Ratatofu

Normally we try to eat vegetables which are in season and local, but this time I had a craving for some summer flavor and made a stir-fry of tofu with yellow bell pepper, zucchini, and grape tomatoes. Very simple, but good alongside burdock braised with arame seaweed, dried shiitake, and a bit of soy. Served on top of the red quinoa from the other night. Both went remarkably well with the 2002 Beringer Sbragia Chardonnay, which is a fat, buttery, pineapple bomb but nonetheless enhanced the bright notes in the sweet pepper and creamy tofu and had its own bright notes enhanced by the super-earthy burdock.