Food glorious food…

I just have to tell you that when it comes to food the Honey bunny and I don’t f*** around!

We plan a menu each week and shop accordingly. Nerdy, I know! But those grocery bills add up when you aren’t precise in your shopping list. And I don’t like to throw food or money away. So, I’ll proudly wave my nerd flag when it comes to this.

With that being said I’d like to share some lovely items from last weeks menu.

Super yummy tilapia tacos with tomatillo salsa, and refried black beans with chips, guacamole and cotija cheese.

Home made sushi. I’m too lazy to give you instructions, but lucky for you someone else who isn’t lazy has posted them here. Yay!

Meiso to go with the Sushi.

And on another day we had Shrimp and Tofu fried rice. It is so yummy, that I have decided to share the recipe with you. I just kind of eye-ball the spice amounts so keep that in mind when making it yourself.

Xappa’s Super Fantastic Amazing Fried Rice


1 block of extra firm tofu (extra firm works the best)

1/2 package of frozen shrimp (get the already cooked kind)

1/2 cup of frozen petite peas

1 medium yellow onion chopped

1 broccoli crown chopped into 1 inch pieces

1 baby bok choy chopped into 1 inch pieces

3 green onions sliced thin

2 or 3 cloves of garlic chopped fine

2 cups of long grain white rice (you can use brown rice as well)

1 egg (optional)

4 tbsp chili garlic sauce (can be found in the asian isle of most grocery stores) or in a pinch you could sub 2 tsp powdered garlic powder and 4 tsp red pepper flakes.

3 tbsp + 2 tsp soy sauce

1 tbsp sesame oil

vegetable oil for frying

This should make enough for 5 large servings. We usually have seconds and still have leftovers the next day.


Steps 2 through 4 can be done while the rice cooks and cools.

1. *Cook rice according to package directions and let cool to room temperature.

2. *While the rice is cooking drain tofu and wrap tightly in paper towels or a cloth napkin. Place tofu on a plate with something heavy on top of it and set itย  aside for a half an hour.

3. Thaw shrimp and put it in a bowl with 2 tbsp chili garlic sauce and 1 tsp soy sauce and put it in the refrigerator.

4. After about a half an hour take the tofu out of the wrap and cut into 1 inch cubes. Put into a bowl with the remaining chili sauce, sesame oil and 1 tsp of soy sauce. Coat tofu evenly and set aside.

5. Heat your oven to broil or 450 degrees.

6. Place tofu on a foiled baking sheet (this makes for easy clean up) and place in oven for about 15 minutes. Oven temps vary so, just make sure you keep an eye on it.

7. While the tofu bakes beat your egg (if using) and coat the bottom of your large sauce pan or wok with vegetable oil.

8. On medium high heat cook your egg, scrambling it. Then remove from pan and set it aside.

9. Stir fry your yellow onion, broccoli, and bok choy until your onion starts to brown a little.

10. Add shrimp, garlic, rice, frozen peas, and the remaining soy sauce. Stir quickly adding more oil if needed. Stir until peas and shrimp are heated through.

11. By this time your tofu should be a nice golden brown color. Remove it from the oven and add it to the rice mixture along with the egg and green onions.

12. Remove from heat and eat! Add your favorite asian hot sauce or garnish and enjoy!

I hope this was clear enough for you as it is my first time writing a recipe of my own. Let me know how yours turns out!


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