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the vegetables and pineapple. Raise the heat to high; you should get a little caramelization without softening the vegetables too much. Work in batches if necessary. Add the tofu to the vegetables and pour in as much sauce as you like. Bring to a simmer and cook until the sauce is bubbling and has a nice shine. Remove to a platter and serve with any remaining sauce on the side.

Yield: 8 servings

Note: Firm tofu is sold in 1-pound bricks. It is important to slice lengthwise so the pan will weight equally on each piece and the pieces will be pressed evenly.

Software:

2 pounds firm tofu

1 cup soy sauce

2 tablespoons minced garlic

3 tablespoons minced ginger

½ cup flour, plus more for dredging

½ cup cornstarch

Kosher salt

Freshly ground black pepper

Vegetable oil for frying

3 cups ketchup

¾ cup sugar

2 cups red wine vinegar

¼ cup honey

2 tablespoons canola oil

1 tablespoon sesame oil

1 cup chopped Vidalia onion

1 cup chopped celery

1 cup carrots, sliced ¼ inch thick on

a bias

1 cup chopped red bell pepper

1 cup chopped green bell pepper

2 cups cubed (1-inch pieces) fresh

pineapple (canned is too sweet)

Hardware:

2 baking sheets

Paper towels

Cans of food for weight

2 small and 1 large

mixing bowl

Electric fryer or heavy Dutch

oven fitted with a fat/candy

thermometer<

Small roasting pan or large sauté

pan

Wooden spoon

Large serving platter

Artichoke and Feta Wontons

Unlike ravioli, which are generally made with a mechanism of some sort, wontons are typically hand-filled and folded. If the wantons are seared only on one side and left to stick to the steel’s steely grasp until the liquid sets them free, then you’re making pot-stickers. If you prefer this method to the one detailed below, tear out this recipe and tape it into the searing section of this book. But if you like to shake the food in the pan and sear both sides as I do, leave it here.

Application: Sautéing

Fire the hot-box to 200°F.

In a medium mixing bowl, combine the artichokes, feta, bacon, scallion, egg, salt, and pepper. Heat the 1¼ cups water or broth in an electric kettle.

To form the wontons, remove one wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with cold water. Place 1 rounded teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a half sheet pan and cover with a damp cloth. Repeat procedure until the entire filling is gone.

When you do this for the first time you’ll swear that the wonton can take more. It can’t.

Heat a 10-inch nonstick sauté pan over medium heat, and once hot, spread a tablespoon of oil around the bottom with the basting brush. When the oil just starts smoking, which will probably be about two seconds after you put down the brush, place 10 to 12 wontons to the pan and sauté until golden; approximately 2 to 3 minutes per side. Gently add ¼ cup of hot water or stock per pan full of wontons. Cover and cook until liquid evaporates, approximately 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Repeat until all wontons are cooked. Serve immediately.

Yield: 35 to 40 wontons

Software:

One 14-ounce can artichoke hearts,

drained well and chopped

4 ounces (approximately ¾ cup)

feta cheese, crumbled

6 slices bacon, cooked until crisp

and chopped

2 tablespoons finely chopped scallion

1 whole large egg, beaten

¾ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

1¼ cups hot water, chicken broth,

or vegetable broth

35 to 40 wonton wrappers

3 to 4 tablespoons olive oil for

sautéing

Hardware:

Cutting board

Chef’s knife

Digital kitchen scale

Medium mixing bowl

Electric kettle

Bowl of water

Small pastry brush

Half sheet pan

Two tea towels

10-inch non-stick sauté pan

with lid

Heatproof platter

Natural bristle basting brush

CLOSING WONTONS THE EASY WAY.

Remember, barely wet the edge all the way around.

I use my finger, but you might prefer the brush.

Sautéed Popcorn

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