It’s safe to say that things are a bit eerie and downright uncomfortable right now. Life has changed, at least for the foreseeable future, and that takes some adjustment. Supermarket shelves are empty, people look anxious and sombre as newspapers spill an inordinate volume of doom and gloom hourly. It’s difficult not to get anxious, especially if anxiety is your middle name. I am trying to stay positive and rational, not to panic. A Polish university friend of mine rightly said to me yesterday when we were discussing panic buying induced shortages of dry cupboard staples ‘we are the children of communism, we will manage!’
As getting supplies isn’t exactly easy right now – yesterday we went food shopping for the first time since the crisis hit and while we bought plenty of vegetables, all other things we normally rely on were long gone – today’s dish is a rehash of two of my old recipes based on things I already had in my cupboards and fridge: sushi rice, nori sheets, soy sauce and plain tofu. If you are missing some of these, get creative – use whatever else you have on hand. One thing I did notice is that while people seem to be frantically buying pasta, rice, tinned tomatoes etc, the vegan aisles are still quite well stocked. For once being part of a minority that everyone makes fun of appears to be finally paying off 😉 . Hope you are all well and not too panicked about the situation. I will do my best to provide you with biweekly food inspiration as cooking is a great way to pass the time, learn something new, bond with other family members, especially if you are all stuck together at home. As resources get harder to come by the recipes might take an interesting turn, but I am up for this challenge. Creativity is borne out of constraints. Sending everyone positive vibes!
250 g / 9 oz firm or extra firm (cotton not silken) tofu, pressed 1 tbsp ground flax (I used golden flax seeds) or chia seeds 2 tbsp soy sauce / tamari (GF) 4 tsp rice wine vinegar 2 tsp maple syrup or sugar 2 tsp toasted sesame oil 2 tsp finely grated ginger approx. 2 tbsp flour, all purpose, rice or gluten-free approx. 4 tbsp sesame seeds, I recommend a mixture of white and black oil (I use rice bran), for greasing the tray
PICKLED RADISHES / CARROTS
100 g / 3.5 oz radishes, sliced thickly or 2 carrots, shaved into ribbons ½ cup rice vinegar 2 tbsp sugar or maple syrup 1 tsp fine sea salt 1 clove of garlic, crushed with the side of a knife 1 tsp coriander seeds, crushed
SESAME ENCRUSTED TOFU ASSEMBLY
