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10 Comments
AntoniaJames
August 10, 2015
Incidentally (I've been thinking about this since the last "dregs" piece), did you know that "dregs" is defined as, "sediment contained in a liquid or precipitated from it" or, "the most undesirable part —usually used in plural ." This is from the Merriam-Webster dictionary. I checked several others, which provide virtually the same definition. ;o)
Caroline L.
August 11, 2015
yes! our hope is to bring these often undesirable fridge lingerers back from the brink.
AntoniaJames
August 10, 2015
I realize that this may not be appealing in August to those of you not living in a cool marine climate (e.g., SF Bay Area), but I would bake it on a parchment lined baking sheet in a hot oven - while roasting something else or baking bread - for about 20 minutes. Cut into cubes if you like. Turn over once, if you like, or not.
Baking at high heat without pressing beforehand gives it a slightly chewy exterior, and a puffy, almost creamy interior - and makes it perfect for snacking, too! It will hold, once baked, for 4-5 days.
I use the baked tofu in stir fries, dishes with sauces, noodle soup recipes, etc. It's a great alternative to frying, as there is no spattering whatsoever.
For more information, see this (symbiotic tofu and bread baking, something I stumbled on in my quest for greater efficiency and more environmentally responsible kitchen practices): http://instagram.com/p...
;o)
Baking at high heat without pressing beforehand gives it a slightly chewy exterior, and a puffy, almost creamy interior - and makes it perfect for snacking, too! It will hold, once baked, for 4-5 days.
I use the baked tofu in stir fries, dishes with sauces, noodle soup recipes, etc. It's a great alternative to frying, as there is no spattering whatsoever.
For more information, see this (symbiotic tofu and bread baking, something I stumbled on in my quest for greater efficiency and more environmentally responsible kitchen practices): http://instagram.com/p...
;o)
savorthis
August 10, 2015
Lately we have been draining/pressing and grating firm tofu to use in place of typical ground meat dishes. A favorite is one with lots of mushrooms (fresh and dried), green onion, ginger, garlic, soy, fermented black beans served with something very green over rice. But we have also used it in taco situations and Moroccan inspired dishes.
Coco E.
August 10, 2015
Freezing silken or medium tofu is also an awesome option since it completely transforms it into a sponge that just dies to soak up flavours in a saucy stir-fry or rich broth. It's my favourite in hot pots, actually!
savorthis
August 10, 2015
I always keep some drained tofu in the freezer for that reason. Mark Bittman's caramel tofu banh mi is on regular rotation!
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