Blog Post & Recipe: Ginger Tofu with Pak Choi [via]
Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
Blog Post & Recipe: Cookin' It Old School
There’s just something about taking a vegetable or a fresh crisp piece of fruit, stuffing it in a jar and boiling the hell out of it that just makes my heart sing.
Fermented Refrigerator Pickles
Blog Post & Recipe: Thai Green Curry with Vegetables and Tofu. (The blogger goes on to post a recipe for Green Curry Tofu Cakes)
Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months.
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