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Posts Tagged ‘bean curd’

…and I don’t mean the vacuum brand or the town LOL

 

I know what I’m about to post you may want to and will have every right to say, “Well DUH.” But I can’t help it… I seriously never thought of this before, except when trying every diet known to mankind and all those tips they give you for eating salads RME. 

MAKE STUFF AHEAD! Yes. Very. Basic. Knowledge.  (Don’t rub it in)

So I had this lightbulb/eureka moment last week when, for the what seems to be the 75th time, I had to prep dinner for my lovely daughter. I am a big fan of do ahead to the point where you can stop and either a) freeze it to cook later or b) prep and cook it the next day or even the following day after that. For some reason, this little shortcut eluded me. ANYWAY…

I was resenting the fact that I had to prep food that if I don’t want to eat the stuff ~ why should she? (Totally irrational thinking, I know.) It was then as I was looking at tofu, mushrooms, carrots, broccoli, cilantro and curry sauce sitting on my granite countertop, awaiting their destiny, when this brilliant idea of prepping ahead came to me. Too bad this idea didn’t show itself via a slice toast with Jesus’ face imprinted thereon or some other diety-like “miracle” because then I could sell tickets and make a lot of money and hire a vegan chef. YAY! (((sigh)))

I was attempting cook silken, soft tofu and make it the way my Vietnamese friend prepared it a stir fry dish she let us sample. The tofu was soft, creamy and not shaped like a cube (a plus aesthetically speaking) and it had a light brown colour because it had been friend/sautéed. And no matter how hard I tried, I couldn’t get my tofu to “do” that for me. Hence buying the soft silken tofu.

It worked! Altho, it was too soft, I fried it in olive oil to a nice, golden brown. The bean curd kind of fell apart because it was too soft. This week I have a firm silken tofu and will try that. After it was all cooked, I drained it on brown paper and then put it in the fridge.

I also caramelized/sautéed mushrooms with a little thyme, salt, pepper and a tiny bit of tarragon (I love it!!). Drained it and put it in a container in the fridge. Then I went down the line with carrots, broccoli was steamed, you get the idea.

It was wonderful! I could put together a quick soup w/the roasted veggie stock I had in the freezer, or a stir fry or curry. I made other things that week too not using those ingredients, like pasta w/vegan friendly marinara sauce (it surprised me that a lot of marinara sauces have cheese in them), seitan with a sauce and rice, tempeh, etc.

What I do need to do is make a decent sized pot of miso soup, which, apparently, is wonderful to have in the morning (that’s what ‘they’ say…whoever/whomever* ‘they’ are).

Oh, get this,  after that whole “thing” with the tofu, I find out that she BUYS the bean curd fried that way!! Apparently the local Asian markets sell it fresh on a certain day each week and it sells out very quickly.    >.>

I am planning to update more of the pages  in the next few days. I’ll post a notice on Facebook so some of you will know.

 

TTYL!!

 
 
 
*My dd and I had this way too long discussion about whether to use one or the other and after looking online, our brains started to hurt. So before we pulled a muscle there, we decided we didn’t care. Well, I still care, so I did a cya and posted both with a “/” hahaha.
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….of ingredients just waiting to be made into something great.

Well, maybe not great, but it will be tasty. I hope. I was bored earlier…

I sauteed off some mushrooms using vegan lard and adding thyme, freshly ground salt and pepper and a smidgen of garlic powder (mostly because that’s all I had left lol). I like to caramelize my veggies. And that’s kind of what I did to the mushrooms. I could eat an entire bowl of these mushrooms and still want more.

A month or so ago, the owner of LD Nails, Allentown, who makes my hands beautious, made a dish for my daughter to try. She’s Vietnamese. Her tofu in the dish was kind of odd-shaped and looked like fresh mozz that was stretched in funny ways. The food was delish. When I asked about how she got the tofu to look like that (which she says bean curd and never tofu), she thought I was pretty funny. Finally she figured out what I meant and I believe she said she used soft tofu, not silken. So that’s what I used tonight. Soft bean curd.

I tried to shape it but that doesn’t work. So I just ripped off chunks of it…I felt like a barbarian…and kind of smushed them and then tossed them into the hot vegan lard. I then added some soy sauce, and I really need help with this…it just got on some of the tofu and immediately was absorbed and so I madly stirred the stuff around to spread the love. I was trying to be careful because I didn’t want to cause the pieces to break up. I cooked it for a while and there was too much liquid to fry up properly. I realised then I should have pressed it a bit. So I let it all cook out and proceeded.

ANYWAY…. I added another pat of lard and then a dash of sesame oil and let it all sit there cooking. I left the room. When I started to smell something I went back in. It was all brown and crispy-ish on one side.  I turned over the pieces I thought really needed it and cooked them until there was some colour on the other side.

I tasted them after they had cooled off and drained and they were very nice. I liked the way it tasted. I was getting sick of the whole soft food deal. I do have teeth and so does my kid.

Tomorrow I will decide what to make…well I’ll be making it up as I go. I’ll post about it after it goes down.

Nighty night!

OH!! I forgot! Check out my new page of restaurant reviews … click on the pig!

  

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