I’m not much of a cook, and that’s why these are adventures! (See 1, 2, and 3/4.) I’ve mentioned that I’m trying to eat a lot healthier. This actually evolved into me actually cooking a vegetarian meal! This is just incredible for everyone that knows me and knows how much of a carnivore I am. 🙂
Anyway, I found the recipe in one of Tosca Reno’s books that I picked up in America. She is basically a spokeswoman for “eating clean.” The dish is “supposed” to be a breakfast dish that takes 20 minutes to prepare and 35 minutes to cook. Yeah…it didn’t happen that way for me…I think it took closer to 3 hours for me.
I decided to cook it for dinner and eat any leftovers for the next-day’s lunch. I also didn’t have a lot of necessary supplies on hand…or even the exact ingredients called for in the recipe. (I am in Korea, after all.)
So here were my biggest setbacks: I had to add an extra 1-hour preparation to my time because I didn’t have any drained/dehydrated tofu on hand. I only have one quasi-sharp knife so cutting/”finely chopping” everything up took a lot of extra time. On top of that, I didn’t own a garlic press at the time (but I bought one a few weeks after making this!). So instead of ‘pressing’…I had to resort to “chopping.” I also didn’t have a fine mesh sieve so I had to make do with a colander. Instead of shallots, I used green onions and instead of plum tomatoes, I used regular tomatoes. I also didn’t have a large enough skillet so I used a large-ish pot.
Despite all of these setback, I ate all of it. After the first little taste test, I had to go back and add some extra tofu and seasoning because there was too strong of a vegetable taste. I didn’t care for it at all the night I made it…cooking had taken up so much time that I was barely hungry by the time I’d finished. I WILL say that the leftovers were AWESOME the next day.