Ahh...Thanksgiving is just a week away. What are you thankful for this year? What are you looking forward to eating? I know I am looking forward to the mashed potatoes and mushroom gravy!

Since it's been a crazy year, I want to share all the things I am thankful for. I think it's an important exercise, specifically because winter is coming and it is easy to feel low. In the bleak tundra of sadness that is January in Ohio, I can look back and remember, life is pretty fantastic.

I am grateful for the following:

My wonderful family! They have been amazingly supportive this year. This has been a tough year, for so many reason, and they have been there to help me when I am down.

My friends! Most of my friends live far away and we only get to speak on the phone. I wish we all lived on a compound in the woods together! Something like the set of Dirty Dancing, but for just us (that also includes a Trader Joe's)! My most memorable weekend this year was hanging out with Jeremy, Rachel, Holly, Chris, Matt and Laura. I laughed so hard my chest hurt. It was a much needed break. I love you all so much. Thanks for being there for me.

All of my amazing clients; Lane Bryant, Catherines, ILNP, Cory Kline Photography, Eric Wagner Photography, George C. Anderson Photography, Lucky Shot, The Anton Eye, Azestfor and Warrior Made. Professionally, this year has been a whirlwind and has reminded me that when one door closes, another one opens. I had no idea, last year at this time, that I would be back behind the camera after years of retouching. My clients have challenged me, motivated me to be better and help me realize my ambitions. I am so grateful to them for their confidence in myself and Brilliant Pixel Imaging.

I am thankful for Jamie Bollenbacher! She has always been an amazing asset to Brilliant Pixel Imaging! She works hard, keeps me on track and shares my love of making strange noises (sometimes fart noises, no judgement please). We have been working together for so many years now, she has become family! I could not write this blog without her and if I did, you would not understand what I am saying because my spelling is terrible!

I am grateful that I had the ability to have a hysterectomy last year! I know that is a strange one, but not everyone has the means to make such a major (and expensive) surgery happen. After years of suffering with endometriosis and endometritis, I was finally able to remove my evil and defective uterus! Bye-Bye! It has taken me almost a year to recover, but I am finally feeling like myself again!

Lastly, I want to thank Greg (my husband). We have become an impressive team this year. He has listened to all my obsessive business talk. He has supported me when I have almost thrown in the towel on projects that stretched my comfort zone. He has made me laugh when I am in a crap mood, eaten all the crazy food I have made and worked hard to be an amazing life partner. Greg cracks me up everyday and my respect for his hard work is immense.

P.S. I am thankful for Karl and Kenny. They are the cutest little weirdos. They could go on a unicorn murder spree and I would still want to kiss their silly faces.

Kenneth Montgomery Mrotek and Mr. Karl Peepers Esq.

Tofu being pressed on a white counter top with blue tiled background.

Wonton wrappers in a rusty muffin tin on a stripped napkin.

Julienned Carrots and cucumbers in small bowls. Shredded cabbage, baked tofu cubes and cilantro on a white wooden background with a sprinkle of peanuts.

Thai tofu cups with peanut sauce on a light blur platter. Ready to be served to guest.

Three Thai tofu wonton cups on a small appetizer plate. One small bowl with peanut sauce on the side with a spoon.

Thai Tofu Wonton Cups with Peanut Dressing

Print Recipe

Author: Jodi Boatman Prep Time: 1 Hour 25 Minutes Cook time: 25 Minutes

Total Time: 1 Hour 50 Minutes Yields: 12 Servings

Ingredients:

24 wonton wrappers
olive oil spray
7 oz of firm tofu, chopped in small cubes
1/2 TBSP olive oil
pinch of salt and pepper
1/2 C cucumber, julienned
1/2 C large carrot, julienned
1/2 C red cabbage, shredded

Garnish

1 scallions, chopped
cilantro
1/4 C honey roasted peanuts, chopped

Peanut Dressing

3 TBSP soy sauce
5 TBSP peanut butter
3 TBSP rice wine vinegar
1 TBSP agave nectar
2 TBSP warm water
1 TSP sriracha
1 TSP fresh lime juice

Instructions:

Press your tofu in a tofu press or under a heavy pan for at least one hour.
Pre heat oven to °350 degrees.
To prepare the dressing, add all ingredients to a bowl and whisk until smooth, set aside.
Lightly spray a 12 muffin tin with olive oil spray and press 2 wonton wrappers into each cup. Make sure to offset the wrappers to create a petal pattern. This will allow you to really fill them with the salad ingredients. Bake for 10 minutes. Allow to cool slightly in the muffin tins.
Meanwhile, add olive oil to a large non-stick pan over medium-high heat. Once the oil is hot, add the cubed tofu, salt and pepper. Cook until crispy, stirring often, for about 12-15 minutes.
Add 2 tablespoons of tofu to the bottom of the wonton cups. Top with red cabbage, carrots, cucumbers and dressing. Garnish with scallions, cilantro and honey roasted peanuts.
Serve immediately.

*To make ahead, prepare all of the items listed. Refrigerate them separately. Warm the wontons and tofu when you are ready to serve, making sure that you do not dry out the wontons. (if they are too dry you can microwave them for a few seconds). Top with the veggies, sauce and garnishes.