Day Twenty-One

I'm torn - is it social goodness to order food from a local restaurant at this point? Or is it laziness? I went over two weeks cooking every meal, but then almost a week ago I was all, "THIS MUST END!" and ordered takeout.

Primanti Brothers, by the way. Primanti Brothers is amazing and wonderful and they are very good at this contactless takeout thing. I did not see another human and wound up with happy food. Angels sang, it was so good.

But maybe I should be cooking every day? Three times per day?

Um ... yeah ... that's not going to happen. I'm going to need Alexis to cook at least one of those meals. Thus, I'm digging through my archives looking for things I know she can handle. Here you go, kid! Quick Beef (Not) and Broccoli it is!

Quick (Not) Beef and Broccoli

White rice, prepared per package instructions
2 tablespoons olive oil
1 package extra firm tofu, pressed and cubed
1/2 cup reduced sodium soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons rice wine vinegar
1 tablespoon brown sugar, firmly packed
2 cloves minced garlic
2 tablespoons sesame oil
2 tablespoons corn starch
2 teaspoons Siracha (or more, if you're tougher than me)
1 teaspoon ground ginger
1 teaspoon red pepper flakes (or more, if you're still tougher than me)
1 head broccoli, cut into florets

1. Grab a large skillet. Heat the olive oil in it and then start frying the tofu. Use medium to high heat. Keep an eye on it and turn as needed while you make the sauce. Which brings us to step 2.

2. Hi! Welcome to step 2! Now you're going to toss everything except the broccoli into a mixing bowl. Use a fork to mix it up really well.

3. Once the tofu is lightly browned on all sides, you get to add the sauce to your pan. Let it simmer for 1-2 minutes and then add the broccoli. Keep simmering until the sauce thickens and you are happy with how cooked the broccoli is. (Note: if you need to add more cornstarch to get the sauce to thicken faster because you like the broccoli a little crunchy, that's cool.)

4. Serve over rice.