I’ve come in to a large amount of tofu. I have seen a large number of recipes and have made simple things, but what do I do with it that will be good reheated for lunch the next day? What’s your favorite way to make it?
Most packages we have are extra firm, some are already cubed. I have been frying it with light oil and seasoning, then eating it with assorted vegetables. What’s a good way to make something tonight that I could eat for a good lunch tomorrow?
One of our local cafés does something called a Don Watson sandwich - brioche bun with panfried tofu, sweet BBQ sauce and a lightly picked mix of julienned beetroot, cucumber and carrot. It’s served hot but I think it would be great cold too.
That does look pretty good. I have the ability to warm up something in the microwave, but I honestly had never thought about a sandwich. Last night, I opened about 6 packs and put it into smaller baggies after pressing it with paper towels. Different baggies got a different seasoning mix, and then they are ready for next week’s lunches.
I’ve been doing stir fry a lot, but I think I will get burnt out on it. As of right now, I have enough tofu for at least 6-7 meals a week that I’m getting for free, so I may as well use it all up.
Must the recipe be vegetarian or is meat acceptable?
Ma-bu Tofu* packed with rice is easy to zap in a microwave oven.
You’ll find a zillion recipes for it; every Chinese family makes it slightly differently.
And the DoH would probably shoot me for it, but I used to just pack it in the morning straight out of the refrigerator and leave it on my desk at work until it was time to have a mid-afternoon lunch#. I never got sick from my leftover lunches.
—G
*or mabodofu or…well, there’s a lot of variants in spellings because the source is Chinese and tranforming pictographs to phonemes runs into personal preferences – there’s probably more variants in spelling than in recipes! :smack:
but I always made sure to zap it well before eating.
