Skip to main content

Extra Tangy Tofu

Several months ago Sesame Garlic Tofu was made. It was the first time ever anybody at this table had eaten tofu. Other than taking way, way too long to cook, the dish was tasty. Since then tofu recipes have been searched out and read on extensively. Apparently there is a great debate as to how to cook tofu to ensure its crispy texture. Oven baked vs skillet fried.  Skillet fried then debates one step further, cornstarch dusted or plain.  Always appreciating one less ingredient or step in a meal a non cornstarch recipe was sought.  Vegan Sticky Lemon Tofu  was just the ticket. 

Modifications Made: 
Extra firm tofu was pressed in paper towels until towels no longer soaked up moisture. Taking close to two hours to achieve very dry tofu, the tofu remained in the fridge during this process. Once dry, tofu was cut into 1" cubes and skillet fried in olive oil on two sides.

Lemon sauce was made in a saucepan not a wok. Agave was replaced with 1 tablespoon of white sugar. Chicken broth replaced vegetable broth.

Lemon sauce was added to tofu skillet and cooked until warm and sticky.

Scaled for Likability: Good
Neither myself or the table counterpart are fans of classic American Asian meals of deep fried chicken pieces covered in a sticky sweet sauce. Not orange, sweet and sour, or ven lemon. Therefore cooking lemon tofu was an extreme meal. An extreme that paid off favorably. Not a favorite but favorably. Tofu was crunchy on the inside, tender on the inside, and full of flavor. Sauce was super sticky, sweet without excessiveness, and very lemony.

The uncoated, WELL drained tofu is the ticket. Using this process I can't wait to try it on Sesame Tofu.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

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

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon