Good evening friends,

I’m counting down the days until spring break is here, I so cannot wait for being stuck at home with the boys 😂 Who else cannot wait for spring break? Are you planning to go somewhere? If only workplace has spring break as well, huh, and if only spring break means like real spring, no snow no more 🤔

Anyways….

Earlier I made grilled tofu. Saw some leftover white wine in the fridge from Christmas, so I thought to use it. Weird? I know, but daaayyyuuuuum, the end result was wonderful, seriously

Served the tofu with chop suey, toasted almond, and stir fried mushrooms, what a filling meal we had a couple of hours ago.

This is almost like teriyaki tofu, but of course, I was using my own thinking, adjusting to what I had in the kitchen as always, so don’t protest 😂✌️😂 As long as the end result is palatable and delish, that’s all that matters, right?

Marinade

1/4 c soy sauce
3 tbsp apple cider vinegar
1/2 tbsp white wine, kinda dry
2 tbsp brown sugar
1/2 tbsp garlic powder
1 thumb ginger, skinned then grate

How To

Mix everything in a pot and bring to boil for 5 mins, on high heat
Marinade sliced firm tofu pieces for at least half H, coating both sides.

Grilled Tofu

So I have this “lean meat George Foreman” electric griller from my meat days. I laid two pieces of aluminum foil on each surface, to easy clean the griller.

Click the highest power number 20, and let it preheat for a bit
Cook tofu pieces for 5-8 mins on each sides, depending how you like it (browner, crispier, etc)

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