I recognize that I’ve been boozing up the blog like crazy lately. I barely let an entire week pass since my last whiskey-infused recipe, and believe it or not, I didn’t make this stir-fry in order to use up the last of that bottle. I actually went out and bought a whole new bottle for this one, and I’m so glad I did, because this was the best thing ever. This was also totally misguided, by the way, as lots of my recipes were. There’s a Chinese-fusion-ish dish that involves bourbon and chicken, and that’s where the inspiration for this comes from, but I can’t really say its an adaptation. Once I heard that such a dish existed I immediately assumed I knew what it was all about and threw this recipe together, all stir-fried with crispy cornstarch coated tofu bits. Bourbon chicken, as I now understand, involves marinating and roasting…or something like that? I’m really not concerned with the original anymore though, because my crispy bourbon tofu bits were bliss. I also debated doing this with crispy cauliflower instead of tofu, because everyone seems to dig the whole crispy Chinese cauliflower thing. In the end I decided not to decide, and make a tofu-cauliflower stir-fry.
