Dorothy Lieske 1919-2011 Taken Christmas 2004, her last Christmas at home |
A Favorite Tofu Dish
Tofu wasn't one of those foods I knew growing up. I believe my first tofu experience took place in California. When I first moved to Santa Cruz, I stayed with a family who had a much bigger influence on me than I realized at the time. Peggy was my friend's mom, and Roger was his step-dad. They were a sweet couple, who enjoyed just being together. I often think back on their relationship. They would have picnics at the beach at sunset. They drank champagne "just because". They loved to plant flowers and would watch the hummingbirds feed on their deck for hours. They would listen to classical music and eat breakfast in bed every Sunday morning. They also spent quite a bit of time in the kitchen together. Both Roger and Peggy were excellent cooks. They would often cook together. They found such joy in the kitchen, whether Peggy was making waffles on a Saturday morning or together they were making a half dozen quiches for a weekend workshop they were hosting. Roger was more of the "mad scientist" in the kitchen, and Peggy was forever cleaning up after him. They would experiment with new ingredients, new cookware and different cooking techniques. They opened my eyes to a new culinary perspective. I may not have jumped on the the bandwagon at the time, but I took note. I now see their culinary influence on my life almost everyday.The first Christmas I spent in California, Christmas dinner was non-traditional to say the least. Roger prepared an Asian feast, complete with a carved winter melon soup. It was not like any Christmas dinner I had ever had. Yes, I am a sucker for tradition, but I remember admiring his passion and abandon when he was cooking. If I recall, Roger had a restaurateur friend in San Francisco who taught him about Chinese cooking. On a busy week night, Roger would often whip up a platter of Tofu with Green Onions in Oyster Sauce. It was quick. It was easy. It was nutritious. It was a great dish that became my "go to" dish during my vegetarian days. I may have burned out on it back then and filed it away in the back of my mind. I found myself thinking about it lately. Unfortunately, I never wrote this recipe down. I recall the basic flavors and have now added or subtracted (who knows) ingredients to create a reasonable facsimile of the original dish. I've added snow peas which you can leave out if you so desire. I like the contrasting crunch, without an overpowering additional flavor. If you do not have a well seasoned wok, and I mean WELL seasoned, tofu is best cooked in a non stick wok or skillet.