Hey foodies! Steph here.
Let's be real. As a novice chef (if even that), not every dish is going to come out picture perfect. Heck, a good chunk is going to come out pretty fugly. Case in point, today's dish.
Let's set the scene. I run home. It's 10:00 pm, I haven't had dinner yet, and I have a lot of work to get started on. And of course, the only food I'm craving is the fried tofu my mom has so artfully mastered.
So I open up a box of tofu, throw it in an olive-oiled pan, and start frying. Then, remembering the delicious bale/head? of chard I bought on Sunday, I cut up a leaf and throw that in. Wait 5 minutes. The tofu is now waterier than it was before, and has turned pink. I panic, and call my mom. Oh...the tofu has to be dried first?
I try to make the most out of the sitch. Drain the watery oil soup, and add some chicken. And voila!
Yeah, I know. It ain't the Miss America of food. But it got the job done. Also, taking a few tips from some Persian friends south of Wilshire, I added two sprigs of the mint bought on Sunday to a cup of boiling water for some refreshing mint tea!