The Forever Tofu

Last night I was feeling “healthy” (if you know me, health is a relative term) so I picked up some firm tofu from the supermarket and on the way out got a slice of pork spareribs (I told you, health is relative), some veggies and a can of fermented black beans. Obviously I had stir-fry in mind (although I don’t have a wok — instead a small shallow pan — nor a fiery stove — rather a convection oven). Anyway, the dish was doing well until I poured the whole can of black beans (obviously I don’t understand the word fermented too well).

20160117_191859.jpgThe dish went from savoury to salty to the highest degree. But I realized this too late because I had already served myself a bowl of rice toppings.

Feeling bad, I immediately rescued the remaining meat and tofu from the pan, then set aside the beans and the sauce for future (and hopefully more prudent) use. The tofu I stored as well, while the meat I washed in running water to rinse off the saltiness.

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I made “tapa” of the washed pork this moring, putting additional sugar to be sure to counter the saltiness. It didn’t turn out too bad. Actually, not bad at all.

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The vegetables I put in an omelette. So I got to recycle a disaster dinner last night into an otherwise decent breakfast.  What about the “forever” tofu? Well, let’s reserve that for another post. I’m still trying to learn the word “ferment” firsthand.

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