Recently I've come to realize that a great sauce really does make a great meal. So I've been making some of the sauces that are most popular in my household in bulk, i.e. enough to fill a large mason jar (which I scored a ton of on Freecycle last year). Some examples of sauces that I make large quantities of are gingery stir-fry sauces, sweet and sour sauces, pizza sauces, brown sauces, curry sauces and barbeque sauces. These sauces are highly acidic, either containing tomatoes or some kind of vinegar (white vinegar, rice wine or red wine vinegar), or lemon juice so they keep very well tightly lidded in the refrigerator for weeks.
How is making lots of sauce at one time helpful? Well, it actually makes it easy to throw together quick meals that don't take that much forethought, time or planning.We enjoyed out dinner very much tonight and I enjoyed the fact that I wasn't in the kitchen slaving away for hours. I think this is my most handy homemaking tricks (aside from letting doughs rise overnight for freshly baked breads in the morning).
Tonight's dinner was made with the last 1/3rd jar of barbeque sauce I had on hand. The recipe I use for my barbeque sauce is based loosely on Louise Hagler's recipe in Tofu Cookery. I made oven-barbequed tofu using the method in Veganomican, which is the method I'll be using from now on. This morning I took the tofu out of the freezer to let it defrost and when it was time to get started, I made sure to prepare the tofu by pressing out as much water as I could (by wrapping the tofu brick in my specially designated tofu pressing towel and placing my heaviest cast iron cookware on top for fifteen minutes).
The dish turned out fabulously! On the side was roasted red potatoes (just a little olive oil, Mrs. Dash seasoning, sea salt and black pepper) and some lightly steamed broccoli.