Daniel told me again that I was chewing in my sleep again the other night.
Me: “But how do you know I was chewing and not mouthing secrets?”
Daniel: “Well, I guess because it looked a whole lot like how you eat a hamburger. Mouth open, bite down, upanddown, upanddown, upanddown, and then, smile.”
Me: “How do you know I was smiling? And what are you trying to say about me and hamburgers?”
Daniel: “Because it was the opposite of a frown? And you always smile like that when you’re eating.”
Daniel: “I tried to take a picture with my phone but it was too dark.”
Me: “Yes and good thing because I’d rather not have a photo of me in my jammies, in my bed, mock-chewing.”
Daniel: “No, trust me it was the cutest thing I’ve seen all year.”
Me: “It’s only April. What about the puppy that belongs to our neighbor downstairs?”
Daniel: “He doesn’t chew that sweetly. And he certainly doesn’t look as happy while he’s eating.”
Me: “Good point. I wish I knew what I was eating.”
Me: “Because now I’m hungry.”
Daniel: “You’re always hungry.”
Me: “Good point. I wish I had something to eat.”
Daniel: “You always have something to eat.”
Me: “Good point. Can you make me something to eat?”
Me: “If you could just make me a flatbread…”
Me: “Something saucy.”
Me: “Something with cheese.”
Me: “But I’m starving.”
And then Daniel walked out the door and left me for good.
And then, in his absence, I marinated tofu for hours in a sweet and salty soy-ginger-garlic sauce.
And fried thin slices of it to a deep brown crisp in a frying pan.
And rolled those wildly flavorful strips in a flatbread with soft, sauteed sweet peppers and red onions.
And then Jesus called.
And the clouds parted.
And unicorns jumped over rainbows.
And then Daniel came back to me.
[He was hungry.]
And we lived semi-happily ever after.
Garlic and Ginger Tofu
For marinade and sauce:
½ cup soy sauce
1 tablespoon ground ginger
2 tablespoons brown sugar
3 garlic cloves, minced
16 oz block extra firm tofu, pressed, dried with a towel, and sliced into 1/4” thick strips
1 tablespoon canola oil
Whisk all marinade ingredients in a small bowl. Lay the slices of tofu in a shallow pan and pour the marinade over the top. Cover and refrigerate for at least 2 hours.
Set a large nonstick frying pan or wok over medium high heat. Add the canola oil and swirl to coat. Place the tofu in the pan in a single layer and let them cook for about 8 minutes per side. Check the underside of one of the pieces after 4 minutes to ensure they don’t burn. The tofu should develop a dark, crisp crust. Remove the tofu from the pan, place it on a serving plate, and pour the remaining marinade in the pan. Bring to a boil and simmer, stirring frequently, until it has thickened into a glossy syrup.
Pour the thickened soy sauce over the tofu and serve with sauteed or grilled vegetables in a flatbread.
Nutrition info for 1/3 of entire recipe: Calories: 174, Fat: 14.1g, Carb: 16.4g, Fiber: 2.8g, Sugars: 9.3g, Protein: 19.7g