Let's talk Tofu.

That's probably why my son ate it. And he enjoyed it. Ok, so it did kinda look like a booger. Not the runny kind, but the firm-what-the-hell-just-came-out-of-my-nose one.

Let's talk Tofu.

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It's a mystery to some people - and looks like a pain in the ass to make. It's so simple to make ahead and store when you need it. I usually do this on a Sunday then will have them for for a few weeks. Preheat oven to 325 degrees. Open a block of extra firm tofu. Drain. Use a knife and carefully cut into 5 slices. It is supposed to look like rectangles. Grab lots of paper towels and squeeze water out. Some websites or cookbooks tell you to get a heavy pan or a brick or something hard and put it on top of papertowls on top of tofu and leave it there for like 20 minutes. That's just silly. Just use those biceps and carefully press the tofu and the paper towel will absorb water. Take a little soy sauce (I useBraggs liquid aminos) and squirt on both sides. Put all slices on pam'd baking sheet and pop in oven for 25 minutes. But wait! Not so fast. After the 25 minutes you need to turn over the tofu and bake for another 25 minutes. That way it's nice and firm. Remove from oven and let cool. Then Saran wrap it individually and wrap each slice of tofu. Pop them into a ziplock bag into the freezer.

There you have it! Perfect protein portions! Just press defrost for about a minute in microwave when you want to use in stir-fries, burritos, salads, or to scare your kids into thinking they are boogers. Anyone have a tissue?

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Posted in Home Improvement Post Date 12/16/2016