Yesterday, I was ready to dive in to lunch. I made it Sunday and since curry always tastes better the next day, I didn’t eat a full serving. Instead, I tasted to make sure it was seasoned well and then packed up six lunch-sized containers. I stacked them in the fridge with high hopes for a tasty experience throughout the week. Give me a good recipe and I can cook anything. I’m not a culinary expert. I am an expert direction follower. And I had followed the directions.
Before I go further, I should mention that I’m vegan. See previous post as to why, here. Thus, there is tofu in this recipe.
Also, this was my third attempt at cooking tofu. My first two attempts were, in short, epic failures.
Attempt #1, I made Tofu Chili (recipe here). I drained the extra firm tofu on paper towels, crumbled it up, and sautéed as instructed. Cooked it in the chili for an hour. Chili tasted great once I picked all the tofu out.
Attempt #2, I made Tofu and Potato Hash Browns (recipe here). Again, I drained and blotted the tofu, cut it up, and sautéed it with the potatoes. Ended up eating the potatoes and leaving the tofu behind. Far, far behind.
Attempt #3, My daughter, who is more “in the know” than me said, “You need a tofu press Mom!”
Got one. Pressed the tofu. Which was kinda fun. Sliced it. Then I was instructed to sear it. Used my cast iron pan for that.
Flipping my little tofu briquettes in my perfectly seasoned cast iron pan went smoothly. No sticking. Just a nice sizzle.
Then I put them into the Mango Curry. Recipe from Thug Kitchen. THE. BEST. EVER. COOKBOOK (Thug Kitchen Cookbook).
The finished product smelled divine! It passed the initial taste test too. But honestly, I did not eat a piece of the tofu just yet. Mostly because I thought the tofu would taste better if it had a chance to soak overnight in the curry sauce.
So back to diving in to my lunch. Did I finally achieve a tofu triumph? Was I on my way to winning the war? How exactly did the tofu taste?
Yeah, well, you know those pink school erasers?
Score as of today: TOFU 3, ME 0
Any tofu cooking tips are more than welcome in the comments below.