>>"Curran and I don't fight anymore! We've found a Greater Evil to join forces against."<<

(shhhh! ix-nay on the onspiracy-kay!)


Not to get too far off-topic and risk The Righteous Wrath of Jenni, but does anyone else here freeze their tofu before preparing it? I freeze both silken tofu and regular block tofu, because it totally changes the texture. Silken tofu comes out like monkfish, and block tofu comes out like chicken.

Just snip the corner off the aesceptic box or puncture the plastic sheet on top the tub, and drain off as much water as you can. Then stick it in the freezer for at least 2 or 3 days, until it's frozen _hard_. Then transfer it back to the fridge, or leave it out for a few hours to thaw. Open up the box or tub and press gently on the tofu with a folded paper towel, to drive out excess water. I like to cube up the block tofu and marinate it for a half-hour in a mix of spices, salt and whatever flavorings I want, then use it in a tofu scramble.

Silken tofu, I like to cut into two thin fillets, and sautee in a non-stick pan. First I mince a shallot and a couple of mushrooms, sautee them covered, over low heat, for about 10 minutes, until they're translucent. Then, put a pad of marge (I like Earth Balance) in the pan, turn it up to high, and put the fillets in, getting them slightly charred on each side. I throw in a little white wine or sake to deglaze the butter, and serve immediately.

Oh--and whenever I feel tempted by eggs (and it's not too often), I just have to consider that an egg is really just an embryo and placenta, the consistancy of mucus. That usually does the trick for me. (insert queasy emoticon here)