WFD? Classic

In celebration of the commencement of the WFD? blog, check out this WFD? Classic--the email that inaugurated the WFD? on July 15, 2008. Sent by mysterious WFD? founder "-b", this email was an instant WFD? Classic. Can you find -b's hilarious typos? And when he accidentally reveals his identity in the middle of the message?...

Welcome the long awaited What's for dinner? email list. What's for dinner? is dedicated to our culinary creations and food feelings. Members are required to send weekly updates on their dietary dabblings and to brag about the triumphs of their taste testings and food fusions. Members are also required to use as many synonyms and as much alliteration as possible in the updates. Otherwise they will be accused of cookery quack, and will be kicked out of the list.

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This week in Brad's bungaloo of board (the only 'b' synonym for "food"), we have Mandarin Stir Fry de Province. A delicacy in parts of the world with access to cans of mandarin oranges, this Mandarin Stir Fry de Province couldn't be easier, and there is no kitchen kaboodle in the cosmos as delectible.

Mandarin Stir Fry de Provence

Makes 4 servings
Ingredients:
10oz package of firm tofu (you wont even know you're eating tofu in this recipe, but you can do the meat of your choice if you're a murderer)
11oz can of mandarin oranges
soy sauce
1.5T sugar
1.5T herbs de province
1/2T crushed red pepper
1T onion powder
8oz package of small mushrooms (portabella, but white's probably fine), cut into big hunks (thirds-ish)
bunch of green onions (maybe 5-8), coarsely chopped
1.5T corn starch
rice of your choice

1) Cube tofu in 2cm cubes
2) Mix liquid from oranges with an equal amount of soy sauce, add sugar, herbs, red pep, onion powder and stir it up; add to tofu, mix it up, and refrigerate to marinade for about 20 or 30 minutes
3) Cut up mushrooms and green onions, and stir fry them (save a third of the onion for later) in some oil until tender. Set aside when done.
4) Heat up a few T of oil on medium/medhigh. Drain marinade from tofu and into a separate dish (this will become the sauce later). Toss the tofu into the oil and fry until brown on all sides, scraping up brown bits stuck to pan (don't stir it too much or the tofu wont brown).
5) While tofu is frying, add corn starch to marinade liquid and stir it up.
6) When tofu's done, toss it in with the veggies. Put the marinade into the tofu's pan and heat it up to thicken it.
7) Put veggies/tofu over rice and cover with sauce.
8) Top with mandarin oranges and a few of the uncooked green onions.

Enjoy!
-b