I guess I was off by a day yesterday. I thought it was Friday, thus the edited post.
Oh well, I’m going to blame it on getting back from Tahoe on Monday and that throwing the week off. I mean we didn’t do Taco Tuesday so it was all messed up. Just kidding. Well, maybe not. It’s going to be very hot today @ 105. This has been the hottest summer I can remember here.
Well, I’m not doing a lot today except drop off the Cancer thrift store stuff. Then some laundry and I took down the Ikea cotton curtains in my office area to wash.
Tonight is Friday night pizza, but I think we’re ordering take out. It’s just too hot to cook even on the BBQ which is where I’ve done the pizzas all summer.
A very nice reader asked how I made the baked tofu. Well, a little history here to date me… Way back in the early 70’s when there was no Whole Foods, Trader Joe’s etc.. there wasn’t tofu in stores except maybe Asian markets and that had horrible additives and tasted pretty awful… so, I made my own tofu. Believe me, it wasn’t really all that much fun, was extremely labor intensive and you got a teeny piece of tofu in the end. So we didn’t start using tofu till we moved to California in 1975 and then tofu was just starting on the scene.
I learned to cook tofu every which way.
So to do the baked tofu that is like the Wildwood seasoned tofu, you press your tofu for a few hours. I put mine in a dish and put a cast iron skillet on top. This presses the water out. Then I cut the tofu in half and then slice the halves thin so like little squares. Then I make a marinade of tamari (soy sauce), garlic, a little olive oil Or any oil, freshly grated ginger if I have it. Then marinade as long as you can. Even an hour is good overnight better. Then bake in the oven for @ 40 minutes at 350. You can flip half way thru if your OC about it. That’s it . We eat it like this cold in salads or whatever.
My southern fried tofu is breaded. Again press the tofu for an hour or so. The best tofu for this recipe is Wildwood extra firm and that you don’t need to press. Then cut in half and then little fingers. So each piece is @ 1/4 ” by the length of the tofu so maybe 2″.
Then you’ll need 2 bowls. One. add 1 egg and a little water and whip together. The other bread crumbs and grated parmesan. (This is NOT a LOW calorie dish). Then dip in egg first then bread crumbs. I often do this twice to get a nice crust.
Then add oil to a heavy cast iron skillet or pan and heat up The oil should be maybe and inch or so but I have used less. Then when it’s hot start frying. Just keep adding the tofu and turning ones done on one side.
Then we serve this with homemade tartar sauce which I use mayonnaise, red onion, green olives, mustard, and basil. All chopped up of course. I make this for 4th of July and special occasions.
I have experimented with baking the tofu and it’s good but not as good.