Wednesday, 2 July 2014

Beautiful Butternut

I like art. But usually I make it with paints and pencils... You know, the usual medium. I don't usually play with my food that much, just make it look vaguely presentable for a photo for you guys! And to go on Instagram (my username is @anniebellaaa if you want to take a peek!). But when the recipe intro said that butternut squash was a bit of a still life. So I tried to make it into one! The dish was a salad, so lots of ingredients to play with. So... What do you think?

I made something a little different for lunch today... honey soy glazed tofu! I usually just have it in miso soup at home (which my mum and I both like). We both like tofu, and I am always interested in different ways of making it, so when I saw I had all the ingredients for this, I just had to make it. It does take a little time, but it can mostly be left on it's own.

First, the tofu is fried in coconut oil for 5 minutes. While this is happening, the sauce ingredients can be mixed: soy sauce, honey and rice vinegar. Then the sauce is tipped into the pan. Turn the heat down to low and leave it for 15 minutes, then turn it and cook for another 15. When I turned mine it didn't take quite 15; just basally cook until all the liquid is gone. You should end up with something like this...

I had it hot today. I'm having it cold tomorrow to compare! I think it would be great  with soba noodles as a tea.

Sticky and firm on the outside, smooth and white on the inside! 

I did actually take the step of pressing out the excess water from the tofu beforehand, which I don't usually do. I can't vouch for the success of this recipe if you don't, but I do feel it is better to get rid of the excess. It only takes a few minutes to open the tofu, put it between some paper towels and put a weight on top anyway. If anybody tests the other way though, do let me know! 

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