This morning, I woke extra early to make something for lunch today.  I’ve been experimenting with tofu again.  This time with the stuff hermetically sealed (is that the right term?) or packed in water.  I tried a stir fried tofu recipe from Bittman’s book, How to Cook Everything Vegetarian.  It was half-good.  What I mean by that is that the pieces of tofu I had sliced extra thin were great.  Those that I hadn’t I didn’t care for as much due to the rubber consistency that shows up.  All in all, it had great promise.  Though a bit oily.  That is something I’m discovering about some of Bittman’s recipes.  I find he uses more oil that I prefer to use.

So this morning, I took the basics of the technique and changed it all a bit.  First, the tofu was sliced really thin and pan fried.  Then I cut that in small strips.  Assembled and cooked the stir fry.  Set up this picture.  Took it.  Then tasted, hoping for the best.  This came out pretty well.  I’m saving final verdict for lunch time when I have to eat a whole bento box full of this stuff.  Then, I’m going to decide if it is a win or fail.  I’m hoping for a win.

Today’s lunch includes tofu stir fry over rice, 2 homemade vegetarian dumplings, and the last of Monday’s steamed green beans.