You’re probably wondering how The First Annual Tofu Festival went last night. Dare I say that it was a resounding success?
The first course was, as you may have imagined, fried tofu served with three sauces on the side: Hoisin, Japanese soy, and Sambal olek. You see, you dip the tofu cubes into flour and corn starch, heat up the oil until it’s crazy hot, and drain on a rack. Wow.
Next up was a simple dish of tiny sliced peppers and sliced baby tomatoes in black bean sauce on top of which was pan seared hirame.
Total cooking time for everything, including prep: 15 minutes.
All this and Toad Hall chard that never met oak. Don’t you love the taste of the grape and not the wood? One reason among many that my favorite grape is Riesling, which is rarely in barrels.