I really really love eating plain boring old boiled tofu, and I'd like to incorporate it into my bentos. However, when I tried to, by lunch time it had gone all gross and sour and I ended up having to chuck it away T_T Does tofu just not keep that well, or was I doing something wrong? If I want to bring tofu to school in my bento I usually end up having to fry it, which I hate, because it just loses that nice texture >.< Does anyone have suggestions?
Also, lately my mother and her friends seem to be getting very upset about tofu manufacturers putting gypsum into tofu. I'm a little confused; I thought gypsum was the coagulant you use in making tofu (or nigari). Should we be concerned?
|Sesame salad dressing||Supertaster||9||1 year 20 weeks ago|
|Authentic paella?||maki||10||1 year 22 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 24 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 26 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 26 weeks ago|