Lat night we had an Autumn Eqinox potluck and celebration at my friend Kathy’s house. Which, was fabulous by the way. I want her back yard… and will pay someone else to keep it
So for this, we where asked to bring a dish of food, a few people there are vegan or vegitarian so I tried to plan around that.
I made Tofu and Peanut Sauce as a main dish. Not only was it popular in the taste department, But the HUGE question was “HOW do you cook Tofu!” So. With out making you all wait until a friday that it comes up. I bring you – A Tofu Special!
This post > A Beginners Guide to Toe-Food Was super helpful a few months back in helping me understand Tofu. It is a mysterious food that many people like, but do not know how to make them selves. Its not really a flavor, as much as a texture.
So i went to the store (It was Walmart, Slay me) and I grabbed TWO things of EXTRA FIRM Tofu. Brought them home. And opened them. Poored out ALLL the liquid. Patted tem dry with a paper towel, squeezing a bit. and then set them up on there end to drain some more. I came back thirty minutes later and poored off about another inch of fluid. and patted them dry again.
So i made the maranaid sauce. And then I read the line where it said Marinate for 2 hours… It was 4:45pm and I had to leave at 6:20. Not happening. I should have listened to mom when she said read ahead (That requires fore thought and planning. Both abilities, I dont have…. ) So I marinated for 1 hour.
Michelle Said to cut them smaller next time so they marinate and fry better. Noted Michelle.
The peanut sauce I made with Wow-Butter a non peanut alternative (I am allergic to peanuts). I added 1/4 of a cup of soy sauce and 1/2 of a cup of water. I heated it over low heat in the pan and mixed until it was well melted and mixed.
There was no left overs… and the peanut sauce ended up on EVERYTHING – Bread, carrots, cookies, crackers, etc etc etc. It was a hit