Tofu Garlic Sesame Stir Fry

For years I have wanted to try tofu. Years! What stopped me, bad friends. Friends who, as it turns out, are not willing to step outside their fried food, fast food, pasta and meat laden meals. After reading too many blogs to count and watching cooking videos until my eyes hurt, I settled upon Pan Fried Sesame Garlic Tofu.

Modifications Made:

Tofu - For the cooking instructions I followed the Pan Fried Sesame Garlic Tofu recipe. Extra firm tofu was chosen, drained on paper towels for an hour, changing towels as they became soaked. Pieces were cut approximately into 1" cubes, tossed with cornstarch, and fried in single layer in small batches ensuring tofu did not touch against itself.

Sauce - instead of the sauce included in the Pan Fried Sesame Garlic recipe, I used my favorite stir fry sauce from Chicken and Broccoli Stir Fry

Scaled for Likability: Great

Giving my friends a break, I could see how bad tofu is bad. Not using the correct firmness, not draining enough, or not cooking it until edges were nice and crisp would all have less than positive results for the tofu experience. And if I have to be honest, there was a back up recipe in case the tofu totally bombed and I wouldn't tell the table counterparts what was scheduled for dinner as I was afraid they too would have negative preconceived notions.

Was it a meat replacement, not really. The same as lentils are not a meat replacement as the texture is wrong. Would tofu replace other meats in Asian foods, yes but with some limitations. Tofu takes forever to prepare and cook, almost a hour to be exact and this was just the frying time, not the prep time. Having had tofu fried, I would like to try soft tofu in lunch smoothies.

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Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

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Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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