I do not like tofu. I think its a texture thing.
I bring this up because I saw a really beautiful picture of a dish that just can't be good. Chilled tofu with gochujang sauce. Tofu is a good source of protein and it may be possible to make it more palatable with all the varying textures and its nutritional content, I should be able to wrap my head around this. I do love vegetables and the farm garden has provided to the point of absurdity.
I think I've canned everything!
Here are some highlights and where to find them:
00:00 The Texture Dilemma: Why Some People Dislike Tofu
07:03 The Nutritional Benefits of Tofu as a Protein Source
09:51 Exploring the Versatility of Tofu in Different Cuisines
13:27 From Garden to Table: Creative Uses for Homegrown Vegetables
16:21 Enhancing Flavor and Reducing Pests with Companion Planting
19:43 Hatch Chilies vs. Anaheim Chilies: Is There a Difference?
Finally, if you need a great and very pretty kitchen planner, I've got a new ebook you can check out on the website: thegirlcancook.com
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