Looks Good I will try it soon.Crispy Tofu
The first video I would like to post is the one that was pretty much a game changer for me. It took me a long time to master frying tofu. Time, temperature and stuff like that. But then I saw this video and tried it and it changed everything. No longer did I have to slave over a hot stove. No longer did I have to watch the tofu and turn it to keep it from burning. No longer would my carefully cubed tofu fall apart on me and turn into inadvertent crumbles.
The technique can be used in many ways. Don't use the soymilk or the sesame seeds and just add the oven baked tofu to your other dishes. I always make extra so that I can add it to soups, salads, and veggie wraps all week long.
A great share, Lou.Fawn once told Dag that you just can't plant ideas. Someone has to stick around to water them and pick the caterpillars off.
I still love the concept of this thread.I just have to remember to keep watering it.
I'm a super fan of what I call bulk food cooking. When I make a PB sandwich, I do the whole loaf. When I make Lentil stew I make double the recipe. But when I make salad, I make them one at a time. And many a day when the ONLY reason I didn't have a salad for lunch is that I didn't have time to prepare it.
Then I accidentally found this video. Well not totally by accident, it was recommended to me by YouTube. Anyway, ohmygosh. I'm such an idiot. Why haven't I been bulk food making my salads. I even already have the giant Tupperware container.
So all that being said, Here is Garbanzo Girl.
Maybe a California vs Canada thing. Who wants soup when its 90° F? But everyone wants soup when it's 0° C.A great share, Lou.
For me, I would rather all those things in a soup. Salad, other than ceasar salad has never appealed to me although I do eat them. I add kale and arugula and spinach etc to pastas, noodle dishes, soups and "bowls" rather than to salads. I think it is a chewing thing and also my body prefers it's fibre already started along the digestion process. lol
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