More Feeding Between the Lines

I’ve posted several times about the assorted food allergies and intolerances in our regular Friday night crew. By now making adjustments to accommodate our friends has become second nature. However, sometimes a recipe can’t be jiggled for everyone. Then we improvise.

The Friday night crew convened last night. Julian offered to make a Peruvian chicken recipe that we’d tried earlier and loved. Try as we might, we couldn’t adapt the recipe for the sauce for our vegetarian friend who also has a pepper intolerance. Julian found a fried tofu with ginger-sesame sauce recipe that showed promise. Rather than frying the tofu myself, I took the easy way out and bought some pre-fried tofu from a local firm. I made the sauce at home with gluten-free soy sauce and assembled the dish at the host house. I warmed up the tofu in a dry skillet; just before serving, I stirred in the sauce. Vegetarians and omnivores alike were pleased with the tofu. Julian made a chicken thigh and a little bit of the cilantro sauce without garlic for our friend, the allium-phobe. (I think the sauce could make shoe leather palatable.) As usual, nobody left hungry.