Tofu (no but really)

DSC_0071So, January is all about feeling bloated from the Holidays, having one healthy meal and then realizing it’s just too damn cold to eat salads. Right?
Well, one of my favorite healthy things to eat that will actually satiate my appetite is…tofu. I know. It’s not always the cool kid on the block, but it’s getting there! And if properly prepared, marinated in a delicious concoction and thrown atop a grain-filled salad, it’s the coolest kid I know.

I’ve had more than a couple of tofu mishaps, and I’ve learned that there is one absolutely, positively necessary step: pressing the tofu.

First, set the tofu on a piece of paper towel on a plate:DSC_0061

Then, using any means necessary (or a collection of heavy kitchen-y items)


press the tofu between plates and paper towels until it looks more like this (and everything is thoroughly drenched):DSC_0063

Then, cut up


┬ámarinade in something pre or homemade (I love some of the Korean marinades or Teriyaki sauce), and roast (or sear) and you’ll have this:DSC_0066

Pickle Pantry Essential #16: Worcester Sauce

ttar_worcestershiresauce_01_v_launchSure, you’ve had it in bloody Mary’s and steak sauce, but do you fully appreciate the multifaceted uses of Worcester sauce? Worcester sauce was umami before umami knew what it was, and it adds the perfect level of savoriness (with just a drop!) to almost anything. A dash on salad, pasta or soup rounds out flavor and adds a meaty saltiness while grilled meat is further enhanced by a sprinkling of the stuff. Although its roots remain somewhat unclear (possibly inspired by an Indian concoction or the Greco-Roman anchovy condiment “garum”), it’s a must for any pantry, especially the Pickle one.


*photo courtesy of Bon