Tussling with Tofu
Off in real life, doctors are messing with me.
One of the ways they’re messing with me is to say, “You can no longer eat most of the very few food items you actually tolerate in the first place. Eat Other Things.”
There really aren’t that very many Other Things left.
Out of desperation, yesterday I turned to tofu.
I had read about frying slices, and that seemed within my time and energy allowance to do. (I call them “units of function.” I have a severe “units of function drought” at the moment, which seems entirely unfair given that there’s also a severe “units of water” drought in process, too.)
What no one mentioned about frying slices in that article was that there is nothing splatterier than frying tofu. Especially if you’ve included a little steak sauce coating for the rubbery little suckers in a desperate attempt to add, you know, flavor.
The kitchen and I ended up with a brand new malady, one I’ll call Steak Sauce Measles. I didn’t realize until yesterday what a unique nature steak sauce has when heated and splattered. It turned impervious to sponge and water, although it smeared across surfaces like a champ, expanding to cover much more square inchage than one would ever imagine possible.
Sadly, the resulting fried tofu didn’t make any marvelous transformation in taste or texture. I ate some for lunch and put the rest in the fridge, where I’m giving it the wary eye every time I open the door.
Worse yet, I think it’s giving me the wary eye back.
Any Tofu Tamers out there? Maybe you know the secret…
(Me, I think I’m going to go push that container to the back of the fridge…)
Tags: Behind the Scenes