Tofu

I like variety. I rarely cook the same thing twice. I am always tweaking recipes and looking for new things to try. One thing that took me a long time to learn how to prepare was tofu.

Here's what I do:

1. I buy only extra-firm tofu. I find it easier to work with and I like the texture better.
2. After draining, I wrap it in a dish towel, squeeze out some moisture, and then let it sit for about 5 minutes.
3. I dice it into small cubes.
4. I saute it in olive oil and season it well. Otherwise, it's kind of bland. Tonight, I sauteed garlic in the oil first and then after I added the tofu, I seasoned it with salt and curry powder.
5. The trick is to leave the tofu in the pan for 5 minutes before turning it. This allows it to brown and get crispy on the outside.

Tonight, I'm serving the tofu in a warm salad of sorts. There's arugula on the bottom, then curried couscous with currants, bell peppers, broccoli, the tofu, and then a little feta cheese sprinkled on top. Yum!

The tofu and couscous and veggies could also be served in a flatbread or tortilla.