I need to say a giant apology for not posting for over a month. I promise I have very good excuse. At the beginning of August I found out I am pregnant! And then a few days later Michael proposed! And we are getting married next weekend in Las Vegas! Told you I had a good excuse.
I am so happy and excited to marry the man I love and start a family with him. But this past month has not been easy. I lost my job, which is probably for the best. It was not a good fit for me and I am not sure how much longer I could have worked due to horrible morning sickness. And do you know how much fun planning a wedding is when you are beyond exhausted all the time? Not at all. I am so grateful for all love and support from my family and friends. Especially my mom, I could not do this all without you!
I will talk more wedding and baby stuff in later posts…
So, remember that morning sickness I mentioned? Yeah, that phrase is a total misnomer. I have felt nauseous all day and night. Not fun. Even when I am hungry, my stomach magically cannot hold much food at once. And foods I once loved, I cannot even stand the thought of now. So, as you can imagine I have not done too much cooking lately. However, yesterday I was actually hungry for lunch. So I made up this tasty dish.
I used broccolini, but feel free to us broccoli if you cannot find it. Broccolini is hybrid of broccoli and Chinese broccoli, giving it longer stalks and slightly sweeter flavor. It is high in vitamin C, vitamin A, calcium, folate and iron. I love broccolini because the stalks get tender and have an almost asparagus-like flavor.
This recipe makes two servings.
Tofu and Broccoli
1 block of extra firm tofu, frozen and drained, then cubed
1 tbs soy sauce
1 tbs rice wine vinegar
1 tps red pepper flakes
1 tps grated ginger
1/2 small white onion, cut into thin strips
1 clove of garlic
1 small head of broccolini (broccoli is fine too), cut into bit-sized pieces
Check out my previous post about how to freeze and drain tofu.
Cube the tofu and add to small bowl.
Add the soy sauce, vinegar, red pepper flakes, and ginger. Toss together to coat the tofu and let it marinade for at least one hour.
Once the tofu is ready, heat some olive oil in a skillet over medium heat.
Add the chopped onions and cook until soften.
Add the garlic, broccolini pieces, and the tofu with the marinade. Cook until the broccolini is softened and the tofu is slightly golden.
Top with some teriyaki sauce before serving.
I had this over brown rice, but noodles would be delicious too. Simple and high in vitamin C, folate, and iron—all the things a growing baby (and mommy) need.