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.
Crispy 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- ounce block extra firm tofu pressed, dried, and sliced into ¼-inch thick pieces
- 1 tablespoon canola oil
- In a small bowl, whisk all marinade ingredients. Lay the slices of tofu in a shallow pan and pour the marinade over the top. Cover and refrigerate for at least 2 hours.
- In a large nonstick skillet, heat the canola oil over medium-high heat. Add the tofu 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 sauce over the tofu and serve.