Sun, Sep-25-05, 04:13
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Senior Member
Posts: 244
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Plan: Protein Power
Stats: 216/166/150
BF:45%/33.5%/28%
Progress: 76%
Location: CNY
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Zajack, once cooked, the dish itself under correct storage conditions (good refrigeration, etc.) should be fine for 3-4 days.
I actually prefer extra firm organic tofu to 'silken' tofu; extra firm tofu has a grainier texture that works better for me for sauteing, frying, slicing, baking, roasting and marinating.
When it's too hot to cook, my hands-down favorite thing to do with tofu is press it for 20 min. or so to remove some of the moisture. Then mash it up as you would mash hard-boiled eggs, combine it with shredded/finely chopped veggies (red onion, carrot, radish, green beans, scallions) and herbs, and mix with mayonnaise/mustard in a 1:1 ratio. Once you've made this salad, you can use it to stuff tomatoes or peppers and eat it cold, use it for dipping things like celery or pappadums, or roll it up in swiss chard or cabbage leaves and microwave it with lemon or lime butter, topped with toasted pine nuts.
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