Tuesday, July 1, 2008

Frozen Tofu = Yum

After I made yesterday's lunch, I cut the rest of the tofu into 4 oz. blocks, and threw them in the freezer in zip lock bags. Freezing tofu makes for a firmer texture (and prevents the weird pink slime that grows on it if you don't eat it soon enough after opening the package.)

This morning I took the tofu out the thaw for maybe 1/2 hour, then rinsed it under warm water to get some of the ice off. Then I made the same lunch as yesterday - pan seared tofu (let it cook on its own for a while to get brown on a few sides), kale, garlic scapes, zucchini, and egg. Seasoned with Braggs, chinese 5 spice, and hot sesame oil. The texture of the tofu was much better today. I think next time I will press it before I freeze it.

Up too late to walk today, but I did sit and meditate for about 7 minutes. Breakfast was walnut raisin bread with buffalo butter (non-homemade). I am committing to 1000 minutes of exercise for the month of July. Whether I feel like exercising or not. And now I'm wondering if the water is warm enough for swimming yet...

For your reading pleasure, 2 new articles from the New York Times:

Lying about your vegetables

11 Best Foods You Aren't Eating
1. Beets:
2. Cabbage:.
3. Swiss chard:
5. Pomegranate juice:
6. Dried plums:
7. Pumpkin seeds:
8. Sardines:
9. Turmeric:
10. Frozen blueberries:
11. Canned pumpkin:

2 comments:

Megh said...

After the freezing, you can squeeze quite a bit of the water off- you might try this and not have to press it.

Trish said...

I always freeze my tofu although I freeze it right in the package, the thw and press it. Makes it a better texture to stir fry and grill. Love love love it!