The Lemke's made their first foray into the wild world of tofu last night. OK, maybe this doesn't seem too crazy to the rest of you, but I've always been a little intimidated by it - how *do* you cook it?? And I don't like anything remotely resembling the texture of mushrooms, so it really did pose a problem.
Last night I made tofu crumbles. I'm linking to the recipe, but in summary, I took 2 lbs of tofu (extra firm) and pressed and dried it to get as much water out as possible, then I *crumbled* it into a bowl. It looked kind of like feta crumbles (not such a scary thing). Meanwhile, I made a sauce with hoisin, rice vinegar, sesame oil, red pepper flakes, ginger, and garlic. See the recipe for proportions, but know that I at least doubled the hoisin. I love that stuff! Once it all simmered together and then cooled I poured 1/2 of it over the crumbles. Then I baked them for an hour to get a lot more moisture out of them.
That was the hard part - but I have a lot of this, so it's gonna be a short cut from here on out. For dinner, then, I just sauteed veggies I had on hand (onion, red pepper, 'shrooms, green onions) and added some of the sauce from the tofu. Then tossed the tofu in and served it over jasmine rice. YUM!!!! The crumbles took forever, the actual dinner took just minutes.
Gigi loved it and ate it by the fistful - Kira, not so much, but she didn't actually gag like with the eggplant, so that's an improvement!!
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2 comments:
good for you! that recipe sounds really good.
also, are you using your same email for Frugal Reader? (so I can list you as a referral if I sign up for it).
Yes,I am! The same one I use for everything - and my handle is rebobinar over there. :)
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