The Garden Wall

Posted by on May 16, 2012 in Tofu | 1 comment

The Garden Wall

This May morning in MP’s Garden is a moment in time...

to feel by heart!

 

 

 

 

 

 

 

I am dependably watching the lettuces, carrots, zucchini, summer squash, peppers and beets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After putting me in charge of harvesting the vegetables,

he kept telling me I was missing the snow pea crop.

 

 

 

 

 

 

 

There they were~~ on the other side of the garden wall.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We had been eating snow peas with brown rice, steamed and stir fried.

My thoughts were carrying these snow peas and carrots in a new direction.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I blanched snow peas

 

 

 

 

 

 

and carrots and cut cucumber to match.

 

 

 

 

 

 

 

Crisp Snow Pea, Carrot and Cucumber Salad with Wasabi Soy Dressing

 

 

 

 

 

 

 

Teriyaki Tofu Burger with Tomato and Radish Sprouts

 

 

 

 

 

 

As I write this, even the doves are cooing.

Flowers appear on the earth; the season of singing has come, the cooing of doves is heard in our land.

Song of Solomon 2:12

Teriyaki Tofu Burgers

Ingredients

  • 1/4 cup low sodium soy sauce
  • 1/3 cup orange juice
  • Zest of one orange
  • 1/2 Tablespoon honey
  • 2 green onions thinly sliced
  • 1 Tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tablespoon sesame seeds, toasted
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut oil
  • 12 ounces package extra firm tofu, cut into 8 slices
  • Burger rolls
  • Radish sprouts
  • Tomato slices

Instructions

  1. Drain tofu between pieces of paper towels.
  2. Whisk together soy sauce, orange juice, zest, honey, green onions, and ginger, garlic and sesame seeds. Pour sauce into a shallow dish.
  3. Carefully set tofu slices on top of teriyaki sauce and spoon more sauce over tofu slices. Cover and refrigerate 30 minutes or more.
  4. Heat a non-stick skillet over moderate heat; add oils. Remove tofu slices to skillet and gently brown both sides. Transfer to a heated platter.
  5. Add remaining teriyaki sauce to skillet; reduce heat and simmer sauce until slightly thickened. Pour sauce over tofu slices. Serve on rolls with sprouts, tomatoes and extra sauce.
  6. Makes 4
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/the-garden-wall/

One Comment

  1. 5-25-2012

    Now I’m cooing! for snow peas, carrots & wasabi soy dressing!

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