Squash

My Dear Princess and Dear Fellow,

So my cookery mission is evolving a little bit into an "eating healthier" mission.

I mean. I'll give it a go. We'll see.

Hence: TOFU.

I asked Laura Faithfull about how you can make tofu not taste like sh*t and she was very helpful. 

It turns out it CAN be done* but there's a lot of faffing. So first, you have to put your tofu into a teacloth. Then SQUASH it. 

So I put a chopping board on top of the teacloth and then 2 litres of milk on top of that. 

After 30 minutes you can FREEZE the tofu. And THEN you defrost it again. And then you SQUASH it again. 

Then you marinade it and cover it in egg and cornflour and fry it.

It's quite a lot to make something not taste like wet putty.

However, I'm going to make spicy tofu garlic noodles later in the week. I'll let you know how it goes and if I just end up eating spicy noodles. 

S.