Well, my friend the froggy, the one basically lives in my house – I finally discovered how he was getting in. I watched his legs disappear through these tiny holes in the bathroom sink. Then, if I’m very observant, I can watch his little eyes peak out when he thinks I’m not looking. Here he is peaking out of the bathroom sink holes.
- 8 slices fresh firm tofu
- 1 tsp, chili powder
- 1⁄2 tsp, pepper
- 1⁄2 tsp. fennel
- 1 T. salt
- 1⁄2 c. rice wine or your choice vinegar
- Press the bean curd between 2 paper towels and 2 plates for 2 hours. Dry with towels and cut into 9 cubes. Place in covered baking dish or steamer pot in well aired room for 2 to 4 days. It will have an old yellowish color and have a very strong smell like blue cheese.
- Sprinkle seasonings over all.
- Put into a clean, wide-mouth jar Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely. It should be soft and creamy.
Word of the Day – bano – bathroom
Tip of the Day – This smells really strong, as strong as blue cheese. Don’t be afraid! You could also make it without the seasonings if it’s too strong for you. It was most excellent in M’s stir-fry and sauce, in black-eyed peas, with beans or rice.