This past weekend I discovered two things about myself: (1) Working on the weekend can be made bearable by blasting music. There’s no one else around, so why not? (2) Getting a hair cut makes me feel like a new and better person for a solid two hours. It’s the best.
Speaking of hair cuts, I decided to try out a new place on Saturday. I have a girl here in Montreal that is OK, but she works at a rather upscale place and the price is outrageous for highlights and a cut (plus, the last time I was there she started showing me pictures of herself in a latex bodysuit from her “fetish festival” experience). So, I ventured out and tried somewhere new with a hair stylist who might not share as much.
I found a place that is right across the street from the nearest bakery to my house so I had an excuse to buy a giant loaf of cheese bread for dinner as well as get my hair done. As usual, only one person who worked at the hair salon spoke English so with a lot of hand speaking, broken French on my end, and broken English on their end, we got everything done. After three hours, I was standing at the cash and the nice girl that had been silently working on me said “ok, $64 s’il vous plaît“. I could have jumped for joy…REALLY!? That is 1/3 of the price I’m used to paying AND my hair looks positively fabulous. I went for another bobbity bob, if you’re wondering and I will definitely be bibbity bobbity bobbing back. (I don’t know what that means either.)
Since I was working this weekend I went with big bowl-type meals that I could easily make and then pack up for lunch the next day. I love tofu bowls (check others out here, here, and here) and since I usually go the spicy route, I wanted to try a honey sesame version this time. I was so pleased!
These bowls are pretty simple if you don’t let the ingredient list scare you. Really, you just need to cook up some wild rice, crisp up some tofu, fry some greens in ginger and garlic and then top it all off with a homemade honey sesame sauce. It is really healthy, satisfying and super delicious! One of my favorite tofu bowls yet!
- 2 cups cooked wild rice
- 1 (15 ounce) block extra-firm tofu
- 1 tbsp extra virgin olive oil
- 1 tbsp tamari
- 1 tbsp cornstarch
- 1/4 cup tamari
- 3 tbsp liquid honey
- 2 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp chili garlic sauce
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 inch-piece fresh ginger, minced
- 3 scallions, thinly sliced, whites and greens separated
- 2 cups fresh broccoli
- 1/2 lemon
- 2 cups fresh baby spinach
- Lime wedges, for serving
- Preheat oven to 400 degrees F.
- Press the tofu in paper towel until it is completely dry. Cut into small rectangles and toss in a bowl with the olive oil and tamari. Sprinkle cornstarch over the tofu and toss until the starch is evenly incorporated (no powdery spots remaining). Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry the tofu. Once baked, remove from oven and let cool.
- Meanwhile, prepare the wild rice (or whatever rice you have) according to package directions.
- To make the honey sesame glaze, whisk together the ingredients listed in a small saucepan over medium heat. Bring to a gentle boil, stirring often, until the glaze is reduced by about half (about 10 minutes). Remove from heat and set aside.
- To make the greens, add olive oil to a large skillet over medium heat. When the oil begins to shimmer, add the garlic, ginger, white of the scallions, and broccoli to the pan. Lay the lemon cut-side down on the bottom of the pan. Cover pan with a lid and let the vegetables cook without stirring for two minutes, until they are slightly blackened on the underside. After two minutes, give the vegetables a quick toss, add in spinach and let the other side of the broccoli blacken for another 1-2 minutes. Remove from pan and set aside.
- Add the cooked wild rice to the pan and fry until it starts to crisp, about 2 minutes.
- To serve, divide rice into two big bowls. Top each bowl with crispy tofu, greens and drizzle with glaze.
- Garnish with scallion greens and sliced lime.