Stir-fry with Garlic & Thai Basil
Tofu Triangles with Plum Sauce
Lotus Root Chips
I decided to take pictures of the stir-fry tonight with the new camera to see if it would inspire a new way of plating...
Nope, still haven't figured out anything new to do with the rice. ;)
We made a different dipping sauce for the tofu triangles, (almost) using the last of that case of plums from last month (they're turning to prunes on their own). I didn't write a recipe down as it was kind of done on the fly, but it's plums, shallot, brown sugar, jalapeno, tamari, lemon juice, red pepper flakes, black pepper, garlic, ginger, sesame oil cooked on low for 30 minutes or so, then pureed and reduced for another 10 minutes.
And of course, if we're already deep-frying the tofu, we might as well make some lotus root chips and make our daughter happy!
We now return to our stir-fry picture blackout for the rest of the year...