Fast, easy, and synchronized by lemon. That's what I'll call this gorgeous meal.
Italian cooking is a tangible, hands-on art, where you get your hands in there and feel it and taste it and smell it and absorb it.
As a fan of crunchy, spicy wasabi peas, I fell for this recipe's gimmick of processing the peas into dust, then dredging the tofu slices in it before frying.
I'm singing the "I Love Barley" song again.
Win-win: easy for the cook, delicious for all (and fun too).
Let me tell you how to turn one-and-a-half pounds of flank steak into a fantastic meal, thanks in no small part to lots of cornstarch.