Chris said:"Jude" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:It was really easy, took maybe half an hour,tops. It was in one of
their quick-cooking kinda sections. Definitely worthwhile - I added
garlic and ginger and a little red pepper, but otherwise cooked it
as-is.
I looked up that recipe. It looks pretty easy, and it's pretty much made
from pantry staples (aside from the cilantro, at least this time of year).
I'll give it a go if I can remember the cilantro.
Jude, you don't do tofu, do you? I found a block in the freezer and was
thinking I should do something with it this week while my husband is away on
business (he won't touch the stuff). I get a little crazy in the kitchen
while he's gone. :-) But the soup sounds great -- at least I'll have
something to show for it that he'll like.
Thanks!
Chris
I love tofu, but my BF hates it. I don't cook it much; that's our
compromise. He doesn't get chicken, beef, pork, etc at home, and I
don't get tofu. Sounds kinda like your hubby!
My favorite way to prepare tofu is pressed to get the water out,
marinated, then baked, so it gets dense and chewy. Or else used in a
stir fry. Sometimes, I like it 'scrambled", that is, crumbled into a
skillet and heated in butter with some turmeric so that it looks like
scrambled eggs. This is perfect alongside some brown rice and steamed
asparagus for a nice, light, quick & easy supper.
Personally, I'm not real fond of the texture after it's frozen. My best
suggestion would be to squeeze the water out and crumble it into some
tomato sauce, then use it in a lasagne. Or maybe a pot of chili.
I'd be interested to know what you decide! Keep us posted!
