It has been freezing cold all week. For dinner tonight, I asked Hubby is he fancied tofu in hoisin sauce or, tofu curry. Once he realised that there was no getting away from tofu, he opted for the latter, which suited me just fine. I used a recipe for Japanese curry from Bill’s Everyday Asian which I’ve made with chicken once before. Along with tofu, I added broccoli and shredded chinese cabbage into the curry to bulk it up. The hot (heat, not spicy) curry was the perfect antidote to the plummeting temperature. It started snowing as soon as we sat down for dinner.