A tofu dish from the NYT billed as "I Can't Believe it's Not Chicken". unusually, you grate the tofu and sauté with scallions, garlic and a pretty standard sauce (soy sauce, black vinegar, sesame oil). I added some Japanese eggplant to round it out and it did not positively impact what was already a deeply unattractive dish. I was very skeptical, but it was remarkably good! I had to add a little dark soy because I only had half the black vinegar called for, and I also added a splash of ponzu sauce for the acid, but didn't really change anything else. We had it over rice and would for sure make it again, looks be damned. For dessert we had s'mores, because Jason wanted to burn some brush ahead of the rain.
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