When you’re a blogger, you’re a planner.
I’m a planner in everything I do, whether I have to organize ahead of time or not. But I have found that when it comes to blogging, having a game plan regarding your posts is just totally vital.
How else can you stay on top of seasonal produce, holidays, and vary your recipe type month to month? Short answer? For me, I can’t without a little (a lot) of planning.
Which is why posts like these get me kind of excited. Posts that were NOT planned but happened in the kitchen and had to be recreated for the blog. Or alternatively, posts that began as dinner and then, one bite in, the plate was rushed over to my photography set up to take pictures.
Basically, breaking my own rules makes me feel like an outlaw.
(Yeah, I know, I’m hardcore)
- ½ cup chopped broccoli florets
- Scant ¼ cup baked tofu
- ½ cup mixed vegetables (my medley had corn, peas, carrots, edamame, and green beans)
- ½ cup cooked rice (I used white, you can sub cauli or brown or quinoa or anything!)
- 1-2 tbsp canola oil or sesame seed oil
- 1 dried red chile (optional)
- 1 tsp miso paste (fishless)
- ½ tsp salt + more to taste
- ¼ tsp turmeric
- ¼ tsp grated ginger
- ½ tsp garlic powder
- 1-2 tbsp soy sauce
- In a medium skillet over LOW (yes, low!) heat, add your oil, chile, miso, salt, turmeric, and grated ginger. Stir everything together and cook for 1-3 minutes, until fragrant.
- Add your tofu and stir to coat evenly. Let sizzle and turn the heat up a little (nowhere near medium! just a little more than the lowest setting)
- Add chopped broccoli florets and stir for another minute, until broccoli begins to color a deeper green.
- Add mixed vegetables and garlic powder and stir well to combine. Cook for another 1-2 minutes.
- Add rice and stir everything together. Add soy sauce and turn heat up to medium and keep stirring so everything is coated.
- Add more salt to taste, if desired.
- Serve immediately.