When I start talking about tofu – which I have done a lot this past year – my friends give me a sideways glance and as they start to walk away:
“Tofu!? I HATE tofu!”
“What is wrong with tofu?” I ask.
“The flavor and the texture!”
Oh, is that all! Flavor and texture I can fix that.
Continue reading…
This is the third time I’ve made this bean curd and mushrooms in oyster sauce; my earlier cooks (once in February 2016 and once in June 2020) were good. Since then I’ve learned more about cooking tofu and how to better stir fry. So when the kids came over for Sunday dinner I used a slightly different method than I did before. Let’s get into it. The first step is to dry the tofu, then cut it into ½-inch cubes – more or less, this isn’t science.
Continue reading…
Date Cooked: June 18, 2020 Bean Curd?! Yech! Don’t worry, it’s just tofu. We loved the baked crispy tofu I made a couple of weeks ago so we thought we’d try something similar. I made this dish back in 2016 and it rated 4 stars so, it’s definitely worth trying again. My sister-in-law Linda used… Continue reading Bean Curd with Mushrooms and Oyster Sauce
Here is another easy, tasty, and healthy dish. Events collide; we are trying to eat healthier and I bought a new food processor because I fell out of love with my old Kitchen Aid. Last summer I made lemon sorbet, mixing the liquid and sugar in my supposedly 12 cup Kitchen Aid. It may hold… Continue reading Hummus
June 19, 2015 Joy of joys! Andrew, Henriët, and Jurgen came out from Chicago in June for a full three week visit. The weather was warm allowing us to pack a lot of fun into the days and nights: friend visits, a trip to Sunriver for a few days, and of course cooking to bring… Continue reading Early summer pasta salad and pulled pork
