Half-Assed Homemaker

I've been steaming vegetables a lot lately. It is so good, broccoli gets nice and vibrant looking and when steamed just enough, has this great crisp snap to it. Chinese broccoli and bok choi both provide leafy and crunchiness from the same vegetable. I add some tofu right into the steamer which solves the dilemma of how to cook tofu. I've never been very good at cooking tofu, or at least I rarely enjoy the way tofu is cooked but I do love it and understand its potential. Steamed tofu is tofu at it's best. I cook some soba noodles in the same steaming water, drizzle some soy sauce and I have a meal in under ten minutes.

A meal that quick is great since we've been so busy and either eating out (or taking out) or steaming which balances the various naughty things that make their way into prepared food.