I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
Yesterday, I unexpectedly had to take my cat to the vet. He has cut his paw and apparently licked it raw. It got worse overnight and the quickest they could get me in was around 5pm. I was in a panic trying to get him cleaned up, giving him a bath, making sure he was comfortable, putting his crate together and making sure he wasn’t getting his paw dirty. Unfortunately, this meant I was slacking on cooking dinner. When I left at 5 pm I realized I probably would not be able to cook until much later, and was behind on laundry and cleaning the dishes. By the time I got home it was around 7 pm. I went to the pet store to get a neck cone for the poor little dude, and ended up cooking around 8:30. I had no idea what I was going to make. I had a few canned beans, some corn, a bell pepper, some potatoes and some canned tomatoes. The answer was clear… chili. The best part is that while it cooked I did some laundry, nursed my kitty and did some dishes.
This gardening season I had everyone dropping off extra vegetables that their garden’s had grown. About 90% of it happened to be zucchini. I made stir- fry, zucchini bread, pasta salad, jambalaya and put it in just about every meal I made for a solid week. I love zucchini, but at that point I was looking forward to the last one. Finally, the day came and I decided I would plan some zucchini fries with some sort of dipping sauce. When lunch time rolled around, this is what I came up with.