Thanks for all the well-wishes and positive vibes; today was day 3 of Julius’ potty training and he has been doing great! We’ll see how this week at daycare goes… If anyone is curious, we have been using the advice from “Oh Crap! Potty Training”. It was recommended to me by a co-worker, and we decided to use it since we couldn’t find any detailed information on the three day method online and they’d used the above book to successfully potty train both a son and a daughter. We both thought the woman was pretty logical and it had the added advantage of being on audiobook, which is pretty much the only form of literature I’m able to consume lately. (Multitasking is a necessity in my life right now.)
With Julius home with us the last few days I actually had time to cook. Normally, Will and I have been eating between 8 and 9 every night. We feed Julius when we get home, and then I won’t start cooking for Will and I until after Julius is in bed. Since we were under house arrest due to the potty training, we all were able to eat together at a decent hour. Plus Julius loves to help me cook! The tot tower has seriously come in handy; I’ve even lowered it to the second rung because he is getting so tall! While muffins are Julius’ specialty in the kitchen, he helps me with just about everything.
One thing I thought I’d never be cooking at home is tofu. I honestly thought I hated tofu until I decided to be adventurous and try the BBQ Tofu bowl at David Farmland. (Yes, they have really great vegetarian options.) Since then I’ve actually ordered and made tofu several times. The first time I made the tofu Julius loved it. Since then he’s become picky with just about everything. Will and I, however, give this recipe 2 thumbs up! Will even had seconds last night, definitive proof the recipe is good. You can either fry or oven roast your tofu until crispy. I think the oven roast method is easier but they both come out great.
BBQ Tofu Bowls
(David Farmland copycat recipe)
Ingredients:
- 1 lb block of extra firm tofu
- 1 tbsp corn starch
- 1 large or 2 small zucchini cut in half lengthwise then chopped into 1/2″ pieces
- 1 small onion, sliced
- 1 clove garlic minced
- 1 cup wild rice/brown rice mixture (I like Bob Red’s Mill but the pictures here are all using Rice Select Royal Blend because that’s what I had on hand)
- 1 tsp parsley
- 1 tsp oregano
- 1 bay leaf
- 1/4 cup BBQ sauce of your choice (I use Sweet Baby Ray’s Honey BBQ)
- butter
- olive oil
Press tofu to remove moisture. After 30 minutes or so cut into 1 inch x 1/2 inch x 1.5 inch chunks. Bake or fry tofu until crispy. (Note: when I baked it, I just tossed it in 1 tbsp cornstarch followed by 1tbsp olive oil then baked it at 400 for 15 minutes, flipped tofu and returned to the oven for 15 more until tofu was light brown and crispy.) While tofu is cooking, prepare the rice according to package directions. Add parsley, bay leaf, oregano and a pinch of salt as you add the rice to the pot. Saute garlic, onions and zucchini in 1tsp oil and 1tbsp butter until zucchini is light brown and onions are tender, but not mushy. When tofu is done, toss in bbq sauce and serve over rice and zucchini mixture. 
Mmm bbq tofu and beer.
