This Gochujang Tofu with Cauliflower is another quick weeknight meal that is easy to throw together if you come home late and want to get something into your belly quickly. I’m imagining you had to work late and are craving something light and healthy but flavorful. If you prepare the tofu to marinate in the morning before you leave the house it will be ready to go when you are home that night. You’ll be so happy with your morning self for being so prepared AND you won’t have to agonize over what to eat, just execute!
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I was thinking of my sister when I designed this recipe for gochujang roast chicken. She often gets home late and wants to get something in her mouth quickly. You can prep a bunch of chicken one night before bed then bake it all when you’re home the next day. Then you can have it in a few different ways during the week (with rice, in a sandwich, on a salad). As you can see from the photo, the wing got the darkest since it had more skin on it and it cooked for a while so it got nice and dark, the fat melting with the marinade. So if you want them all to be bright red you can leave the skin on and make sure the marinade is covering everything thoroughly.
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I rarely bother making anything but the simplest sandwiches at home—grilled cheese, PB&J—but this broccoli gochujang sandwich has all the cheesy, crunchy, tangy satisfying elements you want from a sandwich, while coming together quite quickly, just in the time it takes to boil the water and then steam the broccoli.
It was at least partially inspired by both a broccoli rabe sandwich with mozzarella and the broccoli sandwich at NYC’s famed No. 7 Sub. Their garlic chips are amazing. I think I might have to start putting garlic chips on all my sandwiches.
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Rather than the usual recipe plus explanation of why you should try it, this week I thought I’d give you a week’s worth of lunch plans. It’s the summer. Did you guys notice? It’s hot. Here’s what happens for me when it’s like this. My appetite goes down during the day and I basically just want to eat watermelon. Then the sun goes down and I’m ravenous and cranky. Not the best or smartest way to live. I think we can all agree.
Enter cold noodle salads. I can always make room for some cold noodles for lunch! And they are so fast. The slowest part is waiting for the water to boil for the noodles. So let’s get efficient and commit to noodle lunches all week and cook them all in one big batch. Then all you have to do is grab your cooked noodles and toss them with whatever you have in the fridge. And did I mention this is pretty darn inexpensive?
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