I'm back, Baby

I really didn't want to say it just after making some lame-o soya tofu but yesterday i made custard - which should only be made with regular milk not 2% fat for the right consistency - and today a vanilla sponge cake is in the making. Tee Hee!!!

Soya Tofu

The important thing is to know that you learn something new everyday. I decide to make Silken Tofu in garlic ginger soy sauce with a bit of honey and vinegar. Saw the recipe, it called out to me. And then in the fridge I found some schezwan sauce. Thus started the improvisation. Also i didnt feel like baking the tofu in the marinade for 30 mins or in an oven! So in a heavy bottomed pan I pun oil, tofu, marinade on top and put on low heat with a lid on it. Schezwan is the only thing that was burning i think. So thats why they hadnt suggested it. Dammit.

I had to take it off after 10 odd mins. So flavour had not seeped into the tofu. I also think the schezwan made it too thick and sticky to actually, you know, seep in. So the heart of my tofu was insipid! The cruel bastard!

In another pan - i know, imagine the mess i make when i cook - I lightly sauteed onions, green chillies (because i didn't feel like bothering with chopping vegetables) and then put the tofu in.

I served it as a hot (in all ways) starter to go with a chilled corona with a generous wedge of lime.
The Corona was fantastic!