I’m in the midst of a big work project, so this is going to be a quick one. Matt’s not feeling well, so I let him pick dinner, and he decided on “Orange-Lacquered Tofu” from the Vegetarian Times cookbook I mentioned a few posts ago. Good call on his part, because it was quick and fairly simple.
It was a team effort, and we served the final product with some soba noodles and roasted broccoli. The sauce didn’t get as syrupy as I think it was supposed to, but that turned out to be a good thing, as that meant it coated the noodles and broccoli better. I love it when a plan comes together.
Back to work!