Skater Lunch Box #66

Rice with sesame-nori furikake, sauteed spinach and tomatoes, sauteed corn and green bell pepper, and marinated tofu (recipe below).

You'd never know it to look at it, but this is evidence I'm getting a lot better at managing sometimes not getting to go to the store/not being able to really do much in general. This recipe for marinated tofu is a godsend on days the most I can manage is to cube some tofu and stir, while rice is a super easy side to go with it.

Scallions can be kept fresh via a method much simpler than the oft-repeated "upright in a glass of water," by the way. When you buy them, wash them, cut off as much of the root as you can without cutting into the bulbs (just really close), and cut them in half so they'll fit into a rectangular container in your fridge. (Edited to add: This container should have a tightly-fitting lid.) Use the green, not-bulb ends first because they will wilt faster, then move on to the bulb ends as you use them up. This works better for the chronically tired than changing water for the onions every day, and my experience has been that although some of it may wilt I end up having fresh scallions for literal weeks on end this way, plus they're already washed and ready to use. And so this garnish is accessible to me pretty much anytime. And I've also found that the bulb end will actually grow in the fridge this way. It's a weird, oniony miracle.

This recipe for marinated tofu is from America's Test Kitchen's Cooking for Two 2010. I have altered it a bit to get the tofu to absorb more flavor, but it's also fine if you don't have time to do it that way. It will still taste good if you have to just chop tofu and let it sit for 15 minutes. (It is eaten raw.)

Marinated Tofu
Serves 2

1/2 block firm or extra firm tofu
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon minced or grated fresh or frozen ginger (I use frozen)
1 teaspoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
2 scallions, sliced thinly on the bias (optional garnish)
2 teaspoons toasted sesame seeds (optional garnish)

Drain the tofu and press via your favorite method (I tend to put it between two plates weighted down with tin cans) while preparing the marinade.

Whisk the soy sauce, rice vinegar, ginger, sugar, sesame oil, and red pepper flakes in a small bowl.

Dry the tofu via your favorite method (I tend to use cloth napkins because I can wash them, but paper towels will also work). Cut into 1-inch cubes.

Place tofu in a container that will hold it in a single layer. Pour marinade over tofu. If serving right away, let sit for 15 minutes, turning tofu halfway though. If not, put in the fridge and, if you think of it, turn it every 6-12 hours. If you don't it's no biggie; some of it will get darker where it is in contact with the marinade but you'll cover it up with the garnish later anyway.

When ready to pack or serve, remove tofu from the marinade and top with scallions and sesame seeds, if you like.