Remember when I talked about getting a new bed for our bedroom and moving our old bed out and into a guest bedroom and that other bed which was in another guest room to the basement, resulting in mad chaos in my life and home? Well, that’s all figured out now.
But what I’m left with is a rather large lamp next to my bedside table that no longer works, so I had to get out today and go thrifting for a new, more fitting lamp.
You guys, as I was purchasing the lamp base at a thrift store, this cute little old lady cashier beamed and asked, “Oooo, do you watch Nate Berkus?” My response, “Who? What do you mean? I invented thrifting for lamps. How dare you.”
Okay, in all actuality, I chirped right back, “YES! And did you see the episode where Mr. Goodwill Hunting went thrifting for an entire living room for under $300?!”
There, I said it. I watch Nate Berkus. I like his ankle bracelet.
Corn Saute with Zucchini, Mint and Spicy Tofu:
What it takes for 4:
* 2 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 1/2 large onion, diced
* 2 small zucchini, diced
* 3 ears of corn
* 2 garlic cloves, minced
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander
* 2 Tbs. fresh mint, chopped
* 1/4th lemon
* coarse salt and freshly ground pepper
* 1 block extra firm tofu, cut into 1/4th-inch slices
* 1 Tbs. sriracha sauce
Rub the sriracha sauce on both sides of each slice of tofu and set aside.
Heat 1 Tbs. of the butter and the olive oil over a medium-low in a medium skillet. Add the onions and a good pinch of salt. Cover and cook about 5 minutes, until they soften. Uncover and raise the heat a smidge, cooking the onions about 3 more minutes, until they start to brown a little.
Add the other Tbs. butter, along the with the zucchini. Cook for 3 minutes, stirring occasionally. Add the corn, garlic, another pinch of salt. Cook 3 to 4 minutes, scraping up the browned bits with a wooden spoon. Add the cumin and coriander and cook another 30 seconds. It will smell like the pearly gates. That is if you think the pearly gates have a scent. Weirdo.
Remove from the heat and toss in most of the mint and a good squeeze of lemon. Stir to combine, then let sit tight for 2 minutes. Then stir once more. Taste it and season with salt and pepper. Add more lemon if needed. Cover to keep warm.
As it rests a few minutes, add a tsp of oil back to the pan and slide the tofu slices right on in. Let cook on both sides, about 6 minutes total.
Serve corn saute with tofu slices and garnish with mint!