I'm finally back at our cottage for the first time this year. It's been cold and rainy, but I don't care, because just being back in the woods in the calm and quiet is fantastic. My son has joined us here and we've had a couple of days of Scrabble, Boggle and Crockinole playing. I remember the days when I could beat Hugh at all of those things, now he regularly trounces me. I must say, it's a good thing that I'm a good sport, because it could get depressing.
It's always a pleasure having Hugh around, not least of which is that he enjoys cooking, and we can work together in the kitchen. We've been taking advantage of the barbeque and last night we cooked some mustard tofu. When I grill tofu, I use extra-firm, slice it and stick it straight onto the barbeque, but Hugh usually uses medium-firm. He cut it into small pieces, marinated it for a while and then wrapped it in foil and cooked it that way. We used rosemary because that was all we could get at our local store in our little town, but thyme or tarragon would work as well. We added some roasted beets and roasted sweet potatoes for a great cook-out dinner.
2 clove garlic, minced
6 tbsp coarse mustard
4 tbsp olive oil
1 tsp rosemary
salt and pepper to taste
1 tsp honey
1lb tofu, cut into 1-1 1/2" squares.
1. In a medium bowl mix all of the ingredients, stirring well to ensure that the tofu is well coated. You can do this earlier in the day if you like, covering it and putting it in the refrigerator, or you can do it right before you cook it.
2. Wrap the tofu mixture tightly in tinfoil. Heat the grill and then place the tofu package on the barbeque and cook for about 15 or 20 minutes, or until the tofu is heated through and has a bit of a crusty exterior.