With full time studying starting up again, and full time work Monday to Friday… my weekdays are often packed and I often have to do school stuff in the evenings after work. Making 3 packed lunches on Sundays, and hoping I can make some more on Wednesday is no longer sufficient as most weeks now I also need to have a packed dinner for 3 or more days a week. So… I’ve cleared the top shelf of my freezer, and whenever I do have time to cook extra, I pack extra and freeze them. Today I feature a simple tofu & broccoli dish, and an example of my freezer dinners.
- 1 head of broccoli
- 1 packet tofu
- 3 cloves sliced garlic
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- splash of water
- splash of cooking oil
- Dash of white pepper
- Heat oil until almost smoking. Stir in garlic until starting to brown
- Throw in tofu, splash of water, and cover for 3 minutes
- Throw in broccoli, another splash of water, and cover for 3 minutes.
- Add in pepper, oyster & soy sauce, stir fry.
- Serve & enjoy!
Show in the picture is 3 takeaway boxes, which I will freeze once sufficiently cold. On the left is brown jasmine rice, cooked with sliced kelp. The kelp is both increased flavour and increased nutrition. In the middle, a little hidden by the rice, is a pie-slice of the roubing in the previous blog post, and on the right is the tofu & broccoli from above. When I pack meals for freezing, I stick to meat and veges which I know won’t deteriorate upon freezing and reheating. I don’t use fish or seafood for example. But meat, harder tofus, and harder vegetables are okay.
I don’t cook the rice specially, the kelp is added at the beginning with the usual amount of water, and I use a rice cooker. Brown rice does require slightly more water, and slightly longer cooking time than white rice.