It seems like just yesterday I was posting about starting a new rotation in GI Surgery… but now 5 weeks have passed and I’m on to a new rotation in Trauma/Surgery at a different hospital. This ward is actually pretty similar to the one I was on before, which isn’t common in internship because the idea is to expose us to as much variety as possible. But I’m pretty happy about it because it means I’m really getting a chance to practice in this setting and become good at it. I’m actually already noticing an improvement in my skills – by the end of these next 4 weeks I’ll be doing it in my sleep!
It’s kind of like this tofu recipe.
I’ve made this tofu too many times to count, which has given me lots of time to experiment and perfect it. I know it only calls for a few ingredients, but I played around with ingredient ratios for ages until I found the best one. Now it’s like a no brainer for me. Hopefully I’ll soon be able to say the same about being a surgery floor dietitian!
Sesame soy tofu
Vegan, gluten free, nut free
1/4 cup rice wine vinegar
3 tbsp toasted sesame oil
2.5 tbsp low sodium tamari
1 block tofu
Optional: 2 green onions + 2 tbsp sesame seeds
In a small bowl whisk together the rice wine vinegar, sesame oil, and soy sauce. Pour into a large shallow dish such as a rectangular glass baking dish.
Then press out the water from the tofu and slice into rectangles or triangles. Place them in the marinade and let sit for about 15 minutes. Then flip over each of the pieces and let marinate for another 15 minutes.
Pan fry until golden brown on each side and serve with sliced green onions and sesame seeds if desired.
This recipe is one of my favourite ways to eat tofu because it’s so versatile – it’s great on its own paired with some side dishes, or it’s also delicious in salads, rice bowls, and stir fries.
What is a recipe that you make all the time?
This post is linked up with Healthy Vegan Fridays over at Hello Veggy’s Blog – check it out here!