This post was created in partnership with Taylor Farms. All opinions are my own.
On Wednesday at 4:30pm, my father, his partner Susan, and I exited LA eatery Sqirl after a long, perfectly tangy-crunchy-salty-sweet lunch with Liba and baby Zelda. In a graceful ballet of water cup passing and logical car cupholder placement, approximately five minutes later I sank my phone into a cool water bath of epic proportions. The ease with which I destroyed my lovely phone and business support device was comical, and yet, instead of the typical panic, I immediately felt a strange kind of ease come over me. I spent the next 67 hours without a phone, loving every moment of the calmer, less screen-obstructed life.
It’s a great privilege to have a fancy phone—one that does everything short of cuddling and procreating with me—and it’s not a privilege I take for granted. I also had the even greater privilege of being able to sneak the use of my father’s and Susan’s phones when it was absolutely necessary. But other than that, I relished the immersion into presence, the lack of itch-reach-swipe that I normally feel at least every few minutes.
Sure, there were inconveniences, but the quiet, the quiet. I very quickly cozied up to the lack of digital stimuli, the pleasure of setting aside time for work and time for real-life engagement. I felt like I was in the 1990s. Where before, when I’ve been without a phone, I’ve missed social media, craved the empathic ego buzz of constant sharing, this time its absence was a relief. I wondered if I could get away with not having one at all.
On Saturday, though, as my dad and Susan left town, I accepted two things: The dawn of an unrelenting heat that would last through the week, and the fact that I would, indeed, need a new phone. I felt alien to both, unsure of how to handle the heat, uncertain of how to honor my need for quiet while maintaining my work and social life. As I reacclimatized to the obligations of twenty-first century communication, the front-facing filters of Snapchat, and the dull roar of impending sweat, I found myself simplifying as much else as I could.
In the kitchen, that meant going easy. Though I’m not usually one to reach for prepackaged salad, I’d been eyeing Taylor Farms’ Asian Chopped Salad for a while. The freshness quotient looked extraordinary, and I loved the bold simplicity of its flavors: Tender cabbage, perfect hits of cilantro and green onion, sweet carrot, slivers of almond, and—treat of treats—wonton crisps. All paired with a perfectly tangy-sweet sesame ginger dressing. I finally snagged a bag, marveled at the unparalleled ease of throwing it together, and proceeded to greedily scarf it down. It was that dang good.
On my second go round, I decided to sear up some green onions and black sesame tofu to throw on top. I didn’t Snap it. I didn’t ‘gram it. I just loved every damn bite.
It was a searing 91ºF at 8:30 pm last night in LA, and temps are slated to reach nearly 110ºF today. In other words, it’s officially too hot to do anything more than the bare kitchen minimum. I know I’m going to be relying on quick meal solutions like these salad kits all season long—especially if it means a deeply satisfying meal in ten to fifteen minutes. I’m eyeing the Mediterranean Crunch salad kit next!
And here’s that pan-seared sesame tofu topper, for you to add to your own salad kit creations. If you need me, I’ll just be here working out my love-hate relationship with my iPhone. Pass the salad bowl, please.
ASIAN CHOPPED SALAD WITH PAN-SEARED SESAME TOFU.
Ingredients
- 1 bag Taylor Farms Asian Chopped Salad or salad base of your choice
- 7 ounces extra firm tofu half a block of tofu
- 2 tablespoons soy sauce
- 1 ½ teaspoons toasted sesame oil
- ½ teaspoon ume plum vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon coconut oil
- 2 tablespoons chopped green onion
- 1-2 tablespoons black sesame seeds
Instructions
- Slice tofu into ½-inch thick slabs, cutting each slab lengthwise into smaller strips the size of your preference. Lay flat on a large plate.
- In a small bowl, whisk together soy sauce, toasted sesame oil, ume plum vinegar, and fresh grated ginger. Pour marinade over tofu strips, coating evenly. Let set for five minutes, then flip and give them a good soak on the other side. Let rest for another 3-5 minutes.
- Heat a large cast-iron or non-stick frying pan over medium flame with 1 teaspoon coconut oil. Add 2 tablespoons chopped green onion, and sauté for 1-2 minutes, until beginning to crisp and brown. Add tofu strips in a single layer and sprinkle with ½ tablespoon black sesame seeds. Pour in remaining marinade. Sear tofu for 2-3 minutes on each side, sprinkling with additional black sesame seeds once you flip, until a crisp layer forms. Remove from heat and set aside.
- Prepare and dress salad according to instructions, and top with sesame seared tofu.
