It is starting to get nice in Chicago - I know because I am sitting on my balcony while writing this, AND I am not wearing a sweatshirt, coat, slippers, a hat, a scarf, or any other warm-making layering item. Overall, I'm pleased with this development. I absolutely adore Chicago, even in the winter, but man are spring and summer pleasant! Unfortunately, the warmth also means two things.
First, and definitely worst, is the fact that people are less likely to stay in their houses. This is bad not only because traffic, but also because we are in the midst of a pandemic. Today was gorgeous, and judging from my bike ride, Chicagoans are gathering en masse on whatever sad patch of almost green grass they can find. No, I don't think that group of two men, four women, and two babies was a polyamorous family. I think they were selfish. I sincerely hope Lori gets back on camera and scolds all of us.
Second, and definitely not as awful, is that this warmth signals the end of soup and stew season. So, in order to both take advantage of some spring produce, and the last slightly chilly day (who am I kidding there will be three or four more before we hit June), I made some really amazing brothy-mushroomy-miso-y soup to pour over tofu.
There, I said it. Tofu. If you are not as concerned about the earth as I am, or are not super into vegetarian stuff, you may have just clicked away. (I see you 47% bounce rate). But, if you are still reading, even hesitantly, let me tell you - tofu can definitely be good. It can be great. Nom.
It's also pretty inexpensive, keeps for forever in the fridge, is a great source of protein, and is easy to cook. It meets (haha pun meets/meats lol I crack myself up) this stay at home, quarantine, pandemic moment. So, we made tofu twice this week. Both meals were definite repeats, and I (along with my let's-sous-vide-steaks-multiple-times-a-week-meat-loving husband) loved them.
So let me tell you about the dinners. The first was salty-sticky-sweet-spicy fried hunks of amazing goodness over broccoli and cauliflower rice. The sauce is my creation, based on playing around with aisan-inspired sauces in the past. The method for the tofu is also a pretty basic fry, made better by a tip from Carla Lalli Music at Bon Appétit. If you are frying or baking your tofu, please follow her advice and tear it. The nooks and crannies are unbelievable for texture, and the thicker parts stay soft. It's a game changer from my previous-only-ok cubing.
After the tofu is fried into bite sized chunks of texture bliss, make your sauce. This sauce and tofu are amazing with a vegetable of your choice over regular rice. But, given our recent quarantine weight gain... I swear to start running, like for real, next week...I wanted to do something to mitigate the fact that I fried these guys. In comes cauliflower rice.
Dump your saucy (not sassy) tofu over your slightly sesame charred cauliflower rice and enjoy tofu for the first, or maybe the 100th time!
Okay - recipe one. But also, recipe two! Double Bonus! Make this amazing mushroomy soup and then pour it over your silken tofu. Some hints - BROWN your mushrooms. Like deep brown, like as brown as you can. This is KEY for the broth. Also, taste, taste, taste again. Add more vinegar, add more soy. Make it drinkable, because, yum. And make the condiment. It was a good way for Tom to burn his face off, and for me to enjoy a light amount of spiciness. Otherwise, follow the recipe. It's an amazing combination of three Alison Roman recipes. If you want noodles, enjoy, but if you are getting fat like I am, don't. It's soooooo good without them. Feel free to play with the veggies - I'm sure it's equally as awesome with spinach or kale, or asparagus and carrots.
But most of all... Enjoy tofu. Because it is good. Almost as good as alliteration and an allusion all rolled into one.