In the spirit of thorough experimentation, we decided to make Cashew Tofu on Saturday night. Just as yummy as it’s poultry sibling from the other night, but definitely a different taste experience. For one, you definitely have to double-batter the tofu to give it the same crispness that compliments the smooth sauce so well, which I have to say is a huge headache.
Tofu is by far more delicate than chicken, and the process of dipping and flouring is a more calculated and messy process. Regardless, it tasted great and looked amazing, but it was definitely missing something. The chives. But there was a problem with harvesting more from the garden…
Yeah that. Turns out the almanac was right, although thankfully not as right. It said we were going to get a blizzard, and I don’t mean the fun one with soft serve and candy. We still have more coming tonight and later in the week. What a cruel, cruel spring this has been.
If you haven’t, make sure you check out our Homemade Springfield-style Cashew Chicken!
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