Sometimes (often) cooking is the last thing I want to do after a long day of work, and if I was on my own a bottle of wine, some cheese, and a baguette would suffice, but children need something more nourishing than wine. As much as I would like to stuff said baguette in their face and call it a day when four rolls around and my children start to whine with hunger, I haven’t resorted to that (yet). One saving grace in my household is tofu. It’s the perfect protein for a quick last-minute meal. With no defrosting necessary and a long shelf-life, it’s a great protein to have on hand in the fridge for those times you don’t want to cook but you need to cook.
On those don’t wanna but gotta cook days my demands are high: few ingredients, little to no prep, minimal stove time, and it better be tasty, because why bother if nobody will eat it? Stir fry tofu solves a lot of these demands, and this Hoisin Tofu with six ingredients is often my go-to on those days (like the other night) when cooking is about the last thing I want to do. Hoisin sauce is a sweet, salty Chinese barbecue-like sauce that is served with mu shu pork and Peking duck, and it’s a great sauce to have on hand for quick stir fry meals. It’s a strong sauce that works well in masking tofu, making this a perfect recipe for those on the fence about tofu. Twenty minutes later when my children are eating tofu and vegetables, I’m certainly glad I have meals like these at the ready. And it works with wine-doesn’t everything?