Zucchini Tofu Wraps

It lies in wait. The hunger, the ferocity.  Burrowing further into my core, sinking but a flashing beacon, only growing, only stronger, the longer it must abide the passage of time.

Thaaaaaat’s how I feel.  The hunger to create. To write. To read. To share.  Pulsating, chiming stringent chords, repeated reminders that the best is yet to come. Yet to come. Yet to come…

I went to California this weekend, and my reasons were three fold.  First, tremendous huzzahs to my dear friend Waheeda and her newly wedded bliss! Second, how does one venture to the motherland without visiting… her mother… and the rest of the family? if only for a day.  Three, to acquaint myself with the general hubbub, surroundings, goings on and climate (both physical and theoretical) of the San Diego region, a locality only once ever equated with “Sea World” and “Wild Animal Park” and even “Raving Seals ans the loonies who swim with them in La Jolla”.  Whilst these are brilliant facets which make the soul of SD glow like a Columbian summer firefly, I need to delve further because I can’t really live with animals.I’m sorry, what?

Oh right, by the way, we’re moving to San Diego.

To attend graduate school. To fulfill my 6-year lifelong dream of pursuing children’s literature. To invigorate the lapsing, faint shreds of Spanish skills I hesitate to claim. Mostly for the school though. I have come to love Maryland, but the program, she calls, and I cannot feign deaf ears to her hypnotic hymns.

It hasn’t been an easy decision; no more has it been an easy transition. And we still haven’t found a place to live yet.  That’s partly why I’m throwing this out now.  I had imagined I’d wait to share until the move had actually happened, so my big reveal could be a slam-bangin’ monumental surprise! Throw the confetti! Sound the horns! Release the Kracken!

Umm… but I also thought if any of you folks out there had feedback on places to live, I’d be open to suggestions.  Oh, you were curious about my studies? Well, I will be doing a Masters program specializing in Children’s Literature.  It’s like a dream come true after having dipped my feet into the pool of ChildLit facilitating a course on the Harry Potter books only to discover the pool plunged eternally deep, a shadowy abyss glinting to become a bright ocean full of promise.  Recently I’ve been introducing myself to a ton of Young adult fiction, and GOSH how I have a delicious LiterEature lined up! If only I had my own kitchen to get on with it!

The husband and I are working out the logistics, we have most of the work situation hammered through for the moment, and we are even mostly packed, having shifted to his sister’s home already.  But the home, that’s a bit of a conundrum.  I don’t enjoy this being-across-the-country-trying-to-find-a-pad-via-internet.  Ugh. I just want a decent place, in a safe community, with a washer an dryer, and a fully equipped state of the art no holds barred kitchen! Asking too much?

But without a decent cooking space, how could I offer up my rendition of supposed tasties and dubious delights? For example, this recent recipe, born out of the last few days in our apartment… I was actually surprised it turned out so well.  But Tofu is miraculous in taking on flavors to mask its inherent nothingness, so it shouldn’t have been a huge shocker.  Try it out, if you please.  And then find us a home. Pronto.Ingredients

  • Extra Firm Tofu, cut in rectangular slices
    • 2 tsp garlic powder
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp coriander powder
    • 1 tsp ginger paste
    • 1 tsp lemon juice
    • 4 tbsp olive oil
    • Water
  • 1 zucchini, sliced lengthwise extremely thin (I used a peeler) *just enough slices as you have tofu slices
    • 2 tsp soy sauce
    • 2 tsp olive oil
    • ½ tsp rice vinegar
    • Hot pepper sauce (Tabasco or the like)
    • 1 tsp lemon juice

Pat the tofu dry, absorbing as much water as possible out of it. This is necessary so that you can marinate it and stuff it back with liquids in the guise of sultry flavors. 🙂

In one bowl mix the garlic powder, chili powder, salt, coriander, ginger, lemon, and olive oil in a bowl.  If you want to thin out the consistency a little bit, add a teaspoon of water  and go from there. Add the tofu and let them soak and marinate for at least 30 minutes.

On to the zucchini. Mix all of its wet ingredients listed above into a separate bowl, and let the thin slices soak in THAT.  A lot of soaking shall ensue. Like a veritable spa for the succulent.

When enough time has elapsed, drain the tofu and the zucchini, and then one by one wrap a wedge of tofu with a strip of zucchini. Set it aside and continue with the rest until complete.

Heat 3-4 tbsp of light olive oil in a frying pan to medium/high, enough for the zucchini to sizzle, and gently place a few down. Don’t overcrowd the pan else the oil’s heat will drop, and let it cook on one side. With gentle consideration, flip it over after a few minutes and let the other side crisp up. Remove to a paper towel and complete the rest.

This becomes a perfect midday snack, filling enough to be a meal in itself, especially if served with salad and a nice dipping sauce.  And it’s a beautiful way to warm up your insides and satiate one hunger so that that other hunger can erupt in full force with no obstacles.  The only remedy for that? A good book, I say.  I have loads of that waiting ’round the corner.

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