It started out as a culinary experiment. A desire to try something completely out of my wheelhouse. Something I knew my husband Harvey would not eat. It involved tofu. And peanut sauce. I was sure he\u2019d like the second part. As for eating tofu, he\u2019d rather have his wisdom teeth pulled out through his ears. But I like tofu, so the dish was for me. And, lest you think I\u2019m a selfish cook, let me be clear: this was a lunch experiment. And I knew that Harvey was already taken care of for lunch.<\/p>\n
Since I know that online cooks (and their reviewers) never lie (ha!) I took the word of someone who claimed to have the easiest, tastiest recipe for crispy baked tofu with peanut sauce. Optimum word being \u201ceasiest.\u201d I have a rule: if a recipe has more than seven ingredients or more than 10 steps, fuggedaboudit. It\u2019s not like I have a day job and a pack of children vying for my attention. But I\u2019ve always questioned the sanity of preparing and cooking for several hours only to have the eating of the meal take 12 minutes. Just doesn\u2019t seem right. So it\u2019s easy or it\u2019s takeout.\u00a0<\/strong><\/p>\n PEANUT SAUCE 1\/2 cup creamy peanut butter Add all the ingredients to a medium saucepan, turn the heat to medium and stir constantly until smooth and creamy, about five to 10 minutes.<\/p>\n It doesn\u2019t get much simpler than that. You\u2019ll notice I\u2019m not giving you the recipe for the crispy baked tofu. Why? Because it sucked. The recipe I tried called for extra firm tofu and, according to reviews, it was supposed to come out \u201ccrispy on the outside and pillowy soft on the inside.\u201d More like tough, rubbery and tasteless. It could have been my bad. I may have cubed it too small and overcooked it. But I\u2019ll never know. Because tofu is not going to be making an appearance in my home again any time soon. Which is not a problem because, as it turns out, the peanut sauce is spectacular on steak, chicken, broccoli and pretty much every other foodstuff. One sauce fits all, so to speak. A sauce for all seasons. Stop me anytime.<\/p>\n On a happier note, I discovered a different Asian recipe that was a big hit with hubby \u2013 Asian Quinoa Meatballs. Like tofu, Harvey would rather stick a fork through his hand than eat quinoa, so I had to improvise and use rice instead. But the result was proclaimed \u201cguest-worthy.\u201d I did break my own rule of no more than seven ingredients, but it was worth it.<\/p>\n ASIAN QUINOA MEATBALLS<\/strong>\u00a0<\/strong><\/p>\n 1 lb ground turkey (we like dark meat since white is too lean) sauce The taste is very gingery, so consider yourself forewarned. And, if you have hypertension, know that this recipe probably contains your week\u2019s allotment of sodium. That said, it makes a great dinner over rice. Or even rice vermicelli noodles. Actually, it would be perfect for appetizers \u2013 when we get to hold dinner parties again, post-COVID. Plus, it\u2019s just as good the next day. Keep in mind ground turkey is very lean, so be careful not to overcook the meatballs. I always buy dark meat to ensure more moistness. The recipe is a bit more patchkerai<\/em> (fiddly and complicated) than I normally go for, but when I get a reaction like I did from my husband, that tells me all I need to know.<\/p>\n If all this pandemic stuff is making you a little stir-crazy, put your spare energy to good use and try out some new recipes. Your loved ones will thank you. Or not. Depending on whether there\u2019s tofu or quinoa involved. I once tried to sneak a little quinoa into a salad and Harvey sniffed it out like a bloodhound. That was the last time I tried to deceive him culinarily. Clearly, his \u201cjust-put-it-in-my-bowl-and-I\u2019ll-eat-it\u201d claim is a touch weak. But I can\u2019t blame him. Quinoa is an acquired taste (and smell). Maybe if I put some peanut sauce on it?<\/p>\n Shelley Civkin<\/strong>, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the <\/em>Richmond Review. She\u2019s currently a freelance writer and volunteer.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" It started out as a culinary experiment. A desire to try something completely out of my wheelhouse. Something I knew my husband Harvey would not eat. It involved tofu. And peanut sauce. I was sure he\u2019d like the second part. As for eating tofu, he\u2019d rather have his wisdom teeth pulled out through his ears. 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\n<\/strong>(six servings)<\/em><\/p>\n
\n<\/strong>1 cup full fat coconut milk
\n<\/strong>2 tbsp low-sodium soy sauce
\n<\/strong>2 tbsp maple syrup
\n<\/strong>2 tsp fresh grated ginger
\n<\/strong>2 cloves garlic, minced
\n<\/strong>2 tbsp fresh lime juice (about 1 large lime)
\n<\/strong>chopped cilantro and chopped peanuts (optional, for serving)<\/strong><\/p>\n
\n<\/strong>3\/4 cup cooked quinoa (or rice)
\n<\/strong>3 cloves garlic, minced
\n<\/strong>2 green onions, thinly sliced
\n<\/strong>1 large egg
\n<\/strong>1 tbsp soy sauce
\n<\/strong>2 tsp sesame oil
\n<\/strong>1 tsp Sriracha, or more, to taste (optional)
\n<\/strong>kosher salt and freshly ground pepper
\n<\/strong>1\/2 tsp sesame seeds<\/strong><\/p>\n
\n<\/em>1\/4 cup soy sauce
\n<\/strong>2 tbsp rice vinegar
\n<\/strong>1 tbsp freshly grated ginger
\n<\/strong>1 tbsp brown sugar, packed
\n<\/strong>1 tsp sesame oil
\n<\/strong>1 tsp Sriracha, or more, to taste (optional)
\n<\/strong>1\/2 cup water, plus 1 tbsp
\n<\/strong>2 tsp cornstarch<\/strong><\/p>\n\n