I’ve been experimenting with methods of cooking a crispy tofu. The oven works okay, but this battered and deep-fried tofu has a tempura-like texture that takes it to another level. Crisp on the outside and soft on the inside.
I read this book for two reasons. The secondary reason was because my Western Civilization (in the 1970’s we still focused primarily on Western history) professor at the College of Idaho – Franklin Specht – made the Reformation come alive. There I was, my first year in college, wet behind the years at 18, having no real idea of how history shaped our culture or why I should care. Thanks to Professor Specht, I learned about impacts of events like the Reformation and the French Revolution.
This recipe comes from SeriousEats.com. Although the name is inaccurate, this dish is strictly delicious and company worthy.
In early March we decided to buy a new wok; you can read here about cleaning it and seasoning it. Now it was time to try it out. I had grand visions of cooking pepper and salted dry fried shrimp, but then thought the best first dish would be the dish that drove us to buy a wok in the first place: bacon and egg fried rice.
In a fit of decluttering a few years ago we got rid of our wok. After cooking a few things recently we realized it would be nice to have one again. The first step is to clean it and season it.