I’m not entirely certain what name to give to what I just made, but damn is it tasty.
This is generally how I like things to turn out when I am cooking. It’s a mash-up of vegetables, tofu and rice cooked together—it’s moister than fried rice, but drier than risotto. Notice the strategic placement of the asparagus on top of the dish, since it was the only thing that did not turn out with a resoundingly tan color in the end.
Ingredients:
-White rice
-Stir-fried tofu & asparagus
-Garlic
-Garlic Powder
-Paprika
-Cilantro garlic pepper pesto (keep this guy in mind; he’s important)
-Tsuyu (bonito soup base)
-Rice wine vinegar
-Granulated ginger
-Water (shit’s important, broh)
-Canola oil (for stir-frying purposes)
-Sesame seeds
So.
Living in a house with four other people in Oberlin is really interesting w/r/t food consumption and preparation, because my friends’ dietary restrictions/preferences/intolerances are so varied. I’m the only person in my house who is omnivorous and has no allergies, so there are times when there will be foodstuffs that only I and no one else can eat (which, in a way, makes me feel like a bit of a champ, as much as my cooking typically has a vegan bent to it). The pesto is an example of this; my roommate’s father sent it to her without checking for the walnuts in the ingredient list, so it came into my possession. Pesto being a thing that I do not normally eat (and cilantro garlic pepper pesto being so different in flavor from straight-up pesto), putting it to use has been an experiment in expanding my palate (by which I mean I have just been mixing it with everything I eat normally and saying that it makes sense).
