(Untitled)

[hellison]

Sleepy today. So sleepy. However I have a tale to relate of Bravery and Courage in the face of... well. You shall see

Comments

[stephanielay]

*grin* I'm quite fond of tofu: but then, it's never actually slithered or tried to pounce at me, I must be lucky.

If you fancy something different to the stir-fry route, slice it thinly and marinade in something spicy (my usual is soy sauce, lots of tabasco and a little rice wine vinegar) and then lie the slices on an oiled baking try. Bake, low-ish temperature, till the slices dry out and you have tofu-crisps. Very nice crumbled over things. Or just eaten like crisps, if you're me.

Hmm, that might actually be a bit too hands on, reading it back.

Lifespan - 3-4 days, as long as you change its water every day. (Oh dear. I'm really not helping, am I?)

[hellison]

ooh that sounds tasty. I'm sure with practice I can overcome my fear of the Handling.

Or gloves ;p

I'm half expecting to come home and find it's escaped from the fridge and has slithered its way across the kitchen...

[hellison]

I really should look up some actual recipies, i just went with what was on the pack of pack this time ;p

marinating it does sound liek the way forward!

[lazy_hoor]

I've only had decent tofu once, and it was fried in pork fat (or something).

I put it into smoothies to make them thick and protein-y.

[hellison]

well the pork fat bit is out, but I think frying is going to be best way to deal with it

in *smoothies*?? Now I do feel a bit ill...

[lazy_hoor]

Yes! It's grand cos it's flavourless it's just like having a thick shake.

[hellison]

heh, i am such a food-wuss, the very thought of that is just... *shudder*

It would be IN there, raw and SLITHERY

[hellison]

AHAHAHh taht is very apt. Not far off what i looked like when it SLITHERED out of the box.

[thipe]

We quite often get deep fried tofu and use it in thai curry or the like. Though I doubt that's easy to do at home (we just get it ready fried).

Otherwise, if it is firm, try just topping with fresh ginger, garlic and soy sauce. Though that could be a little adventurous.

It's also good to add to stew type things. Ooh, or to miso soup for HEALTH. Or http://japanesefood.about.com/od/tofu/r/yudofu.htm which, if it is what I think it is, is tasty.

Main problem with it is not tasting of any damn thing (unless you get more special stuff).

[hellison]

Ready fried you say? that sounds MUCH easier to deal with ;p Less slithering *shudders*

the oil i fried it in is garlic & ginger, so using actual garlic and ginger would be even better ;)

Will look up recipie type stuff later, as i still have a block of it wobbling away in the fridge...

[thipe]

The problem with the actual garlic and ginger is it's just used on plain tofu without any cooking. So still a leetle slithery.

If you boil it a leetle it'll firm up tho.

[hellison]

EEEEEEEEEEEEEE

I don't think i'll be eating it RAW anytime soon

And boiled just sounds... bleh ;p And still *looks* slithery (i have Texture Issues. Along with many many Other Issues ). Fried possibly best for now. Or the oven baked slices above sound tasty!