Valentine’s Day is behind us and to say it was romantic would probably be a stretch. Granted, I did get FIFTY roses which look breathtaking on my kitchen island…but our morning was chaotic and our dinner was much the same.
Mark’s card to me was super sweet. It’s hard to believe we will have been married for 10 years in just a few months and this month marks 15 years since we met and started dating. If you want to hear more about how we met and more about my podcast co-host Gina and her husband, be sure to check out the Men Tell All episode we just posted!
We really had no Valentine’s Day plan other than Thai or Indian carry-out. When we decided over text at 5pm that we wanted Thai, it then took me 4 attempts to get connected with the restaurant to place the order. Small town problems. Way too much money and over an hour later, we had sat down for a less than romantic dinner as a family.
The kids were coming down from their sugar highs. Shea told me that she had ice cream, a cupcake, AND a sucker at school. I imagine Piper had much of the same. Had I received chocolate instead of roses for Valentine’s Day I probably would’ve felt the same. But I was starving and ready for Thai!
However, the kids weren’t downing the Thai food and rather, we were trying to get them to just try the various dishes. What kid doesn’t like Pad Thai? They would’ve even try it. What they did eat was the tofu from the Pad Thai. In fact, there was none left for Mark or I. You win some, you lose some.
The tofu thing wasn’t a complete shock, though. A few weeks ago, I made this Quick Veggie Tofu Stir Fry and the girls both enjoyed the tofu…more than the vegetables, of course. You win some, you lose some. For those who love veggies AND tofu – this is a definite keeper!
- 3 Tbsp sesame oil
- 1 lb extra-firm tofu, cubed
- 1 red pepper, cut into 1-inch pieces
- 1 yellow pepper, cut into 1-inch pieces
- 1 orange pepper, cut into 1-inch pieces
- 12 oz fresh broccoli florets
- 1 Tbsp ginger paste
- 2 Tbsp red curry paste
- ⅓ cup low-sodium soy sauce
- 3 Tbsp water
- 1½ tsp corn starch
- In a large non-stick skillet, heat the sesame oil over medium-high heat. Once hot, add the tofu and cook for 4-5 minutes or until it begins to brown around the edges, flipping to brown various sides of the cubes, cooking an additional 2-3 minutes.
- Add the peppers, mix once, and cook until the peppers are crisp-tender, about 3-4 minutes. Add the broccoli and ginger; mix once and cook 3-4 additional minutes.
- Add the sauce and stir making sure it coats the veggies and tofu. Cook for 1-2 minutes. Serve immediately over rice or quinoa.
Weekly Menu: February 17th – 21st
- Sunday: Greek Baked Chicken and Orzo
- Monday: weekend leftovers
- Tuesday: Sheet Pan Cuban Chicken and Black Bean Rice Bowl
- Wednesday: spaghetti with chicken sausage, roasted broccoli and brussels sprouts
- Thursday: leftovers for the crew & Book Club dinner out for me 🙂