Eggplant, tofu, rice. I am trying and failing to recreate Chinese restaurant tofu with garlic sauce. This was pretty good flavor wise but failed to achieve the textures I was hoping for. I froze and thawed the tofu hoping that would help (only somewhat) and Chinese eggplant might work better than the globe style we had on hand. The sauce was cobbled together from various recipes and was tasty but nothing like that garlic sauce even a mediocre Chinese restaurant does well. Sorry, Jason! Not perfected yet.
I also made a strawberry cake (SK) but fell asleep before dessert.
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