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We took the girls to the Hershey Park in Pennsylvania for a weekend getaway. I got back around 3:00 a.m this morning. Had about 3 hours of sleep and currently feel like a zombie at work =) Since I was away all weekend long, I haven't been able to take outfit photos but I do have a fantastic recipe that I'd like to share. Since Summer is officially here, I am all about eating healthy and this recipe is one of my all time favorites. It's healthy, easy to make and super delicious. If you end up trying this dish, please let me know how it turns out.
- 1 container of firm tofu (cut into cubes)
- 4 small tomatoes (roughly chopped)
- 2 green onions (chopped)
Using a non-stick pan, "fry" the tofu until crisp (no oil added). The key is to use a good quality non-stick that would help eliminate the need for using any cooking oil. Mine is the Scanpan non-stick skillet from Sur La Table. I know it's a bit expensive for a pan but it's so worth it. I highly recommend this line if you're looking to update your cookware. You can also use spray oil like PAM if prefer.
Tofu should be golden brown and crispy after 10 minutes on each side. In the mean time, prepare the tomato sauce. Over medium heat, add 1 teaspoon of olive oil to a pot. Add chopped tomato, spring onions, fish sauce and pepper to taste. Bring it a boil, then add the crisp tofu and simmer for another 5 minutes. Serve hot over rice if desired (I usually skip the rice)