confession

i have a confession. i've started cooking with tofu. that's not the confession since i've mentioned tofu before. the confession is that i actually enjoy it. shocking i know - especially since i've mocked anyone who enjoys it for years. truth be told i started coming around a while ago now - sometime in 2007 when i first had japanese agedashi tofu at a restaurant in vancouver. but now i've found that pan frying firm tofu until it's crispy and then mixing it into a stir fry is really quite delicious. it adds good texture (crispy outside, soft inside), and it actually has some flavor - that i enjoy. it's kinda like egg curds in a way, but crispier, milder, and lighter. so there. laugh at me if you want, but i like tofu now.

so now that that's out of the way... today i cooked up a stir fry with carrots, onions, green beans, tofu and mushrooms. the sauce was a mix of oyster sauce, sake, chili sauce, ginger, garlic, chili, sesame oil, lime, and agave syrup. a weird mix, but it worked well. i don't have chinese rice wine, hence the use of sake and instead of vinegar i just used a lime that was sitting in front of me. one of the best chinese style stir-fries i've made yet. very delicious.