Tasty Tofu Edit

Okay, so a few posts ago I tried to make pineapple chipotle tofu. It was good, but the taste just wasn’t there for me. I recently remade it with the advice of some of my friend on facebook (shout out to Carolyn). Anyway, it was so much better. The first time I didn’t dry the tofu out enough I guess, and I also marinated it in the sauce this time. Here is the post with the recipe:

https://thestumbleuponchef.wordpress.com/2011/04/07/is-that-food/
Things I did differently:

I cut the tofu into small pieces and let them lay on a towel to dry out for about an hour.

Marinated the tofu in the sauce for about an hour and a half.

Made a little extra sauce because it is hard to see the sauce thicken.

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Is that…food?

Tofu gets a bad rap, okay. It isn’t something that USUALLY gets the mouth salivating, but this recipe definitely takes the cake on tofu related mouth watering subjects. Although, my dad makes things with tofu in them all the time, so I tend to find it nice to eat anyway :D. So, this week I found a site for pineapple chipotle tofu. Doesn’t that just sound….MmmMmm? I love things that are sweet and spicy or sweet and sour, so I just had to try it… weird little fact about me is I CRAVE pickles with fruit punch powder mix on it. DON”T deny it until you’ve tried it :P. Some people use to love french fries with their frosties, but I went with the pickle thing (I never actually liked the ice cream and fries thing). Anyway, here’s the website:

http://www.biggirlssmallkitchen.com/2009/05/potluck-parties-mag-club-cinco-de-mayo.html

Ingredients

For the Glaze:
1/3 cup pineapple juice

1 teaspoon apple cider vinegar
2 teaspoons minced chipotle with adabo sauce
1 clove minced garlic
pinch of salt–or if your Phoebe more! Because we know she loves salt!

For the Tofu:
1 package firm tofu sliced into 1 inch cubes and well blotted with paper towels

Method:

In a small bowl, whisk together all the ingredients for the glaze. Heat a tablespoon or two of olive oil over a medium flame, and cook the tofu, stirring occasionally, until browned. Pour the glaze mixture over tofu and allow it to thicken.

Notes:

It was pretty good for doing something different with tofu, although the flavor didn’t really sink into the tofu. I don’t know if that is how it was intended, but I am going to make it again and marinade the tofu in some of the mixture before I cook it. I did eat the sauce on my rice though!

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What the FRENCH, Toast?

So, I have never made french toast before. Is that weird? I hear that a lot of people eat it and I’ve always been so intrigued by it, but I always felt like it was a super complicated process. Myth BUSTED! Who knew that it was just mixing eggs and frying it on bread.. Although this recipe isn’t something new to most people, I feel like there will be a lot of people that will benefit from this! Also, this recipe had an extra ingredient that I would have never that of….let’s see what you think of it? Let’s take it to the site:

http://simplyrecipes.com/recipes/french_toast/

Ingredients

4 eggs
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
Butter
Maple syrupOptional

2 teaspoons freshly grated orange zest
1/4 cup triple sec
Fresh berries

Method

Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

Serve hot with butter, maple syrup, and if available, fresh berries.

Serves 4.

Notes:

Alright, so I didn’t have any cinnamon thus I disregarded that ingredient. Also, the idea of putting triple sec into the batter made me think of a few other ingredient I had lying around so I mixed the eggs together and did 3 different types: butterscotch, triple sec, and amaretto :D. In addition to these, I added about 2-3  tsp of vanilla extract, just because I like vanilla.  Maybe it was just because this was my first time making them, but mine were kind of burnty…But that is probably just user error (I realize that I could have probably sprinkled some powdered sugar on it for looks and a little more sweetness, but it’s in my belly now). I’ll make sure to pay more attention next time. Anyway, enjoy and happy cooking!

PS: WOW! I am so enthused about the number of view! I have eight posts up and there are over 450 views! Thanks guys for reading! Stick with me and I will try and make sure you have something to fill your belly.

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