I really wanted to finish MoFo without missing a day but I ran into some craziness the past couple of days and I just couldn’t find the time to post or even to read my favorite blogs. Sometimes I wonder about how fast life just flies by. I wonder to myself if I should stop doing so much. Maybe I should sit back and slow life down a bit. But then I think what would I want to give up and would making life feel slower really be better? The answer is that it depends on what day you ask me. Today I was driving home thinking about how blessed I am to have so many wonderful things in my life and how energized I am by my ever changing schedule. Even little things like rushing to picking up Bo from day care only to find myself laughing as he comes bouncing out to the car after a great day playing with his doggie friends. Would I give that up?
And even the necessary stuff is kinda nice. I have a job that requires me to work insane hours sometimes but it also offers me an opportunity to participate in something I love. How can that be bad? On the other hand, every year at Christmas I never get to do all the things I want to because I run out of time. I work late and can’t spend the evening baking cookies or I plan to get tickets to the nutcracker but by the time I remember to order them it is Dec 15 and all the good seats are gone. This evening I realized the rains are starting on Friday and I haven’t prepared my garden for fall planting, something I was really looking forward to. And worse of all I often suddenly realize out of the blue that it has been weeks since I talked to certain friend. What happens to the time?
And what does that little rant have to do with Spicy Orange Tofu? Nothing, except Spicy Orange Tofu makes everything seem a little better.
2 cloves garlic minced
1/2 large orange
2 tablespoons light brown sugar
1/2 teaspoon chili paste
6 oz super firm tofu
6-7 kale leaves (stems removed and torn into bite size pieces)
1. Squeeze the juice of ½ large orange into a skillet and heat on medium
2. Add the minced garlic, brown sugar, and chili paste
3. Cook until the mixture forms a thick sauce (if it gets too thick add more juice, too thin more brown sugar)
4. Stir in tofu and let cook until well coated and lightly crispy on the edges
5. While the tofu is cooking steam the kale and cook the udon noodles according to directions
6. When the tofu and the noodles are done remove the tofu from the pan and add the noodles coating them in the orange sauce and cooking the noodles a bit
7. Divide the noodles onto two plates and top with kale then spoon the tofu on top