back to work this week. there’s still at of people out sick, at least they’re at home right? i had to start bringing my own soap because the stuff they’re using now in our bathrooms makes my dyshidrosis flare up. i found that out about 2 weeks ago and spent last week taking really good care of my hands so it didn’t get out of control.
anyway i made tofu soboro, frozen vegetables and rice.
tofu soboro, adapted from the just bento cookbook by makiko itoh
1 brick firm tofu
handful of dehydrated mushrooms, rehydrated and minced. do not discard liquid
3/4 cup green onions, sliced thin
1″ ginger, minced
2 tbsp white miso
1 tbsp soy sauce
2 tbsp sesame oil
1: rehydrate mushrooms with just enough hot water to cover. set aside 1/4 cup of mushroom water, dump the rest, mince the rehydrated mushrooms.
2: press and drain tofu, then crumble.
3: whisk together miso, soy sauce, and mushroom water. set aside
4: in a saute pan, heat sesame oil. add green onions, ginger, and mushrooms. saute until green onions wilt. add tofu, then soy sauce mixture. cook until tofu is even in color and the pan is dry.
the book says this will keep for a week or so in the fridge, i’ll find out.
this was a couple different half-full bags of frozen vegetables that i sauteed in sesame oil and then dressed with that almond miso sauce i made a while back and froze. i portioned this and froze it again.