Peanut glazed sweet potatoes and tofu

I had planned on making peanut and banana tofu with sweet potatoes but my bananas were beyond over ripe so that idea went out the window.

Instead I went with a gold nugget mandarin orange and a japanese sweet potato.

The Japanese sweet potato is definitely NOT orange inside:

I chopped up 1/2 the sweet potato and put it into the steamer until it was mostly cooked. Then it went into a skillet with a tiny bit of coconut oil until they were nice and crispy:

Then I assembled the ingredients for the sauce.

Soy sauce, honey, peanut butter, vinegar and hot chili sauce.

 

 

 I mixed together:

2 Tbsp. of peanut butter
2 Tbsp. of hot water
2 tsp. of vinegar
2 tsp. of soy sauce
1 1/2 tsp. of honey
1/8 tsp. of chili sauce


I cubed up a portion of my locally made tofu.

The tofu went into the skillet and sauteed until just crispy. At this point I tossed the sweet potatoes back in and then I drizzled the peanut sauce on top. I stirred gently until everything was well coated in the sauce.

 

 If you like a sweeter sauce, I would definitely add more honey because this one turned out barely sweet at all.


And the golden nugget mandarin oranges were interesting. I expected them to be really sweet but they weren't. They were just very low in acidity without being sweeter. Nice.

Imagine a picture of a cup of coffee (which I forgot to snap a picture of).

I hope everyone is having a great Saturday!

I blame the wedding

This morning's breakfast had a crispy theme.

Herbed scrambled egg whites, crispy spinach and crispy sweet potatoes.

I chopped up sweet potato and threw that along with a handful of frozen spinach into the steamer for about 6 minutes.

Then the partially cooked potatoes and the steamed spinach went into a saute pan on medium high heat until crispy and brown.


The potatoes turned out very pretty - 

And because y'all deserve a giggle on this Friday morning - 

Yup, I burnt some of them to a crisp.

They were in the pan when Kate Middleton's older sister started walking into the church. OMG~! that dress was gorgeous!


So, that is why the potatoes burned. I blame the royal wedding.


The spinach turned out nice and crispy - 

This morning I managed to cook the eggs perfectly. They turned out light, airy and dare I say it, ethereal.

But check out the color - 

Herbed scrambled egg whites with paprika, basil, parsley tumeric (unfortunately), salt and pepper.

They turned out a Snookie-like orange :-(

How did that happen? 

I was about to add in the spices to the egg whites when the first shots of Kate Middleton's wedding dress came on the TV. When I got back to the stove I reached for the tumeric instead of the paprika.

So, that is why my scrambled eggs are orange. Again, I blame the royal wedding.


Oh, and just so you know - tumeric is not the best spice to add to scrambled egg whites...

I also had a big mug of tea. And I will give you one more laugh before I go.


While I was taking the wide shot of my breakfast - 

This happened -

The next moment I was yelling, "No, no, no!!" Connor immediately backed off - but not before managing to lick two of the potatoes.

Ewwwwwwwwww!


But I can't blame the royal wedding for that one. It was my fault that I put the plate too close to the edge of the table.  But, of course, I had no idea that crispy sweet potatoes would be irresistible to Connor.

Yes, the dogs did get one piece of crispy sweet potato (previously licked by Connor) each.

Woot! It is Friday:-)