Welcome to a new series on Cook Local – Quick Fix Dinner Ideas. These posts, likely appearing once a week or so, won’t be true recipes. They will, however, be what we had for dinner that night. Sometimes they’ll just be a creative combination of leftovers. The posts will be quick, the photos will be taken moments before eating. In short, these will be quick and easy meals that anyone should be able to toss together (assuming you have the ingredients).
As I’ve mentioned before, I believe that while no one can cook every night, anyone can cook on most any given night. We cook at home at least five nights a week, and sometimes six or seven. However, not every night involves us cooking an entire meal, with a recipe, from scratch. My hope for this series is that it will help you learn how to make a meal, even without a recipe.
Both John and I had big lunches today, so we wanted something light and healthy for dinner. I knew we had cauliflower, tofu, corn, and swiss chard in the fridge. After a lot of thought, some web searches, and a long drive home, I came up with this dish. All measurements are approximate, and they’re meant to be that way. If you have more or less of something, don’t worry about it.
- 1/2 lb extra firm tofu, cut into squares
- 1 head cauliflower, cut into 1 inch pieces
- 1/2 cup rice, cooked
- 1/2 cup peach chutney
- Toasted sesame oil for cooking
- Heat a tablespoon of the sesame oil in a large skillet over medium-high heat.
- Fry the tofu for 2-3 minutes on a side, then flip and cook for 2-3 minutes more, or until the tofu is getting a nice crunch to the outside.
- Remove the tofu to a paper towel lined plate.
- Add a little more sesame oil to the pan, let it heat up, and then add the cauliflower. Cook, stirring often, until the cauliflower has started to caramelize.
- Toss with the tofu and the chutney, and serve over rice.
Variations and Substitutions
You can do a lot of things with this basic premise. Don’t like tofu? Use shredded chicken. Don’t have cauliflower? Use summer squash or broccoli, or even a mix of vegetables. We used peach chutney that we’d canned a few weeks ago, but any organic store-bought chutney would be excellent as well. If you want to make something from scratch to put over the top, dice some apples, cook in a pot with a few tablespoons of sugar, a few tablespoons of vinegar, and maybe some diced onions. Once the apples soften and the mixture thickens a bit, you’re done.
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