Broccoli Cabbage Tofu Noodle Stirfry, 2010-08-10

As I'm apt to do, this is kinda a hodge-podge of recipes when searching for "broccoli tofu stirfry".



The tofu was pressed overnight, marinated in soy sauce for a half-hour, then baked for like 30-45 minutes.



Broccoli steamed with some soy sauce and water. Napa cabbage sliced thin and stir-fried. Carrots grated and sliced. Some amazing garlic. Scallions at the end. Vermicelli noodles for a base.



In the middle, a wonderful thing happened.



I tried two sauces: our go-to garlic/ginger/sesame/coriander/peanut butter/rice-wine vinegar/siracha/maple syrup sauce and a sesame-oil, rice-wine vinegar/ground ginger sauce.



I did like the latter a lot, but for the left overs, I headed back to the peanut sauce for convenience and tasty-tastiness.

Broccoli and Corn Frittata

Audrey was out of town for part of last week, so I was looking for recipes that were both simple, and that she otherwise wouldn't want. Eyeing some broccoli and corn, I threw together a quick frittata.

Corn:



Scallion:



Our favorite Cabot Sharp Cheddar:



Some eggs and milk for volume:



Light cooking:



Egg-milked, baked, bound and broiled:



I'd have liked to steam or blanch the broccoli to get it a wee bit softer, while leaving the scallions and corn as fresh and crisp as baked for 25 minutes would allow. Regardless, this was a fine quick dish.