Last night's dinner was an unusual pairing. When I first found the PPK, I printed off a recipe for salt and pepper tofu. I'm sure if you search the Kitchen forum, you'll find it. I'm kind of too lazy to find it for you. Anyways, the first time I made it, I was astounded by the flavors. The only time I had had salt and pepper anything was s & p squid at some crappy buffet, and it was AWFUL. This recipe is rich and filling and quite oily, which is why I only made it for the second time last night.
When I picked up what I needed, I also grabbed bok choy and mushrooms to go along with the tofu. Well, my husband vetoed that. Usually he's cool with what I pair, but for some reason he wasn't feeling the 'choy. Which is strange, as he loves it. So I gave him another option: spaghetti squash. And that is how we came to have an Italian-Chinese dinner last night.
I didn't have cornstarch, so I used Ener-G as I don't use it for ANYTHING and it seemed to work fine. It added a sticky crust to the tofu, which was kind of my favorite part.
Spaghetti squash with a marinara sauce and nooch, my garnishment of choice.
My furbabies, at time of peace.