Tofu Pad Thai

There is something about the end of December that puts Jews in the mood for Chinese food, or at least Asian food as it has evolved in the diaspora. If you find yourself with a block of tofu or some leftover chicken, you can whip this meal up from things you probably already have in your pantry and freezer. (You could also add scrambled eggs for protein.) NOTE: Instead of me writing "optional" on all the ingredients, just assume all the ingredients are merely suggestions.

For tofu, start by slicing or cubing the whole block. Put it in between paper towels or tea towels. Lay a cutting board on top and put some cans or other heavy things on top to squeeze out the water. This works best if all the slices/cubes are the same thickness, thus squeezed equally. You may need to switch the paper towels if they are soaked.

While the tofu is draining, mix the marinade. Use your own taste and what you have in the house, but something like

• terriyaki sauce
• soy sauce
• ginger - fresh grated or powder
• garlic - fresh grated or powder
• silan (date syrup), molasses, or sugar