ila is achieving her goal to make the world of #TheWheelOfTime a better place one heart warming dish at a time. travel sing dance + eat three bowls like perrin and egwene as you prep for s2e6 on @PrimeVideo 👉🏻 chk out #WotEats for perf #TwitterOfTime fare 🫰🏻✨ pic.twitter.com/q1gwU9Vh2I
— winespring 🚀✨ (@winespringcafe) September 20, 2023
Ila’s tofu stir fry was served to Elyas, Perrin, and Egwene while they were traveling together. Ila is a member of the Traveling People, the wife of Raen, and the grandmother of Aram. Her tofu stir fry is delicious enough to tempt both Perrin and Egwene to stay with the Traveling People and is said to be the best among those who follow the way of the leaf. Ila is achieving her goal to make the world a better place one heart-warming dish at a time.
Perrin stared at the ground, wishing he had not asked, and there was no more talk while Ila filled their bowls with a thick vegetable stew and handed out thick slices of her crusty bread, nor while they ate. The stew was delicious, and Perrin finished three bowls before he stopped. Elyas, he noted with a grin, emptied four.
The leaf lives its appointed time, and does not struggle against the wind that carries it away. The leaf does no harm, and finally falls to nourish new leaves. So it should be with all men. And women.
ingredients
directions
Baked Tofu
14 ounces extra-firm tofu, pressed and cubed
1/2 tablespoon sesame oil
2 tablespoons tamari
1/2 teaspoon sriracha
1 tablespoon cornstarch, optional
Teriyaki Peanut Sauce
¼ cup soy sauce
2 tablespoons chile garlic sauce
4 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon peanut butter
2 tablespoon sesame oil
Vegetable Stir Fry
1 tablespoon sesame oil
2 cups broccoli florets
1 zucchini, quartered and cut into ½ inch slices
1 yellow squash, quartered and cut into ½ inch slices
1 cup carrots, sliced
1 cup sliced baby portabella mushrooms
1 red bell pepper, sliced
1 teaspoon soy sauce
3 cups white rice, prepared
1 tablespoon sesame seeds
Baked Tofu
Preheat the oven to 425°F
Line a baking sheet with parchment paper
Toss the cubed tofu with the sesame oil, tamari, sriracha, and cornstarch
Spread the tofu evenly on the baking sheet
Bake 25 minutes or until browned around the edges
Teriyaki Peanut Sauce
In a medium sized bowl, combine all of the sauce ingredients.
Set aside.
Vegetable Stir Fry
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
Add the broccoli florets, toss, and cook for 3 minutes, stirring regularly.
Add the zucchini, squash, and carrot, toss, and cook for 4 minutes, stirring regularly.
Add the mushroom and red pepper, toss, and cook for another 3 to 4 minutes until the broccoli is tender yet crisp.
Add soy sauce and toss to coat.
Pour into a bowl and set aside.
Finishing the Teriyaki Peanut Tofu
Reheat your wok or large skillet over medium - high heat
Pour the tofu and sauce mixture into the hot pan.
Stir the sauce constantly until it bubbles and thickens, about 1 to 2 minutes.
Remove from heat.
Serve vegetables and tofu over white rice with a sprinkle of sesame seeds.
Enjoy!
ingredients
Baked Tofu
14 ounces extra-firm tofu, pressed and cubed
1/2 tablespoon sesame oil
2 tablespoons tamari
1/2 teaspoon sriracha
1 tablespoon cornstarch, optional
Teriyaki Peanut Sauce
¼ cup soy sauce
2 tablespoons chile garlic sauce
4 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon peanut butter
2 tablespoon sesame oil
Vegetable Stir Fry
1 tablespoon sesame oil
2 cups broccoli florets
1 zucchini, quartered and cut into ½ inch slices
1 yellow squash, quartered and cut into ½ inch slices
1 cup carrots, sliced
1 cup sliced baby portabella mushrooms
1 red bell pepper, sliced
1 teaspoon soy sauce
3 cups white rice, prepared
1 tablespoon sesame seeds
directions
Baked Tofu
Preheat the oven to 425°F
Line a baking sheet with parchment paper
Toss the cubed tofu with the sesame oil, tamari, sriracha, and cornstarch
Spread the tofu evenly on the baking sheet
Bake 25 minutes or until browned around the edges
Teriyaki Peanut Sauce
In a medium sized bowl, combine all of the sauce ingredients.
Set aside.
Vegetable Stir Fry
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
Add the broccoli florets, toss, and cook for 3 minutes, stirring regularly.
Add the zucchini, squash, and carrot, toss, and cook for 4 minutes, stirring regularly.
Add the mushroom and red pepper, toss, and cook for another 3 to 4 minutes until the broccoli is tender yet crisp.
Add soy sauce and toss to coat.
Pour into a bowl and set aside.
Finishing the Teriyaki Peanut Tofu
Reheat your wok or large skillet over medium - high heat
Pour the tofu and sauce mixture into the hot pan.
Stir the sauce constantly until it bubbles and thickens, about 1 to 2 minutes.
Remove from heat.
Serve vegetables and tofu over white rice with a sprinkle of sesame seeds.
Enjoy!
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