Soyaki stir

Living on a diet of chocolate and cigarettes

That succulent soyaki was so sapid, it served as supper, also, making the base (3 to 1, favoring low sodium broth to soyaki) for a soy-curd simmer, served, simply, over brown rice & quinoa, with kale, bronzed onions and garlic.

I'll drink tea sometimes when it's cold

That is a powerfully, protein packed presentation…

Someone said, “Try coating the tofu in corn starch, then crisping the exterior nicely in fry pan.”  This led to coagulated goop, aside the curd, which we salvaged and baked.  Somehow, that convoluted process made a really nice, crispy, coated curd cube.


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The Crew are omnivorous land mammals