Every once in awhile (usually on a lazy weekend afternoon), my husband and I will go on a YouTube binge. Other people do this too, right? It usually goes something like this:
Me: Who was that actor who played the guy in Office Space? Has he been in anything else?
Him: Which guy, the main guy?
Me: The one named Michael Bolton?
Him: Oh man, we should watch Captain Jack Sparrow.
Me: I think this is even better than Lazy Sunday.
Him: That video is really old. In Internet years, I mean.
Me: I know. It’s from like when John Kerry was still running for president.
Him: Oh you know what we should watch!?
Me: I seriously don’t remember that happening. I mean, I’ve seen the video, but I don’t remember when it happened.
Him: How can you not remember that??
Me: I don’t know, I had better things to do in 2004. The Olympics were on.
Him: Was that when the gymnast did that vault with a broken leg?
Me: No! That was 1996.
Him: Was that the Perfect 10?
Me: No, that was Mary Lou Retton. That was before I was born.
Me: Man, hair in the 80s was so crazy. Here, search for 80s commercials.
Him: I watched a lot of television in the early 90s.
Me: Me too. Remember SNICK?
Me: Well that makes me feel old.
Him: I liked Doug better.
Me: I bet you did. Remember The Beets?
Him: Killer Tofu!
Me: I’m hungry. Do you want to order something?
Him: Sure. Anything but tofu.
SPICY SWEET AND SOUR TOFU (slightly adapted from Foodie with Family)
1 14-oz package extra-firm tofu, with moisture drained out (see below)
2 and ½ tbsp soy sauce
2 tbsp sugar
juice of two limes (about 2 tbsp)
zest of one lime
1 and ½ tsp fish sauce
½ tsp crushed red pepper flakes
3 cloves garlic, minced or pressed
1-inch piece fresh ginger, minced or grated
1 tbsp neutral oil (canola or peanut)
cooked rice or noodles, for serving (I used brown rice with frozen corn and peas mixed in)
1. Lay tofu block on cutting board or baking sheet covered with paper towels. Cover tofu with more paper towels. Lay something heavy on top of the tofu as a weight (I used a heavy Le Creuset baking dish) and let it drain for about 30 minutes. Once drained, slice tofu into 1-inch cubes. Alternatively, you could use pre-chopped tofu (which was all I could find at the supermarket), and just carefully lay out all the chopped pieces in a single layer, pressing down with paper towels and something heavy. Just make sure you get extra-firm tofu.
2. Whisk together the soy sauce, sugar, lime juice and zest, fish sauce, crushed red pepper flakes, garlic, and ginger until sugar is dissolved. Set aside.
3. Pour oil into large non-stick or cast-iron skillet over medium heat. Carefully and quickly arrange tofu pieces in single layer in the hot oil. Fry tofu, without moving it, for 3-4 minutes, or until it is golden brown on the underside. Use spatula to flip tofu and allow it to cook on other sides.
4. Turn heat under the skillet to high. Whisk sauce one more time and pour over hot tofu. The sauce should bubble up and boil almost immediately. Gently toss the tofu to coat well. Continue cooking and tossing until the sauce is syrupy, 2-4 minutes.
5. Serve tofu and sauce over rice, noodles, etc.
This was some killer tofu! The sauce gave lots of flavor, and the tofu cooked nicely. Paired with brown rice and veggies, this is a very healthy meal!