Some people’s minds are like rivers. They are always moving, always catching the light in a brilliant and novel way, always flowing along.
My mind is more like a field in November. Most of the time, it seems pretty dull and pretty plain, mostly barren and occasionally a little swampy and dreary and cold.
But very occasionally, if the light is just the right way and the wind is moving just so — my November field of a mind suddenly dazzles me in a way that makes me pull over to the side of the road and just stare and stare. I’ve always wished to be more like the river people, with their steady flow and incessant beauty. Sometimes it takes a long, long time for the November field to have its moment. But when it comes at last, I cannot imagine that there is anything quite so stunning as a field in November. It seems to make up, somehow, for all the days when the beauty wasn’t there.
Here is a recipe I have been meaning to share for some time. But what with moving and painting, internet dilemmas, unpacking some boxes and re-packing others, and day after day when the light wasn’t quite the right way, I just never seemed to get to it. Fortunately, kimchi tacos don’t easily go out of style, so I think they will be just as fitting now, as when I made them when the leaves were still on fire. We have had snow (snow!) and my breath has been coming out as smoke when I go for my morning walk. I have been picking the last of the wild apples, and sneaking up on white tailed dear. What have you been up to? Is it too early, do you think, to put up the Christmas tree?
- 1 10 oz package firm tofu (I like Wildwood sprouted tofu)
- 1/4 cup tamari
- 1/4 cup toasted sesame oil
- 1/4 cup honey or maple syrup
- 1 small head pok choi, sliced into fine ribbons
- 1 carrot, grated
- 1/2 jar of Korean kimchi
- 1 package corn tortillas
- 1 small bunch cilantro, roughly chopped
- Hoisin suace and Sriracha to serve
- Preheat the oven to 400 degrees F (200 degrees C). Slice the tofu into rectangular pieces about the size of your thumb. Mix together the remaining ingredients in a bowl and then add the tofu, turning the pieces in the sauce until they are well coated. Place the tofu an oiled baking sheet, drizzling any extra sauce over the top, and roast for 15 minutes. Flip the pieces over, and roast for an additional 10 to 15 minutes, or until crispy and browned on the outsides.
- When the tofu is just nearly done, wrap the tortillas loosely in foil and place in the oven for about 5 minutes to warm them slightly. While they are heating, place the pok choi in a colander and pour a quart of boiling water over the greens, to wilt them slightly.
- To assemble the tacos, start with a few pieces of tofu. Add a handful of pok choi greens and a sprinkle of grated carrot. Follow with the kimchi. Drizzle the Hoisin sauce and Sriracha over the top to taste, and finish with a sprinkling of cilantro. Enjoy hot.