
Notes
