The Making of A Tofu Monster

Marinatedbakedtofu
I am a bad cook. Well, at least that’s what I think so. Then again, I hardly cook at all—so I don’t really know if I’m that bad. There are some special circumstances, however (and that being when I’m trying to impress someone, in a terrible state of financial crisis, or when I realize I’m a girl after all, and that somehow I should at least know how to hold a pan!), when I actually brave myself into the kitchen to actually cook and not just raid the ref with something I could easily microwave. Such instance happened two months ago.

So…two months ago, I bought three packs of firm tofu. I did not really intend to eat all of them. But after receiving potluck invitations two weekends in a row, and having nothing in "my pantry" but a box of cereals, granola bars, and noodles, I resolved to cook. I happen to know several wonderful things one can do with tofu.

After cooking bicol express (aka ‘reheating’ what’s in the can), and heroically concocted my own special tofu sarciado (which actually tasted very healthy aka SALTLESS), I prepared the next course, fried tofu in marinated soy sauce, vinegar, sugar, ground pepper, and garlic.

Apparently, I was so smart, I told myself, I’ll fry them later that week. So into the ref the tofu go, snug and comfy in that big bowl of marinade.

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That was two months ago…and it’s still in the fridge…

2 Responses to “The Making of A Tofu Monster”

  1. Homer Says:

    siguradong maalat na yan. sure ako. promise.

  2. Yeye Says:

    Oh, you would be interested to know, last time I checked, the black tofu had nice generous white trimmings on the sides. Parang icing na hindi mo maintindihan. Galing! ;-)

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