Not every night is a lavish multi-course feast featuring exotic dishes. In fact, that rarely occurs here at the Bread & Beta kitchen. Usually, we get home after 7pm and there’s a mad scramble to get some semblance of dinner on the table.
Do any of you find this to be the case as well? I don’t know how so many people (especially in blog-land) are able to create such beautiful weeknight meals. Perhaps it’s the illusion of the internet. I’m just trying to be honest and practical.
Most days we don’t dine until after 8 at night. I like to think it’s very chic and continental to do so. At that point, I am mostly only thinking about sustenance, conversation, and relaxation. It’s hard to remember to bring out the camera, style the table, and take blog-worthy food photographs. If a picture does cross my mind, I’ll reach for my phone. It’s easy and nearby.
Is a recipe still good if the pictures aren’t as enticing? Maybe the words will bring you in and make you want to try it. I do hope so. Please excuse this humble phone photo of this weeknight meal. It’s so much more than this picture can express. At least it looks better than the example in the book (below)!
One tired evening last week when I stared in our sadly empty fridge, I really had no idea what to do for dinner. I remembered my cookbook collection and thought I might find some inspiration there. I actually found a recipe using the few meager ingredients that I pulled out of the fridge! It was kismet, and having an obscure tofu cookbook. Even better, this recipe was super easy and came together very fast (as it only had a few ingredients, how long could it take?). Doubly pleasing was how good it was. I guess I should rely on my cookbooks more often! This one is going into the weeknight rotation. Dinner was on the table within half an hour. What more could you want on a hungry weeknight?
Adapted from More than 40 Recipes for Cooking Chinese Cookery by Morning Glory Publishers
Stewed Tofu with Mushrooms
serves 2-4, as a main dish
1 package soft tofu
1/2- 1 package fresh button mushrooms
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. sugar
salt & pepper
1. Drain and rinse tofu. Cut into cubes.
2. Wash mushrooms, trim stems, slice.
3. Combine soy sauce, sesame oil, salt in a dish. Set aside.
4. Heat oil over high heat in a wok. Add tofu and mushrooms. Fry for a few minutes, until mushrooms begin to soften. Stir to prevent sticking.
5. Add sauce and stir well. Cover and boil for a few minutes. Add salt and pepper to taste.
6. Serve with rice and veggies of your choice.