I have the hardest time leaving my food alone while it’s cooking. Maybe it’s from watching too much Iron Chef.
For some reason, when I put something in a hot pan, I feel the urge to wave the pan around: a circular flourish, flames kissing the bottom of the skillet as I toss its beautifully-browned contents (exotic secret ingredients!) into the air and then effortlessly catch them again.
But of course, I’m no Iron Chef. And there are no flames leaping from my electric stove. And I don’t cook with exotic secret ingredients. And lord knows I cannot catch.
It’s kind of funny how the urge to stir and toss strikes when it’s exactly the opposite that’s needed. Tonight, as I hovered over a pan of cubed tofu, I had to constantly remind myself: Do not touch. Do not move that food. No spatula. No touch, no touch, no touchy touch touch.
The reward was well worth a little patience: perfectly browned cubes that had no problem standing up to a hearty curry sauce.
Recipe: Curry Noodles with Tofu [Adapted from a Food & Wine recipe for Vegetarian Red Curry Noodles, which I would argue is not actually vegetarian because it contains fish sauce…not that I really care, but DERP, F&W, get it right!]
Using pre-crushed garlic, ginger and lemongrass, this dish came together very quickly and was bursting with flavor: more like a spicy stir-fry than a traditional soupy curry.
A crisp white always goes well with spicy food:
This Cottesbrook 2010 Sauvignon Blanc was a good match. Tropical flavors dominated – pineapple, grapefruit, guava – which played nicely with my coconut-based dinner. Very much on the sweeter side of the scale, with a little hint of earthy gravel, and really none of the spicy green pepper that you often get from an SB.
Bottom line: If you don’t mind a sweeter/fruit-forward wine, then get it! (Purchased at Total Wine, $10)
Weather weirdness: today, it was eighty-something degrees. Tomorrow, it will be forty-something degrees.
HEY WEATHER, KNOCK IT OFF. I don’t need to get sick two weeks before my marathon….