In my quest to not be such a lardass, I am trying to eat more delicious healthy foods. At the market by my house every Thursday and Saturday there is a tofu lady who makes and sells all kinds of delicious tofu products--from blocks of tofu, smoked and unsmoked, laced with delicious things like herbs, hazelnuts and chili to scrumptious tofu creams and patties. OK, so the patties are probably not that healthy, as they seem to be deep fried (but they sure do taste good, crammed full of onions and chili!), but I bet the creams are super nutritious and not too likely to continue me down my path of becoming massively fat. Then, I had a stroke of genius and thought, "Hey, those can't be so hard to make!" So I set off on my voyage into the world of creating fun food using tofu this weekend.
Yesterday I rushed off to the organic supermarket before it closed to pick up some silken tofu, since I couldn't find it at the new little organic shop around the corner. Then this morning I took 200 grams of silken tofu, whipped it up with my mixer stick (I guess the proper English name for this handy tool is "immersion blender", but I prefer mixer stick), and then started throwing in tasty chunks of stuff. I thinly sliced one green onion and blended that with my mixer stick, too, then threw in 3 more sliced green onions, as well as a few finely chopped queen olives stuffed with garlic. I added about two teaspoons of granulated vegetable broth to this as seasoning. At first glance, I was very disappointed with the runny consistency, and it didn't taste all that good either. So I put some plastic wrap over the bowl and shoved it in the fridge and hoped for the best. Just now, about six or seven hours later, it has thickened to a nice, dippable consistency and tastes great as a dip with my sunflower and sesame seed bread! Hooray! Now I can make this stuff myself! I don't have to wait until the tofu lady comes back on Thursday! But I do need the patience to wait until my dip is edible...
No comments:
Post a Comment