I interact with a lot of people at work everyday and I've heard a lot hate for just about every day of the week in this exact form (must be where I'm getting it from!). But is there a day of the week on which it's inappropriate to blame mindless behavior? Obviously one can have a case of the Mondays, your brain has already checked out for the weekend on Fridays (and thanks to Rebecca Black we've all learned a valuable lesson this year about how we should spend our Fridays anyway), hump day is just a wash (middle of the week blues), Thursday you're just so excited for Friday, etc etc. But I'm going to go with Tuesday. I think you've got to be on point on Tuesdays. I'll accept counter arguments though. I'm always down for a good excuse to act a fool.
|The Great Wall of Tofu!|
This dish is a good one for those days of the week where you're feeling a bit slow, off, frustrated, etc. Long day at the office? Monday, Wednesday, Thursday, Friday got you down? You just want a healthy and delicious meal, but you don't want to fuss over it.
|Ok, ok, here's the REAL DEAL|
I've practiced this a few times now since I found the original recipe on The Skinny Chef (follow that link to see the original). I love. love. love. this dish because it's delicious and I can make it happen in about 15 minutes with 5 dirty dishes. It's a science at this point. (Yea me!) That makes Adam happy. He hates to do the dishes. Grump. Grump. Grump.
The original recipe is made with chicken. I like this more with tofu, but chicken works great too. The lemon flavor compliments the pepper-iness of the arugula very nicely. The lightly cooked fresh tomato is my favorite new addition. I serve it with couscous and make a little more than the original amount of sauce for drizzling. (PS Why does Snoop Dog carry an umbrella?..... Fo drizzle!)
Soundtrack: Nicos Gun (You won't REALLY have time to listen, but that's ok. That's the point. Make dinner and then listen to this while you do something else you enjoy.. ehemm.. don't wanna know.)
Pan-friend Tofu in Lemon Sauce with Arugula & Tomatoes
1 package extra-firm tofu, pressed for 20 minutes
1/4 c whole wheat flour
Juice of 1 lemon
1/3 c. dry white wine
1/2 c. chicken stock (or vegetable stock)
1 med tomato, cut into pieces
3 or more handfuls of arugula (this is really a matter of preference... I suggest more)
salt & pepper
Cut the block of tofu in half to create two thin, flat pieces. Cut these two pieces into strips and then cut them in half. (If you were in Kindergarten, you would be instructed to cut hamburger style and then hot dog style.) On a plate, season the flour with salt & pepper, stir to combine.
Heat a drizzle of EVOO in a saute pan over medium heat. Dredge the pieces of tofu through the flour to coat and then drop into the pan once the oil is heated. Pan fry for a minute or so on all sides so that they become crispy.
Once tofu is crisped, remove from pan into a bowl. In the same pan, add lemon juice, chicken stock, and wine. Scrape bottom and sides of the pan with a spatula to remove and stuck remnants from the tofu. Bring sauce to a boil and simmer for 3 minutes until sauce begins to reduce. Add the tomatoes and cook for another 2-3 minutes.
Once tomatoes are cooked, turn of the heat. Stir in the arugula and tofu. Serve!
|Frying tofu. Sometimes after a long day at work|
I feel like my brain is comparable.
|Reduce the sauce. Simma down now.|
|Cooking the Tom A. Toes|