Add Some Flavor (and a Hint of Heat) to Your Memorial Day Weekend With This Quick + Tasty Dish

Memorial Day weekend is upon us, and one of the best ways to celebrate is with good company (within safe distances) and good food.  For this week’s #FoodieFriday we’re trying out a new recipe courtesy of Savory Spice Shop.  A homemade version of your favorite take-out dish (but with an extra kick) here’s how you can make Sweet & Sour Stir-Fry with Sesame Tofu at home.

Click below to watch a how-to video (featuring our new favorite kitchen accessories from Room & Board),or follow the steps below.

SWEET & SOUR STIR-FRY WITH SESAME TOFU

Servings: 4

Time: 15 minutes active prep; 15 minutes cook time

Nutrition: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian

INGREDIENTS

For Tofu:

    • 1 lb. extra-firm tofu, cut into cubes
    • 1/2 cup cornstarch
    • 1/2 tsp. Kosher Salt
    • 3 Tbsp. vegetable oil, plus more if needed

For Vegetables:

 

DIRECTIONS

For tofu: 

Pat tofu cubes using paper towels to remove as much moisture as possible. Mix together cornstarch and salt and coat dried tofu in the mixture. Heat vegetable oil in a large pan over medium-high heat. Add coated tofu and brown on all sides until golden, working in batches and adding more oil if needed. Set crispy tofu on a plate lined with paper towels while you prepare the vegetables.

For vegetables: 

Whisk together Hot Pepper Vinegar Barbecue Sauce, soy sauce/tamari, honey, sesame oil, and garlic. Separately, stir together cornstarch and water to make a slurry. In a medium pan over medium-high heat, add vegetable oil and sauté vegetables until barely softened, about 2 – 3 minutes. Add in sauce mixture and cornstarch slurry and let reduce until sauce has thickened slightly and vegetables are cooked to desired doneness, about 3 to 4 min. Toss in crispy tofu and sprinkle with sesame seeds to garnish.

Treat Yourself with 7-Layer Deliciousness from SusieCakes

As you may have noticed, there’s been quite a popular trend many of us have tried while we’re sheltering at home – baking!   What better way to pass the time than with a fun activity which ends with a delicious treat??

 

For those who are already on the baking bandwagon, and those who are willing to give it a try, SusieCakes has a ton of tasty recipes that you can bake at home.  Below you will find instructions and ingredients to guide you through our personal favorite (7-Layer Bars), but if you’re in the mood for something different – perhaps a snickerdoodle, brownie, or even a flourless oatmeal cookie – all of Susie’s featured recipes are online here: http://susiecakes.com/recipes/

 

We love these bars because not only are they downright delicious, but they require all the BEST ingredients which end up as one perfect dessert.  And, they’re super easy to make!  Just follow the directions below – happy baking!

 

INGREDIENTS (GRAHAM CRUST): 

3 c graham cracker crumbs 

1 c unsalted butter 

¼ c granulated sugar 

Pinch of salt

 

INGREDIENTS (FILLING): 

1 c butterscotch chips 

1 c shredded coconut 

1 c pecan pieces 

1 ¼ c chocolate chips 

1 can (14 ounces) sweetened condensed milk

 

STEPS (GRAHAM CRUST): 

  1. Pre-heat oven to 350º. 
  2. Place graham cracker crumbs into a bowl with sugar and salt. 
  3. Melt butter in a pot over medium heat. 
  4. Stream melted butter into graham mixture and stir with wooden spoon until combined. 
  5. Press graham into the bottom of a 9 x 9 pan sprayed baking dish and set aside

 

STEPS (FILLING): 

  1. Place butterscotch chips, chocolate chips, shredded coconut and pecans into a bowl and toss until combined. 
  2. Drizzle ¼ of the can of sweetened condensed milk over the graham cracker crust in criss-cross pattern. 
  3. Pour the filling over the crust and use your hands to make sure it is evenly distributed. 
  4. Drizzle the rest of the sweetened condensed milk over the top starting around the outside border and go back and forth until the can is empty. 
  5. Place in the oven at 350° for approximately 20-25 minutes or until golden brown and bubbly. 
  6. Let cool at room temperature before cutting into bars. Enjoy!