Those meaty looking lumps are tofu. You know how I start tofu: slice the block and freeze the slices in a single layer; pull out as many slices as I need, wrap them in paper towels, and put a cast iron skillet on top to press out most of the liquid. After that, I cut the tofu into cubes or tear it into irregular bits and soak it in marinade or toss it in spices, flour, and cornstarch, then fry it.

For this dish, I used a teriyaki marinade from The Minimalist Baker. I’ll send you to that site, since I made the marinade and glaze just the way she said. Yes, I even have arrowroot powder, but I subbed brown sugar for the coconut sugar. If I hadn’t had arrowroot powder, I would have used cornstarch.

As you see, I didn’t cut the tofu into cubes and grill it on a skewer because blah blah blah who cares. I did a stir fry with cashews, green onion, and, because I didn’t have anything else, romaine lettuce. SO GOOD!

A WRITING PROMPT FROM ME TO YOU: Something or someone is not what they seem.

MA