Broccoli-Peanut Tofu & Pineapple Upside-Down Cake

In this series, we bring you creative and delicious recipes that can be made in 10 minutes and less, all within the constraints of Harvard’s dining halls. Have a recipe you'd like to share? E-mail us at flyby@thecrimson.com.

Delicious on any night of the week, we bring you Broccoli-Peanut Tofu, a Thai-inspired dish. For dessert, we bring you Pineapple Upside-Down Cake, something you’ve got to make whenever golden cupcakes are on hand. Make either of these dishes, and your friends will be asking for the recipes in no time.

BROCCOLI-PEANUT TOFU

Ingredients:

1-2 tablespoons peanut butter

soy sauce, estimate 1/8th cup or less

sesame oil, ½ teaspoon

plain tofu, drained of liquid

broccoli, cut in small pieces

Directions: Take a cereal bowl and add to it the peanut butter (you can use natural, if desired), the soy sauce, and the sesame oil. Mix these ingredients together until smooth. When combined, taste and adjust flavors to your preference. Add tofu pieces and broccoli, and mix until the sauce coats the ingredients. Place the bowl in the microwave for 40 seconds, remove and stir again. Enjoy the dish with brown rice and tomato, if desired.

PINEAPPLE UPSIDE-DOWN CAKE

Ingredients:

Pineapple chunks, chopped into small pieces

honey

2 vanilla cupcakes

whipped cream

chocolate syrup, drizzled

Directions: Add about half a cup of pineapple chunks to a bowl, and use a fork and a knife to chop them into very small pieces. Drizzle the pineapples with honey. In another bowl, take two vanilla cupcakes and tear into small pieces. Mix the pineapple with the cupcake chunks, and fill mixture into a small soup bowl. Microwave for 45 seconds, and allow the bowl to cool once removed. Next, grab a plate and flip the bowl upside-down onto the plate, such that the pineapple cake slips from the bowl and remains on the plate. Top with whipped cream and chocolate syrup, and enjoy this delicious dessert!