I recently figured out how to bake tofu in a way that it is easy to add to any stir-fry, salad, or anything else. It's not quite as good as when you coat it with cornstarch and deep-fry it, but it's better than when you try to saute it in the pan. I've taken to buying tofu at Costco ($3.79 for 6 grocery-store sized blocks) and so then I spend an occasional Sunday baking it so I can toss it into salads or use it in stir fry during the week.
Baked Tofu
- 1 block of tofu
- cooking spray
Recipe:
1. Preheat oven to 400 degrees. Press tofu between two cutting boards or some other method for draining it.
2. Cut tofu into small cubes - probably about 1/2 inch.
3. Spread evenly on greased pan. Cook for 20 minutes.
4. Turn tofu over to the other side, cook for another 20 minutes or until crispy-ish. Toss into dinner, or store in the refrigerator or freezer for easy use.
Anybody got any good salads, etc. that they like to add tofu to?
Sunday, February 26, 2012
Friday, February 3, 2012
Caramel Popcorn
Well, I accidentally posted this to my other blog, so sorry for the cross-post - but EVERYBODY should make this. It's amazing.
Ever since meeting the CEO of Crunch Daddy Popcorn, I've been on a quest to make my own caramel corn (although if you are looking for delicious perfection in a bowl, just order some. The sesame ginger crunch is fantastic.)
I wanted to make some for superbowl Sunday, because we have to make whatever we are bringing in advance this year, so I prepped some this morning. I used this recipe from AllRecipes and even though baking isn't necessary, I'm trying it now. I'm not sure how coated the pieces are supposed to be, but I often find caramel corn to be too sweet, so I went for half coverage. Everything is more in clumps and stuck together - I think going in several batches for stirring might have been a better idea.
I also halved the recipe - and it made a GIANT pyrex bowl (thanks Paul!) full of popcorn. So if all you have is a normal mixing bowl, just halve the recipe and you'll have plenty of caramel. Make an appropriate amount of popcorn - I did two batches in a 2.5 quart bowl and it made enough for a giant ziplock bag full.
Ever since meeting the CEO of Crunch Daddy Popcorn, I've been on a quest to make my own caramel corn (although if you are looking for delicious perfection in a bowl, just order some. The sesame ginger crunch is fantastic.)
I wanted to make some for superbowl Sunday, because we have to make whatever we are bringing in advance this year, so I prepped some this morning. I used this recipe from AllRecipes and even though baking isn't necessary, I'm trying it now. I'm not sure how coated the pieces are supposed to be, but I often find caramel corn to be too sweet, so I went for half coverage. Everything is more in clumps and stuck together - I think going in several batches for stirring might have been a better idea.
I also halved the recipe - and it made a GIANT pyrex bowl (thanks Paul!) full of popcorn. So if all you have is a normal mixing bowl, just halve the recipe and you'll have plenty of caramel. Make an appropriate amount of popcorn - I did two batches in a 2.5 quart bowl and it made enough for a giant ziplock bag full.
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