Wednesday

Tofu with peanut-ginger sauce (recipe in the comments)
Cucumbers with lemon and salt

Hot tea
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This was the first tofu recipe we ever made that we hadn't eaten somewhere else first. Regular readers will remember that our first positive experience with tofu came at our friend F's house, with the amazing Grandma's Savory Tofu Casserole AKA Tofu Loaf. We made that first and, thus, began our quest for great tofu. Tofu with peanut-ginger sauce was our first foray on our own and we were richly rewarded. Not only is this an excellent dish, but this was the source of our transformative no-fail skillet tofu base recipe that MANY other tofu dinners are based on. This is an unusually hearty tofu dish and the flavors are intense and yummy. It's really hard to beat.

Prep Notes
Difficulty: Easy
Chopping: Tofu, zucchini, scallions, garlic, ginger, cucumbers
Time: 30 minutes
Make ahead: You can make the sauce ahead, but do the tofu last minute.

Reaction
J: "Peanut perfection!"
M: "Hearty, stick-to-your-ribs tofu!"