Tofu
Yup. Gonna talk about tofu. Because although I've been a vegetarian since 1993 (oh my. That's a long time!), I've never had much luck or interest in cooking it for myself. I've been happy to eat it out, mainly at Chinese restaurants, where they seem to have the secret of preparing it so that I really enjoyed it, a knack I was decidedly lacking. Every time we tried to make it at home, we failed. Well, we didn't exactly fail, but it just was never as good as we knew it could be.
But try, try again. & one day, we made a discovery. The kind of tofu you buy makes a big difference. See, we had been buying tofu at the "local" Asian market in these little shelf-stable cardboard boxes b/c 1) they were cheap, & 2) they were shelf-stable, so we could buy it w/o having to worry about using it right away.
Well, it turns out that's mainly a silken version of tofu. Who knew? I'd heard of silken tofu, but I didn't realize that's what I was buying. No wonder the texture did not seem as robust! It wasn't. Once we started buying the stuff in the refrigerated case gyou know, the kind that comes in a little plastic tub w/ water), we realized this was an entirely different beast. Much easier to cook, b/c it stayed together when we cut it and cooked it. Imagine that! Even Andy likes it. Amazing what using the right product for the right job will do. Go figure. Happy eating, tofu or not!
Posted via LiveJournal.app.