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Tuesday, November 10, 2020

Lemongrass Tofu: Three Ways

On the Friday that our sweet Gelfling (our 15-year-old kitty) died, the only thing I wanted to eat was comfort food — something greasy and fried that would temporarily fill the kitty-sized hole in my heart. So we grabbed some Pho Binh to go. I ordered the Lemongrass Tofu (my very fave), and Paul got us an order of Veggie Fried Rice and Tofu Spring Rolls to share. Very few veggies, mostly brown. I can say that this meal (and a few glasses of wine) certainly helped for a little bit.

The thing is, when you order Pho Binh, you have leftovers for days. So I had to find new ways to use my leftover lemongrass tofu. The next day, I made a stir-fry with broccoli, carrots, bean sprouts, leftover white rice, and lemongrass tofu.

By Monday, I was still eating lemongrass tofu, but I wanted to be a tad healthier at the start of my week. So I made a Buddha bowl with lemongrass tofu, steamed broccoli, steamed carrots, and brown rice. 

Paul had ordered the Tofu Pho that Friday when we placed a big order, and he had some leftovers that he didn't want. So I finished those off too. I added broccoli for some extra nutrition. Pho Binh's Tofu Pho is the best! I'm actually kind of looking forward to colder days so I justify ordering this more often.

And here's a non-Pho Binh meal. Have y'all tried these Soon ramen cups? They're vegan and really good! Best instant ramen cups I've had. The kimchi flavor is awesome.

2 comments:

  1. All about looking after yourself when you are grieving, I am glad that you were able to get something that comforted you. And excellent use of leftovers.

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  2. I'm glad you were able to find some comfort.
    Having tons of leftover lemongrass tofu sounds like a problem I wouldn't mind having myself!
    I was looking at those Soon cups, and really wanted to try one, but unfortunately they aren't gluten free!

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