March 19, 2006

• It’s official, I have a short story in a magazine.  And since several of you wanted to know, here’s the link:  www.lulu.com/wingspan   I’m kind of embarrassed about it;  the ending seems too abrupt so maybe you’ll be the only people I tell.  But my hat is off to the folks at Wingspan Quarterly, they did a great job on their first issue.  

  
  

  I had every intention of writing another short story or resubmitting the two they declined, somewhere else.  But I lost my momentum.  Not that I really had any.  I think short stories are hard.  I like novel writing better.  And blogging.

  
  

  And cooking.  Here’s the fabulous new recipe I made tonight.  It was in the paper.

  
  

   Broccoli and Tofu in Spicy Peanut Sauce 

  
  

  Broccoli and tofu:

  
  

  1 lb firm tofu

  
  

  1 lb broccoli

  
  

  2 T vegetable oil

  
  

  2 C chopped onion

  
  

  2 T minced, fresh ginger

  
  

  2 T minced garlic

  
  

  3/4 t salt

  
  

  Spicy peanut sauce:

  
  

  3/4 natural-style smooth peanut butter

  
  

  3/4 C boiling water

  
  

  6 T cider vinegar or unseasoned rice vinegar

  
  

  3 T soy sauce

  
  

  3 T molasses or honey

  
  

  * Cayenne pepper

  
  

  1 C coarsely chopped peanuts, lightly toasted

  
  

  2 green onions, minced

  
  

  hot cooked rice

  
  

  To make broccoli and tofu:  Cut tofu into 1-inch cubes and place in a medium saucepan.  Fill with enough water to cover, then place pan over medium heat and bring water to a boil.  Lower heat and simmer for about 10 minutes.  While tofu cooks prepare sauce as directed below.)  Drain tofu and set aside.

  
  

  Trim and discard tough ends of broccoli, then shave outermost skin of stems with a vegetable peeler.  Cut shaved stalks diagonally into thin slices and separate florets into bite-size pieces. 

  
  

  Place a large wok or skillet over medium heat for about a minute.  Add oil and swirl to coat the pan.  Turn up heat and add the onion to the hot oil.  Stir-fry for about 2 minutes. 

  
  

  Add broccoli, ginger, garlic and salt.  Continue to stir-fry over high heat for another five minutes or until broccoli is bright green and tender-crisp.  Stir in tofu and stir-fry for another minute or so.  Lower heat to medium and pour in sauce.  Stir until everything is well-coated.  Serve immediately over rice, topped with lightly toasted peanuts and minced green onions.

  
  

  To make sauce:  Place peanut butter and 3/4s of a cup of boiling water in a medium bowl and mash together until uniform.  Whisk in vinegar, soy sauce and honey.  Season to taste with cayenne.  Set aside at room temperature until needed for the stir-fry.

  
  

  There’s not one part of these directions I followed.  I never put garlic or ginger in until the very end and I certainly don’t cook onion over medium-high heat.  I think that much peanut butter would make me gag.  And I don’t like spicy so I left the cayenne out.

  
  

   

  
  

  No matter how you make it this is good and easy, and you don’t have to worry about Mad Cow Disease or Avian Flu. 

  
  

   

  
  

   

  • 11:59 pm
  • 20 Comments