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5d
recipes
fried soft tofu
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everyone loves a firm tofu but i actually love soft tofu, and will use it instead of firm as much as possible! i get mom mom brand (partly because my local asian grocery practically gives it away on sale every week) which has a soft texture while still holding its shape if you're just a little careful with it. my recipe is easy!! this is basically the way i make tofu 90% of the time and you can put it in anything. press a block of tofu for however much time you have. i give the block a VERY gentle squeeze over the sink for a minute to drain off the excess water from the container, then wrap it in a kitchen towel and put a little sugar bowl on top for some weight warm some oil in a pan and cut your tofu however you like (i prefer to cut into slices on the short end) AND THIS STEP IS KEY!!! add the tiniest pinch of flour to the oil. i'm talking like itty bitty SO small amount. you don't want your tofu to taste like flour but mixing a lil bit into the oil creates a barrier and your tofu will not stick to the pan!! you can flip with ease. season your cut tofu (salt and pepper is a go-to, i will also use leftover ramen seasoning bc we often make ramen like buttered noodles and don't use all of the seasoning that way and keep the extra flavoring in a little jar. this is terrific fyi) but you can go free form and follow your heart. chili crisp is great premade marinades are great. fry the tofu! i slice mine thin so i don't let it get too dark cuz then it will have no moisture which defeats the purpose for me with soft tofu. experiment with your preferred crispiness! after it's cooked, i will often cut the strips into thirds so they're more bite sized pieces. my favorite application is to add these to a baked salad like brussels sprouts and broccoli and cabbage. the fried flavor is satisfying and savory, but because it's soft tofu there's a creaminess there as well and you can use a less fatty dressing if that's desired. (equally as good in a grain or fresh green based salad!) it's also an excellent addition to friend rice dishes or curries/soups!
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7w
recipes
parsnip hashbrowns
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take your favorite hashbrown recipe and replace half of the potatoes with shredded parsnips. et voila! always a huge hit if i have people over for breakfast or brunch. (if you don't have a fave recipe, this has never failed me: -1 russet potatoes, peeled and grated -1 parsnip, peeled and grated -1⁄2 cup grated cheese (i use parm or pecorino and sometimes also cheddar) -1 egg -2 tablespoons flour -oil for cooking -salt and pepper, to taste -dehydrated chive rings or freshly chopped chives (optional! i'll also sometimes just throw in a little chopped shallot) make sure you squeeze the water out of the potatoes. you don't need to do this with parsnips as they're already fairly dry. then mix it all together, mold into patties, and fry em up in a skillet!)
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8w
recipes
chipotle pumpkin soup from decolonize your diet
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i often have a bunch of baking pumpkins at the end of october, and i have made this soup for many a potluck/autumn-time party, and it is literally always a huge hit. i've never used whole cumin or coriander seeds but i imagine that would be even better. and don't underestimate the toasted pepitas! if you have leftover soup, it's really really good for dipping grilled cheese into for another meal.
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