Has September taken it all out of you, too? After a relatively quiet summer, everything is happening all at once, all of the time. My color-coded Google Calendar looks like a Monet, with strokes of yellow birthday parties, dates and shows overlapping blue work deadlines overlapping purple exercise classes.
Perhaps you’re finding yourself in a similar whirlwind of meetings, after-school shuttling, book clubs, music lessons? What’s more, our overflowing datebooks probably don’t reflect the harder-to-schedule errands and chores we shoehorn between it all.
I may need to start putting “eat dinner” on my calendar. Maybe then I’ll actually carve out time for more than an errant quesadilla that I chomp on as I’m swapping my bag or shoes and running out of the house.
Still, 30 minutes or less is the name of the game at this juncture. Something incredibly simple but not thoughtless, like Eric Kim’s chilled tofu with gochujang sauce. Cooling silken tofu, scooped straight from the box and into a bowl, drenched in a loosened sauce of tangy, slightly sweetened chile paste and showered with scallions is easy eating and even easier “cooking.” Eric generously allots 10 minutes for this vegan recipe, but I think I can have it done in two. Somebody time me.
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