Life is so beautiful. As I took a walk through our neighborhood, I saw flowers blooming everywhere. I smelled a sweet, fruity scent, and looked up to find a loquat tree, heavy with fruit, hanging over the sidewalk. I rubbed my fingers against the leaves of a small plant down the street and was delighted to find out that it was lemon balm. I brushed pass rosemary bushes and fragrant roses, and couldn’t help but appreciate how wonderful life is. Not just my life, but life in general. The life and death of all things, and their purpose and beauty while they are here.
Last night Lindsay and Chad came over for dinner, and the whole evening was wonderful. Justin and Chad took a quick bike ride while Lindsay and I cooked dinner. We made a spicy tofu dish that was excellent (although a bit spicy for me and my wimpy taste buds), edamame, steamed broccoli, and brown basmati rice. It was wonderful. Afterward we walked to Cipollina, one of the coolest cafes around, and talked and laughed while a tango orchestra played in the background. People were dancing gracefully around the floor, the accordion filled the air with an earthy, rustic sound, and the entire scene felt surreal. Maybe it was the tofu.
Tofu in Spicy Red Coconut Sauce
- 2 teaspoons canola oil
- 1 1/4 cups sliced green onions
- 1 tablespoon minced peeled fresh ginger
- 2 large garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1 (14-ounce) can light coconut milk
- 1 (12.3-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
- 2 tablespoons chopped fresh basil
- 2 cups hot cooked basmati rice
Heat oil in a large nonstick skillet over medium-high heat. Add green onions, ginger, and garlic; stir-fry 1 minute. Stir in soy sauce, curry paste, coconut milk, and tofu; bring to a simmer. Reduce heat to medium; cook 2 minutes. Stir in basil; serve over rice.
Makes 4 servings.
Adapted from Cooking Light magazine.