Thursday

Thai tofu (recipe in the comments)
Rice
Cucumber salad

Hot tea
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This is one of the VERY first recipes M and I made after we started cooking together. The cookbook has ingredients highlighted that we needed to buy at the grocery store! We originally made this sauce over noodles, from a vegetarian cookbook. We didn't think it had enough heft, so we started serving it over sauteed chicken. It was a mainstay for many years, but kind of fell off the grid around 2001. I just re-discovered it and we have re-vamped it as a GREAT sauce over No Fail Tofu. This is a conversion recipe for those tofu skeptics in your life!

Prep Notes
Difficulty: Easy
Chopping: Ginger (chunked), pepper (seeded and chunked), basil (then everything goes into the mini chop or blender)
Time: 30 minutes
Make ahead: Make the sauce ahead (even freeze) and serve over fresh tofu.

Reaction
J: "Re-vamping an old favorite."
M: "Breathing new life into this one!"