Green Curry Glazed Tofu
Since I recovered from COVID last month , I have been pleased to think of myself as temporarily immune to reinfection, to some degree. Boy, does it feel good! But why stop there? Like I always say, if something's worth doing, it's worth overdoing. It didn't take long before I concluded that I am not merely immune, but in fact immortal. Accordingly, I've been doing things that I haven't done in two and a half years. I went to a movie! I was so excited that I accidentally arrived half an hour early, which is why the theater was empty. I rode NJ Transit into the city! I saw "Wicked" on Broadway! Stay tuned for more of my newly immortal adventures, but one thing that hasn't changed is minimizing my animal-based food consumption, for environmental reasons. Tonight I made " Green Curry Glazed Tofu " (NYT Cooking; subscription required), which is vegan and gluten-free. "Why not cube the tofu instead of slicing it?" I wondered, and since