Food: Tofu Tip

Hopefully I'll get in full blogging mode in the upcoming weeks; in the meantime, here's a quick cooking tip. During the winter months my family and I love eating Shabu Shabu, essentially a Japanese version of fondue. A pot of hot boiling water is on the table, and you dip in raw meat, veggies, Udon, etc. My dad recently gave me a tip to freeze soft tofu before throwing it in the water (where it usually falls apart). Simply place an unopened box of tofu in the freezer; a day before or the morning of, defrost the box of tofu in the fridge or on the counter, slice it up and cook. The tofu maintains its structure, and freezing the tofu gives it a spongy texture to it that I like better than medium firm tofu. This works whether you're boiling it or cooking it in stir-fry.

Cook: Toaster Oven-Baked Mayo Salmon Filet

Although it may not look pretty, this dish is a staple in my limited cooking repertoire and a favorite of my oldest child. I marinate the fish in the morning, throw it in the toaster oven about 16 minutes before dinner, and it's done. Saute some vegetables, serve with white rice, and you have dinner.

Ingredients:
Salmon filets
Sea salt
White Pepper
Garlic Powder
White wine or rice wine (Michiu)
Sesame oil
Low-fat Mayo (I like Kraft) OR Regular Mayo (Best Foods)

Optional:
Chopped white onions (about 1 tbsp)
Chopped green onions


Buy skinned filets of salmon; I buy the Costco variety which I bring home, slice into quarters and put each slice into a Ziploc bag. Rinse one filet (about 1/2 pound or so) and dry with paper towel. Sprinkle sea salt, white pepper, and garlic powder on fish, add a splash of sesame oil and white or rice (Michiu) wine. Marinate in fridge for a few hours. Preheat toaster oven to 425 degrees. Line toaster oven tray with foil, place filet on foil. Using the back of a tablespoon, smear the top of the filet with a layer of mayo; you can add as little or as much mayo as you prefer. Sprinkle with chopped white onions if you'd like. Bake in toaster oven for about 12 minutes, then turn to broil (500 degrees) for an additional 4 minutes or until the top is bubbly and light brown. You can drizzle with additional sesame oil or garnish with scallions. Serve with Japanese rice.