For a brief, shining, moment, I thought that today would be a good day to go pick paint for the back hallway, but then I realized that I was caught up in the excitement of three day weekend!, even though our three days are already chock full of other tasks (I have a quilt to finish, ok!), never mind painting a completely unprepped back hallway full of tricky little corners & that one stair wall that causes us to exchange dubious looks & mutter half-finished sentences about how maybe if we just get a really tall ladder. I can't wait, though, to make the Hallway of Entropy feel like a living space -- it's the one remaining never-painted area of the house (dirty off-white with tan trim, & not some clever Martha Stewart mushroom or taupe or fawn, I'm talking about TAN), & we kind of pretend it doesn't exist.
Soon, little hallway, soon.
In the meantime, Blair asked about my grilled tofu, & I am happy not only to share the recipe but also to have the incentive to type it out & put it on an off-site server, since I am constantly losing the little piece of paper it's written on, & my family gets a collectively stricken look whenever I'm unable to find it. Our current favorite grilled tofu sandwich is on foccacia bread with soft goat cheese, tapenade, tomato, & lettuce, & my kids also love it just plain, cut up for finger food.
2 cloves garlic, pressed
2 T. soy sauce
1 T. toasted sesame oil
1 T.rice vinegar
1/4 t. cumin
1/4 t. oregano
pinch red pepper flakes
1 packet extra-firm tofu -- vacuum-packed is best for this. The marinade will work for 10-12oz tofu; for 16-20oz, double the recipe. Our hands-down favorite for most tofu needs is Wildwood Super Firm (the picture above is of a 20oz packet, cut into 8 pieces), but Island Spring Extra Firm is good too.
- Combine marinade ingredients, set aside.
- Cut tofu lengthwise into 4 slabs.
- Put the tofu in a shallow dish, cover with marinade. Put in the fridge for at least 30 minutes (or as long as overnight), turning tofu occasionally. (I use a pyrex storage container with lid -- this except rectangular -- which is great for marinating because you can just give it a shake now & then.)
- Grill on a medium hot grill for about 5 minutes per side (until browned, with grill marks) OR bake at 400F for 20-25 minutes, until tofu is firm and browned.
I'm almost done with the quilting, & then on to the binding (which I like doing by hand, go figure). Looking at my lines, it's obvious that this is Quilt 2 & I learned some things while doing Quilt 1, but still, I'm grateful for the knowledge that everything will pleasingly shrink & bunch & hide a multitude of sins in the wash.