I have been reading Cathy’s blog, Noble Pig, for a long time – following her family’s journey from California on their move to Oregon’s Wine Country. Her recipes and blog are wonderful, and her stories are fun to read. They moved to Oregon to start Noble Pig winery and have just bottled their first wines.
My birthday is this month, and Jason bought us a membership to the Noble Pig wine club. We received the pinot noir and the pinot gris. It’s pretty exciting since I have followed her whole journey! 🙂
With tonight’s dinner we opened a chilled pinot gris. Fruity and crisp, it was a refreshing start to dinner.
Jason and I both loved it! I cannot wait to try the red. 🙂
One of my favorite menu items at my favorite thai place is garlic eggplant tofu. The garlic sauce is somewhat sweet, and the tofu is crispy and almost tastes like a doughnut. It is wonderful. 🙂
Ever since I saw Evan’s recipe for brown sugar garlic tofu, I have had it in the back of my mind, wondering if it is similar to my favorite garlic eggplant tofu. Jason is not a fan of eggplant, anyway, so I went with tofu only.
I followed Evan’s recipe for the sauce. Before sautéing the tofu, I spread the cubes on a baking sheet, topped it with a little of the sauce, and baked it at 385 for 20 minutes (10 minutes, turn tofu, then 10 more).
Then I sautéed it with the rest of the sauce, just for a few minutes to coat the tofu.
Served atop spinach.
This was So Good. Next time I may speak in some eggplant. 🙂
Do you like thai food? What is your favorite?
Are you a wine drinker? Red or white? 🙂