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?
"A common way to tell if it is well cooked is to throw the sausage onto a hard surface; if it bounces, the sausage is good."
My bento photos w/ detail [1] and my blog [2].
Links:
[1] http://s277.photobucket.com/albums/kk43/ElevenClovers/Bentos/
[2] http://justbento.com/blog/812