Well, it’s official. I completed my first Monday at work. It really wasn’t that exciting because I am still training and familiarizing myself with our top accounts, so it was kind of the same old same old, but I did take a lunch break!
For some reason, last week I just didn’t take a lunch break. There really is no real reason why…so I decided that unless there is some huge deadline or project I am working on, I will take a lunch break. They are giving it to me, so I better take what I can get!
I used my new salad container. In the bottom, I put salad with tomatoes with broccoli and cauliflower. In the top I put salsa and tuna salad.
I also spent the break catching up on some blog reading. I still have to figure out this whole working-during-normal-hours-of-the-day thing…
When I got home, I knew that I needed to eat a meal with tofu (by the way, every time I go to type tofu, I type TOFY…..and giggle a little to myself. Is it funny? No. But I still laugh inside) in it, since I didn’t thaw anything from the freezer. On Saturday for lunch, Brian and his parents ordered Chinese take-out for lunch. I made a salad with egg whites, but I thought that the Chinese food looked delicious. Immediately it sparked an idea in my head, and that is what inspired dinner tonight. I did a little bit of research on the internet and based my method off of this recipe from EatingWell.com. The end result….had Brian going back for seconds!
Asian Tofu and Broccoli
- 1 16 oz can vegetable broth
- 3 Tbsp soy sauce
- 3 Tbsp corn starch, divided
- 2 Tbsp of sugar
- 1 tsp of crushed red pepper flakes
- 1 14 oz package of firm or extra firm organic tofu, drained
- 1/4 tsp salt
- 1 tsp canola oil
- 1 Tbsp chopped garlic
- 1 tsp ground ginger
- 3 cups broccoli florets
- 2 cups broccoli slaw
- 3 Tbsp water
Now, I am kicking back and enjoying the Bachelorette. Happy Monday!
Question of the Night:
- What did you have for dinner?