With the Ottawa Senators having clinched a spot in the Stanley Cup finals, I can now divert my attention from biting my nails to cooking - for about a week.
A couple of weeks ago, Kyle mentioned how he had ordered General Tao's chicken from a local Chinese take-out. After telling me how it tasted pretty bad, I recalled how I'd seen many on the PPK rave about a version of General Tao's tofu. I found the recipe, and made an attempt to make homemade take-out that would compete with Kyle's former meal.
And compete it did! I thought it was weird to use 3/4 cup of cornstarch to coat the tofu, and was a little worried that I wasn't frying it in enough oil (the tofu had globs of gellied cornstarch for the first 8 minutes), but they turned out great. We added 1/2 of each red and yellow peppers, but next time, we both agreed to double the sauce. There just wasn't much to coat the noodles, and I don't think it had anything to do with me mistakingly adding only 4 teaspoons of sugar instead of the whopping 4 tablespoons the recipe called for.
For dessert, I thought I'd try to do something different, yet still summery. Kyle and I have gotten into the habit of snacking on soy ice cream, and with bikini season nearly here, I was seeking an alternative. I thought I'd whip up my own creation. I can't say that I will make this again. I puréed 3 mangoes, 1 box of silken tofu, 1/2 cup sugar, the rind of one lime and the juice of half a lime. I let it sit in the fridge, but it didn't turn out as mousse-like or as mango-ey as I had hoped. After Kyle ate his share, he decided to have his usual Peanut Butter Zig-Zag soy ice cream.