"She really hadn’t given much thought what she make that night. A quick look through the refrigerator and panty to see what ingredients were available and she decided on a crispy tofu teriyaki stir fry. The rice could be cooking while she assembled the vegetables. Measuring out a cup of Jasmine rice and one and half cups water in a saucepan, she put it on the stove to come to a boil. Once it boiled, she would put a lid on it, turn the fire to low and let it simmer for fifteen minutes. The baby Bok choy, snow peas, scallions and half a large onion were cleaned and chopped. Tofu was a new favorite item to Miranda’s cooking, especially crispy. Dredging the cubed, firm tofu in corn starch, after removing as much moisture from as possible, she then fried it on all sides in hot canola oil until the tofu pieces were browned and crusty. They were removed from the pan and put on paper towels to remove some of the oil. After the excess oil was removed the from pan, the vegetables were sautéed making sure not to overcook them. The tofu was added back to the pan along with about one fourth cup of bottled teriyaki sauce. " Excerpt from draft of new Miranda Craig Thriller, Up Oyster Creek Without A Paddle, early summer release.
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