For this week's GTTC, I made some pan fried marinated tofu (Asian style: sesame oil, soy sauce, dash sugar, rice vinegar, ginger, minced shallots), and dressed it up with a hot chili pepper snipped just after picking from the garden. To be honest, it was just OK. THEN, I decided to add a generous spoonful of the chili sauce I made a couple weeks ago - AMAZING. The vinegar really tames the spice of the red pepper. It was zingy and only a bit hot. Just perfect. Here's a secret about tofu: it's basically a sponge. In order for it to pick up the marinade, you'll need to get the water out of it first. Slice and put between towels. Put a cutting board on top and weigh it down with some heavy pans for about 1/2 hour. You'll find pressing the tofu will allow any marinade or sauce to soak into the tofu.
I guess you either like tofu or you don't. My husband eats basically anything (nothing impresses Chinese in-laws more than a white guy who requests intestines and stomach linings in Chinese restaurants) except coconut, eggplant, and tofu. When I showed him the simple dish below, he said, "You can't dress up a turd" - which I thought was highly offensive. Anyway, Like I said, you either like tofu or you don't. What do YOU think of tofu? AND - did you make anything interesting this past week?