If That Recipe Was Wrong, I Don’t Want To Be RightNovember 10, 2010
Let’s face it – sometimes things just don’t go right in the kitchen, despite your best efforts. But occasionally, a wrong turns into a right. Such was the case with last night’s dinner here at the MHK. I had a bottle of Ginger Wasabi Teriyaki sauce, and I decided to stir-fry some tofu, add the sauce and some scallions, and serve it over rice with our Japanese cucumber salad on the side. At the last minute, I elected to try and coat the tofu cubes in panko breadcrumbs to add some texture. For some reason the panko fell off the tofu as soon as it hit the wok, and soon I was stir-frying tofu and breadcrumbs. Doesn’t sound right, does it? I was a bit discouraged – but I pushed on, added the sauce and scallions, and served it as aforementioned. But the end result was astonishingly quite tasty. While the tofu itself did not have the crispy texture I had envisioned, the panko had soaked up the sauce in the wok and then crisped up nicely, so that crunchy texture was there. It turned out to be a very tasty dish (the sauce had a lot to do with that), much to our surprise. So today’s lesson is: do not always abandon hope, ye who enter the kitchen. Enjoy.