This is a variation of a recipe from Vegan for Everybody. I am sharing it here because the kids liked it.

Ingredients

• 1 pack of firm tofu
• 1 heaped teaspoon of ginger paste
• 2 minced garlic gloves (I have them ready in advance because I buy a bag of garlic, mince all of them and freeze them in ice cube trays with a lid)
• 2 or 3 tablespoons of soja sauce
• 4 tablespoons of seasoned rice vinegar (or rice vinegar + sugar)
• 2 spring onions
• cornstarch
• Olive oil

Steps

• Cut the tofu in cubes, sprinkle with cornstarch
• Heat up oil in a pan, add the garlic and ginger, cook a bit, don’t burn it.
• Add the tofu, cook until golden and take it out.
• Add the soja sauce and rice vinegar, cook a bit so that it caramelizes.
• Add back the tofu, cook some more.
• Serve with cut spring onions.

Not the prettiest photo but very tasty. We ate this with rice that had some vegetables on it.

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I am always looking for recipes that I can make for dinner, they have to be easy and quick because I am tired at night and don’t have a lot of time. Sometimes I prepare parts of dinner in advance while cooking breakfast and lunch but I prefer not to.

I took a couple of books from the library for inspiration and marked some recipes to try: Smitten Kitchen Keepers and Vegan for Everybody

This week I also tried a recipe from the book Tender that I had never tried before: Chicken with leeks, lemon and rosemary. The chicken thighs I had didn’t have skin (not good for this recipe) and I forgot the rosemary. This was not a hit with the kids but the leeks were delicious. One of the kids said: this is the best leek I have had but I still hate leeks. I had added some pasta, they ate mostly that.

If you have cookbook recommendations for family dinners, let me know!