The Best Chocolate Cake Ever
That’s what it was called on the website where I…
Is it raining where you are, internets? It’s raining here in Austin…a beautiful, steady rain. I’d love it even more if I didn’t have to go out in it…but it’s off to work for me in a few minutes.
I wanted to share this recipe that we made a few nights ago…it’s one of Justin’s favorites. He always adds a bit of Sriracha sauce at the end, because he likes to burn his face off.
Pasta with Tofu and Peanut Sauce
Combine first 7 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water until al dente.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes, then flip and brown at least one other side of the cubes, about 4 to 5 minutes more. Transfer tofu to a plate and keep warm. Add bell pepper and carrots to pan, and saute 5 minute or until just tender.
Toss pasta, tofu, vegetables, and sauce together in a large bowl, and serve.
Makes 4 servings.
Adapted from Cooking Light magazine.