mishalak | Tofu Experiment

Today I tried something new with tofu. I cut a block into very thin strips, about 2-3mm thick and put it in a custard cup with sesame, olive, and walnut oil. I put a bit of honey between every third layer and on top with the chopped walnuts. Not bad, but it needs some work. It would be good to have something to mix in with the oil to thicken it up so I could use less. It might also work better to use extra hard tofu that would not produce liquid at the bottom of the dish. What I am trying to do is make a savory and slightly sweet dish. Something with good mouth feel like my gently baked salmon. Suggestions, comments?

Oh and in other news I got my follow up with the Doc done today. My cholesterol is slightly high, but my "good" HGH cholesterol is very high, so being at 206 probably isn't bad for me since 84 of that is the good stuff. Also my sugar levels and everything are excellent, low triglycerides, good blood pressure. Over all my heart attack risk is about half of the average person my age.

Flat | Top-Level Comments Only

One thing you can do to make the tofu firmer/chewier, etc., is to freeze it. Then as it starts to thaw, squeeze it to remove a lot of the water. This was a trick I read somewhere ... the idea was to give it a meatier texture for folks who wanted the illusion of meat without the dead animal. -- Rose

Have you done this, or just heard about it? I'm willing to experiment, but I worry about the texture that it is going to get in freezing.

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