Here’s my high-tech method of squeezing some of the liquid out of tofu. 1) Wrap in clean dish towel. 2) Place a full tea kettle on top.
I keep sesame seeds in the freezer and sesame oil in the fridge, so this dinner is an easy (but delicious) choice when groceries and energy are low.
The marinade is just: soy sauce, white vinegar (because I was out of rice vinegar), a triple splash of sesame oil, and a 1/2 teaspoon truvia (more like 2 teaspoons if using honey or sugar).
Fresh scallions, if you have them.
Rice is in the rice cooker and I’ve trimmed some green beans.
Dinner in 15!
(Serving it up just now I remembered I also put about 1/3 cup of a recently made spicy hot soy sauce mixture).
I do mostly the same. I have rice vinegar and I’m growing scallions outside the front door.
I USUALLY have rice vinegar. Scallions out the door? That’s great. I’ve got chives. That’s it.
Got garlic chives…
Yum–just wrote the tofu recipe down–of course that was required since remembering is not what it used to be!
Where you use a tea pot I use a brick.
I have foil covered bricks for making panini. I could use them!!
I sometimes freeze tofu. It changes the texture completely. It becomes like a sponge and the liquid squeezes out very easily. I use this when I am making BBQ tofu. I slice it, bake it until crispy and then brush it with BBQ sauce and bake it a little more until the sauce gets bubbly. It is very good and a bit chewy like ribs.
Wow. That sounds insanely delicious.