One of my best friends was in town this weekend, so we ate out a lot. Which was good because I got to try 3 different restaurants in Richmond that I hadn’t been to before. The Bakers Crust, Deluxe, and Avalon.
But last night we decided since we had been eating out for almost all meals besides breakfast we should cook dinner. To keep things simple we decided to to tofu stir-fry. The Kroger we went to didn’t have any of the firm tofu in the produce section so we decided to give the shelf stable tofu a try (neither of us had had it before). We got the pre-seasoned firm kind. I prepared it the same way I do the refrigerated tofu. I’m not sure what the difference is but it is a lot softer than the other variety. We stir-fried the tofu and it never got crispy like the other does. I even used nutritional yeast. It did say to drain the water from the tofu for 30 minutes, but we didn’t want to wait, it was already around 9, which is really late for me to eat dinner. I am usually starving by 6pm. I’ll post a picture of the left overs from last night today, because I plan on having it for dinner, but it pretty much turned out like scrambled tofu. It tasted great though so I didn’t mind, but I do like chunks better. If anyone knows what the difference between the two is please let me know. Thanks.
Brittany Mullins, HHC
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Hey! Thanks for the comment. Yeah, I got out of Fairfax, I actually graduated a semester early because I couldn’t wait to get away! I’m from upstate NY so it was weird to be down there with all the NOVA people… but GMU was fun while it lasted. I was an art major, so I’m not sure where I would have seen you, just around campus I bet. Hope you’re enjoying life after college!