Baked Tofu

I have a block of firm tofu in my fridge and have no idea what to do with it until a saw a recipe for baked tofu at the Wholefood website.

I modifed the recipe as follow:

Ingredient:

1 block firm tofu ( for those in Asia, use Tau Kwa)

Soya Sauce

Direction:

1. Cut the tofu into one inch cube

2. Marinate with soya sauce for one hour ( I marinated in the morning and baked it the evening when i get off from work)

3. Pre-heat oven at 350F

4. Bake tofu for 30 minutes. Take out and turn. And bake for another 30 minutes

(You can bake longer for a crispier tofu)

Baked tofu are good as snack or with salad or stirfry. This is the first time I am baking this.. and I am sure there will be many more times. They are really yummy. Enjoy

~bel~

Cajun Crab Dip

The cooking club is having a Cajun Theme party tonight. It took me while to decide what to bring. My kitchen is not equipped for the heavy Cajun cooking.

I finally decided on a cajun crab dip.

This is my first attempt in making dip. Asians are not a great fan of dip..especially cold dip. It was difficult to choose a recipe especially with something which I am not familiar with. I finally settled on this cold crab dip recipe..... with some modification. The recipe calls for Cayenne pepper which add kick to the dish.

Ingredients:

8 ouces Philadelphia cream cheese, soften ( I used reduced fat)

1/4 cup lemon juice

2 six ounce cans crab meat, drained.

2 cups finely chopped green onion

1 cup mayonnaise

1.5 teaspoon of worcesteshire sauce (original recipe called for 1 teaspoon)

1.5 teaspoon of cayenne pepper (original recipe called for 1 teaspoon)

salt to taste (original recipe called for a teaspoon)

Direction:

1. Combine cream cheese and lemon juice together

2. Combined all ingredients together to the cream cheese mix

3. Chill and serve with cracker

~bel~

Black Bean Salsa

The cooking club has Mexican Theme party today and I decided to make a Black Bean Salsa.

Ingredients :

1) 2 cans of black bean, drained and rinsed

2) 1 can of corn kernel

3) 2 cans of diced tomatoes with chilies - partially drained ( I use Rotel Hot)

4) A brunch of cilantro, diced very finely

5) 2 ripe tomatoes, diced

6) 1/2 cup of red onion, diced

7) 3 jalapenos, deseed and diced

8) Lemon juice ( fresh), salt and pepper to taste

Directions:

1) Combined all the ingredients together.

2) Add lemon juice, pepper and salt to taste

3) Chill in the refrigerator at least 8 hours, or overnight, before serving.

~Bel~