Sweet and Spicy, Orange Pan Glazed Tofu

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I’m convinced I’m going to be found in our apartment trapped under three years of Rachael Ray magazines. They’re stacked high on top of our bookcase, next to the back issues of Martha Stewart Living, unread.

I can’t bring myself to throw them away. Who tosses out the secrets to an amazing souffle or how to make a ribbon wreath just in time for the holidays? I’m obviously assuming what’s in those magazines as I have yet to open a single issue.

I blame Costco. They’re the gateway to buying things you don’t really need. Where else would I gain the mindset that I need to buy three years of Rachael Ray Magazine?

There are, of course, worse things you could buy in bulk. Like three hundred rolls of toilet paper. Who needs three hundred rolls of toilet paper? Or rather, where would you store them without it becoming a hazard in your home? Being found under a year supply of toilet paper is far worse than a bunch of magazines. It leads to questions like, “Why did you need all of this?  Are you feeling alright?” as the person eyes your bathroom.

It was at Costco where I stumbled upon a case of tofu.  Ok, stumbled is a stretch. I practically ran into the place, glass eyed and salivating. With my mother’s club card in hand, I was ready to spend some money. I mean, save money. That’s the purpose of a wholesale club, right?

An hour later I came home with a full trunk and a receipt that took about a minute to print out at the register.  (And maybe a “possible fraudulent alert” sent to my Gmail from my credit card company.)

“No one needs a case of tofu,” Roo said, as he helped me lift the bags out of the trunk.

“I’m half Asian. Of course I need a case of tofu.”

No one needs a case of tofu.

A pan fried tofu recipe with a spicy and sweet sauce however, is something of a necessity. Just don’t buy a case worth of ingredients, ok?

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