Thanks for sharing about your thoughts on tofu. I grew up with it around (not all the time, but it’s not unusual if it were around) since I spent my early childhood in the Philippines.
As a child, I liked it in certain forms (when it’s fried and sautéed with fried pork and bean sprouts then served over rice; another is this street food of super soft tofu that is served on a cup with a sweet brown sauce on top—it was called “taho” in Tagalog) but not in others. Now I’m open to trying it more in even more forms.
One way I like cooking it (maybe once or twice a year) is cutting it into think flat slices, sprinkling with salt, pepper, & chopped green onions, and lightly frying it in olive oil…fine by itself or over rice.
One cuisine I wish I had spent more time getting to know is Filipino cuisine. I've always enjoyed it when I had it. I just don't have much experience making it myself, so thank you for sharing these recipe links!
Lightly fried with salt, pepper, and chopped greens onions sounds delightful! I bet for me it wouldn't last long enough to make it to a bed of rice.
I didn't mention this before but I lived in Japan for a couple of years as a kid. I've also returned as an adult (planning another trip soon) so I really love that you're sharing your experience with Japanese food/culture and how it intersects with your experience with food. Also, a large part of my extended family is from Mississippi. I need to visit.
That is amazing! I'm definitely going to live vicariously through your upcoming Japan trip. And on Mississippi...I wonder if we're related? I have SO much extended family there and I still haven't met them all. My mom's side of the family is huge
Fried tofu with pork: https://panlasangpinoy.com/filipino-foodpork-fried-tofu-tokwat-baboy-recipe/
Taho: https://kitchenconfidante.com/homemade-taho-recipe
Thanks for sharing about your thoughts on tofu. I grew up with it around (not all the time, but it’s not unusual if it were around) since I spent my early childhood in the Philippines.
As a child, I liked it in certain forms (when it’s fried and sautéed with fried pork and bean sprouts then served over rice; another is this street food of super soft tofu that is served on a cup with a sweet brown sauce on top—it was called “taho” in Tagalog) but not in others. Now I’m open to trying it more in even more forms.
One way I like cooking it (maybe once or twice a year) is cutting it into think flat slices, sprinkling with salt, pepper, & chopped green onions, and lightly frying it in olive oil…fine by itself or over rice.
One cuisine I wish I had spent more time getting to know is Filipino cuisine. I've always enjoyed it when I had it. I just don't have much experience making it myself, so thank you for sharing these recipe links!
Lightly fried with salt, pepper, and chopped greens onions sounds delightful! I bet for me it wouldn't last long enough to make it to a bed of rice.
LOL!! That's exactly my experience, after I finish cooking 1 piece, I end up eating it right away LOL!!!
Oh, there's some YouTube channels that show how to cook Filipino food. I really just cook 1 dish that I have mastered: adobo!
I really enjoy these posts.
Thank you so much, Michelle. I really enjoy sharing these stories and recipes.
I didn't mention this before but I lived in Japan for a couple of years as a kid. I've also returned as an adult (planning another trip soon) so I really love that you're sharing your experience with Japanese food/culture and how it intersects with your experience with food. Also, a large part of my extended family is from Mississippi. I need to visit.
That is amazing! I'm definitely going to live vicariously through your upcoming Japan trip. And on Mississippi...I wonder if we're related? I have SO much extended family there and I still haven't met them all. My mom's side of the family is huge