*grin* I'm quite fond of tofu: but then, it's never actually slithered or tried to pounce at me, I must be lucky.
If you fancy something different to the stir-fry route, slice it thinly and marinade in something spicy (my usual is soy sauce, lots of tabasco and a little rice wine vinegar) and then lie the slices on an oiled baking try. Bake, low-ish temperature, till the slices dry out and you have tofu-crisps. Very nice crumbled over things. Or just eaten like crisps, if you're me.
Hmm, that might actually be a bit too hands on, reading it back.
Lifespan - 3-4 days, as long as you change its water every day. (Oh dear. I'm really not helping, am I?)
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branchandroot
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Date: 2009-02-11 01:31 pm (UTC)If you fancy something different to the stir-fry route, slice it thinly and marinade in something spicy (my usual is soy sauce, lots of tabasco and a little rice wine vinegar) and then lie the slices on an oiled baking try. Bake, low-ish temperature, till the slices dry out and you have tofu-crisps. Very nice crumbled over things. Or just eaten like crisps, if you're me.
Hmm, that might actually be a bit too hands on, reading it back.
Lifespan - 3-4 days, as long as you change its water every day. (Oh dear. I'm really not helping, am I?)