Old Standards

You know those days when you might not really be all that busy, but you just can't seem to get much done? I have them all the time. I have things to do, they're right there waiting for me, but one thing comes up, and then another... Nothing earth-shattering. We're talking little things. Like someone stubs a toe, and then someone else can't find an important piece of paper, and someone needs laundry done, and the computer won't turn on... Today was also one of those days when Shane went straight from work to...work. So we were pretty much on our own today. Which is fine. Like I said, nothing earth-shattering. Then, I happened to glance up at the clock and see that it was almost 6pm, and I hadn't even started making dinner yet.

I'm sure we all do this. So, what's your ace-in-the-hole? We all have at least one, don't we? You know, that dinner you can throw together quickly, and you know everyone will eat and be happy (or at least not complain). I think I have a few. Whenever I make spaghetti sauce, pesto or cream sauce, I always freeze some in small portions for later use. I like to pour the pesto and cream sauce into ice cube trays. Once they are frozen, I pop them out and toss them in a freezer bag. Then, I just thaw and use whatever I need. Makes it easy to cook up a little pasta for just one kid for lunch, toss with the desired sauce and there you have it. I can even make pasta and toss individual servings with different sauces, to suit individual tastes. And all it takes is doubling the recipe for dinner one night and portioning the extras in to the freezer. Easy-peasy.

Naturally, last night, I didn't have any frozen sauce. My freezer is currently full of cheesecakes and cookie dough that we need to finish delivering to people around the neighbourhood (Kaia's school fundraiser ~ she did well. Hence, I have a freezer full of goodies).

So, I fell back on another of our sure bets for dinner: Tofu, rice, broccoli and baby corn.

Here's what you'll need to make it:

Dry rice of your choice
Water
Salt
Oil or butter/margarine

1 cake of tofu (not silken)
broccoli florets (in bag, pre-cut, or a good-sized bunch or two. Enough to feed your crew)
1 can baby corn
2-3 cloves garlic
Bragg's Liquid Aminos or soy sauce
Canola oil

Optional ingredients:
ginger
toasted sesame oil
seasoned rice vinegar
Chinese 5 Spice
toasted sesame seeds or cashews
additional veggies of your choice (use whatever your family likes)


It's so simple that I don't even consider this a recipe, but here's what I do:

Cook rice according to package directions. (I doubled the recipe, so, tonight, I can make some lentils to serve with the leftover rice, so I have a jump on dinner.)

While you are getting the rice ready (so, the water is coming to a boil, then it is cooking, then it is resting for a few minutes after you turn it off), prepare your tofu and veggies. Here's how I do that:

Drain, rinse and dry tofu (I always use extra firm). Heat a skillet (or wok) over low-medium heat for a few minutes, then add a little oil (I use canola). While oil is heating, dice tofu into about 1/2" pieces. Peel and dice one large garlic clove. When the oil in hot, add tofu and garlic. Stir to coat with oil. Cook, stirring occasionally, for about 3 minutes, then sprinkle with a little Bragg's Liquid Aminos or soy sauce of your choice. Stir to coat. Continue to cook, stirring or tossing once in a while, until it is hot through and, if you like, a little crispy on the outside. (If you want it crispy, move it less often, use enough oil, and use a cake turner to flip it when necessary.) You can season it more, but we like it really simple.

While your tofu is cooking (between stirs), you can chop your broccoli, drain, rinse and (if necessary) chop you baby corn, and peel and dice 1-2 cloves of garlic. You can also chop up a little fresh ginger, if you like, and, really, any other veggies you want to throw in (carrots, snow peas, asparagus, peppers, scallions, cabbage and celery are all nice).

Remove the tofu to a bowl, and add a little water to the pan. Bring to a boil, and use your cake turner to loosen all of the little bits of tofu that might be stuck to your pan. Empty water and tofu, and heat pan as before. (If there are no little stuck bits, or, of you don't mind them mixing in with your veggies, just skip that step.) If desired, add a little more oil.

Add chopped broccoli, baby corn and garlic (and ginger and other veggies, if using. Sprinkle with a little Bragg's or soy sauce, and sprinkle with a touch of Chinese 5 Spice, if desired. Stir to coat, and cook, stirring, for about 3 minutes. Now, here's the part where you can make a decision for yourself. Honestly, we more steam than stir-fry our veggies. If you want them stor fried, just keep cooking and stirring until you reach desired doneness, but here's what I do:

Add about 3 TBS water, bring to a simmer, reduce heat, cover and cook until veggies reach desired doneness.

When everything is done, turn off heat and, if desired, add a drizzle of toasted sesame oil and/or a tiny drizzle of seasoned rice vinegar (if you are going to use the vinegar, go a little easy on the soy sauce or Bragg's, because they are all salty) and toss lightly. If desired, top with toasted sesame seeds or cashews (my favourite).

Honestly, I often stick with just the broccoli and baby corn, and skip that last step. I can always add the nuts or seeds on my plate, and, if I keep it simple, I am guaranteed that everyone at the table will clean her (or his, but he's really not picky) plate.

So, that's it. A healthy, home-cooked meal that cooks in the time it takes to make a pot of rice. How's that for quick and easy?