We were going to go to Boston this afternoon to look at wedding venues this weekend, but we cancelled our trip. Andrew has the dreaded summer flu, which in my mind, is way worse than the winter flu because in the winter you’re at least expected to get sick once or twice. Summer flu is the pits – it’s warm outside but you’re running a fever and are therefore cold.
Outside of rescheduling appointments, it’s not a big deal. We’ll get married one way or another some time next year. It’ll happen. You know why? Well, for one, I bought the dress – so um, I have got to wear that thing one way or another. And moreover, I believe I’m owed some wedding pie, so that’s that.
I was going to write you this lyrical thing today about cooking dinner on weeknights, but that’ll have to wait. My inspiration suddenly waned upon learning that Andrew was getting sick. And I have some work to do this afternoon after which I’ll go out to gather some ingredients for his favorite soup. I hope it does the trick. I have faith in soup’s restorative powers.
But this post, about weeknight dinners, this recipe rather, I’d like to share it now. Broiled tofu with vegetables sounds about as exciting as watching paint dry. But this is where things pick up a bit – that marinade is kind of the best thing ever: garlicky, gingery, pungent. For the last two months we’ve been broiling tofu on a weekly basis at our house – and we can’t get enough. I won’t get into that whole “reduce your meat consumption” message – that’s a personal choice that people have to make for themselves. We eat it because we like it and because it doesn’t make us fall asleep immediately after dinner, which is a bonus considering that we both like to do a bit of work after our meal.
I’ve also been known to make the marinade in giant vats and keeping it in the refrigerator for weeks, making it almost too-easy to make dinner in under 20 minutes. Think on that this weekend – twenty minute weeknight meal that you’ve prepared from scratch – sounds almost impossible, right?
Meanwhile, I’m off to make some soup for my ailing fiancé and unpack my bags. And maybe to take some Vitamin C while I’m at it.
Everyday Food Giveaway:
So I’ve never done one of these because, at the heart of it, I’m very much opposed to giveaways, but on the heels of this weeknight dinner post, I wanted to make an exception. This just might be the one giveaway on Sassy Radish: I’ve long been vocal about how much I love Everyday Food magazine and they offered to give away 5 issues of their special summer issue to my readers. Personally, I can’t say enough good things about the magazine and think you might love it as much as I do. All you have to do is leave a comment and tell everyone what is your favorite weeknight go-to meal – be sure to leave your emails behind? I’ll choose winners randomly and contact them individually. Giveaway closes Monday, July 11th. Thanks!
Broiled Tofu with Snow Peas, Broccoli, and Shitake
1 package of extra-firm tofu, drained
2 tablespoons grated ginger
1/4 cup soy sauce
1 1/2 tablespoons honey
6 tablespoons sesame oil
1 large garlic clove, minced
1 cup snow peas, trimmed
1/2 head broccoli, chopped into florets
1 cup shitake mushrooms, caps only, thinly sliced
3 scallions, white and light green parts only, thinly sliced diagonally
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Cooked brown rice for serving (or make coconut rice)
1. Heat broiler, with rack in top position. Cut tofu cross-wise into 1/2-inch thick pieces. In a medium bowl, whisk together ginger, soy sauce, honey, 3 tablespoons oil, and the garlic. In another bowl, combine the snow peas, broccoli, shitakes, and scallion, with the red pepper flakes and 2 tablespoons of oil. Season the vegetables with salt and pepper.
2. On a rimmed baking sheet, arrange tofu in a single layer and drizzle half the sauce. On another rimmed baking sheet, arrange the vegetables. Broil tofu for 3 minutes. Remove from oven and set aside. Broil the vegetables for 1 to 2 minutes. Serve tofu with vegetables alongside brown rice, and drizzle with remaining sauce.
Serves 2 to 3.