Feeling Saucy

Back when I had a shortish stint as a nanny, the kid would take a tater tot, dip it in ketchup and lick the ketchup off, and re-dip. He dipped each tot, fry, whatever at least three or four times in ketchup before eating. He would go through an entire bottle of ketchup in two days easy. He had a million food allergies, and ate a lot of dry, bland food so it kind of made sense. I may not re-dip my food many times over, but I do enjoy a dip.
Yesterday I had to pick up some more Dijon and yellow mustard, and of course I found a few other sauces to try too!

I'm excited to try this cashew Korma sauce!

This garlic relish looks really interesting. It's made with garlic, onion, sugar, canola oil, raisins and dates, and some spices. I don't know what I will use it for yet, but it just sounded too delicious to pass up.
I also picked up some more veggie bouillon cubes. I find them a million times easier, and more economical than the boxed stock. I don't use veg stock that often, and the boxed stuff haunts me if I don't use the whole carton. It sits in the side door of my fridge taunting me, and reminding me that it has an expiration date. If I were a more organized thinker, I would just put the unused in the freezer. But, I am who I am so the bouillon cubes work for me.

The Not chicken cubes are really good for chickpea noodle soup. And I make lots of chickpea noodle soup as the winter months drag on!

For dinner I baked some tofu in some coconut oil and salt and pepper. I've said it before, and I'll say it again this is hands down my favorite way to cook tofu. It's how I cook tofu 99% of the time. The other one percent is split between tofu scramble and tofu miso soup. I put less than a tablespoon of coconut oil in a baking dish, place it in the oven to melt it, and then place my sliced tofu down, and sprinkle with salt and pepper. Bake at 350 for about twenty or thirty minutes, flip pieces over, season second side and bake for ten or fifteen minutes. You can bake longer if you want it extra crispy. It has a really great texture, and the coconut oil gives it a satisfying mouth feel. And it only takes a small amount of coconut oil to cook the whole brick of tofu.
I wrapped the rice and tofu in some butter lettuce leaves and dipped the wraps in the Spicy and Sweet chili heat sauce by Soy Vay pictured above. The sauce is amazing, and it definitely has a kick. Usually I add additional sriracha, but I didn't need it with this sauce. It's also a marinade, and I bet it would really make some tasty marinated tofu, or seitan too!
Do condiments play an important role in your life?