Ben was sick. He lay on the couch, with neither an appetite nor a fever nor any other symptoms. It was starting to get worrisome, the lack of symptoms. At least when a child is sneezing or vomiting you have a general idea of how to make them feel better and when they might turn the corner. He’d missed two and a half days of school, and I was just starting to think I should consider calling the doctor when he got up off the couch, pulled a couple books off the kitchen bookshelf, and took them back to his cozy spot under the blanket, now paging through his Spatulatta cookbook, showing more energy than he had in days.
“Can we make this, Mama?” he asked. And without even knowing what recipe he was looking at, maybe Stained Glass Cookies or Extra-E-Z Fudge, I said yes, we can make that. And we did, and we will again because it is a) delicious; b) healthy; c) quick; d) easy enough for even a sick kid to make. We added a carrot and some black sesame seeds (Ben is wild about sesame seeds) to the recipe, but otherwise followed it as written. Here’s how you can make it, too:
3″ piece fresh ginger
1 carrot (optional)
10 oz tofu
2 scallions, sliced in rounds
2 T soy sauce
sesame seeds of any color, to taste (optional)
Peel the skin from the ginger and grate with a microplane or the small side of a box grater. Peel the carrot and grate with the large side of the box grater. Slice the tofu into 1″ cubes and place in a serving dish. Sprinkle the sesame seeds, carrot, ginger, and scallions over the tofu, drizzle with soy sauce and serve.