I’m beginning to think that I bought too many cucumbers! I came up with this recipe after doing a little research on how to “quick pickle” (quickle?). I’m looking forward to a bountiful harvest from my garden this summer. I want to try my hand at pickling peppers as well as cukes. Quick pickling makes light tasting crisp pickle slices.
Next time I will do a few things differently. First I’ll use a crinkle cutter to slice the cukes. Also, I should have left the slices round and made them a bit thicker.
Let me begin by saying that I really like tofu. Sure, it doesn’t taste like much and the texture can be a major hurdle for some people to get past, but the key to delicious and well textured tofu is all in the preparation. My favorite way to prepare tofu is to marinate it and bake it. You can season Tofu anyway you like. If you are going for a Tex-Mex dish try Cumin, red pepper flakes, cilantro and olive oil. For Asian dishes try red or green curry paste mixed with lite coconut milk or sesame or olive oil. Tonight I made a cold soba noodle dish with cucumbers, snap peas, sesame oil, lemon, dill and a bit of garlic. I love soba noodles because they are made with wheat, barley and buckwheat flour. And they have 3 grams of fiber and 8 grams of protein per serving. I topped the noodles with tofu that was crisp on the outside and chewy on the inside. This tofu was in no way mushy or soft. Below is how I made the baked tofu.