Crunch & Munch

There are certain things in life that I’m willing to admit I’m pretty particular about. Contrary to popular belief, it’s not a long list, but nonetheless a list it is.

I like for my seat in the car to tilt back a decent amount. Call it thuggish, call it bad posture, whatevs – I have tried countless times to sit up straight like the little Asian ladies in their SUVs that I pass on the freeway, but for the life of me I just can’t do it. I won’t tell you what Chris says about that way I sit in the car, but let’s just say that he likes to sit up fairly straight. Surprised?

I like to wash my hair every other day. Not every day, not every three days, but every other day. Things get planned around this – for serious.

The kitchen has to be clean before I start cooking. Yes, I’ll be dirtying it up in no time, but I can’t seem to start off on the right foot unless the sink is empty and all dishes are put away in their place, including the dishwasher getting unloaded. I think this one’s a wee bit on the compulsive side, but I’m ok with it.

We definitely do not make the bed every morning. I rebelled here because it didn’t matter how late I awoke each morning or how close the bus was to getting to my house; that bed was made before I left the house or mom was having a hissy-fit. But! The sheets and comforter have to be straightened. The pillows aren’t perfect and the sheets aren’t even on each side (there is always less on my side because someone steals them every single night), but I hate getting into a bed that has wrinkly sheets. This one sounds a little weird, too….

I eat apples from top to bottom, going all the way around each time. I thought that was normal? None of that haphazard biting; my apple is clean and organized. Boo-yah!

Okay. I don’t want you to think I’m nutso; of course, maybe you did before you even started reading this, in which case I assuredly have only further enhanced that opinion. So here’s an easy one –

I like two types of food to always be crunchy, always. Soggy pieces need not apply and will render themselves useless. These are vegetables (broccoli specifically) and tofu. I can’t be alone here, can I? I realized this fact about veggies once I realized that I actually like veggies, just not the soft, mushy ones that seemed to dominate my childhood meals, most of which came from cans or long stints in boiling water.

As for the tofu, I blame Satay, the restaurant that made their tofu the only way I’ve ever really cared for it – moist, but crunchy, spongy in a way. I also blame Satay for my difficulty in finding a perfect pad thai, but that’s a story that’s already been told. Nonetheless, this is one of the reasons you see limited dishes with tofu here. But last week I made something that defied all odds: I made a dish that included BOTH crunchy broccoli(ni) AND crunchy tofu. It made me want to be a vegetarian.

Well, I take that back. It made me want to be a vegetarian for the whole five minutes it took me to clean my plate. But those five minutes were awesome.

Fried Tofu w/ Spicy Ginger-Sesame Sauce & Broccolini
tofu adapted from Food & Wine, December 2010; serves 2

printable version

time commitment: 30 minutes

2 1/2 T soy sauce
1 T sugar
1 T crushed red pepper, divided
1 large garlic clove, very finely chopped
1/2 T toasted sesame oil
2 t finely grated fresh ginger
1 t toasted sesame seeds
One 14-ounce container firm tofu
Canola oil, for frying, plus 1 T for broccolini
1 scallion, thinly sliced
1 bunch broccolini
1/2 c uncooked jasmine rice

In a small bowl, whisk the soy sauce with the sugar, 2 t red pepper, garlic, sesame oil, ginger and sesame seeds.

Slice the tofu into 1-2″ strips. Dry the tofu with paper towels, pressing until no moisture remains.

Cook rice according to package directions and keep warm.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Meanwhile, heat 1 T oil in a smaller skillet over medium-high heat. Once hot, add broccolini and remaining teaspoon of red pepper flakes. Saute for ~3-4 minutes.

Serve tofu and sauce with broccolini and steamed rice.

5 thoughts on “Crunch & Munch

  1. Love love love fried tofu. I’ve been obsessed with it lately. It’s got to be crispy on the outside.

    And I’m with you on the clean kitchen thing. It just makes cooking so much more enjoyable for me to start with a clean kitchen.

  2. This is going on my list of things to make for next week. I’ve been learning to work with tofu with this whole vegetarian/just eating fish thing. I’ve learned browning it is so key. My go-to right now is edamame with golden tofu and soy sauce/honey/rice vinegar. This is a great other option. Keep those veggie recipes coming.

    And I love reading the blog. Still feels like you are right down the road, even if you are on the other side of the US.

  3. CPS – thanks

    Allison – isn’t it grand? so crunchy and tasty. and yes, clean kitch is a must!

    Emily – hi, friend! Good luck with all the vegetarian eating! i could never do it! thanks for staying in touch🙂.

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