Got a few boxes to try out. We got a variety to see how they all compare. They all claim to be ready for harvest after 7 days and just need water. Very true! Super easy!
On the second day, I leave it alone… except to take a picture and check how things are going. Most seeds have not sprouted, but the broccoli seems to be doing well. Pretty much everything is still seeds.
Day 3 – Mar 3, 2024
On the third day, I take off the lid and add more water.
Everything has sprouted! Tiny little sprouts, they haven’t really shot out roots yet but they’re there!
Day 4 – Mar 4, 2024
Things are finally standing up!
Day 5 – Mar 5, 2024
No more updates thoughβ¦ weβve handed them off to the teachers to continue growing and sharing with students. π
Day 6
Mighty Mix
They clearly lean towards light so I just rotate them a bit. Still only watering about 2-3 tbsp because itβs flooded otherwise.
We found “Imitation Codfish Fillet” sold at International Produce Market (formerly Duc Loi) and decided to go for it, not knowing what it is or how to cook it. It’s sold as $15.99 for 180g of protein. It’s pretty heafty, weighing over 2.6 pounds. Basically you’re buying a pretty big fish.
The only reference I could find of it on the internet was a cooking review from Jaane Fong which didn’t mention much other than they pan fried it. Looks good though!
https://www.instagram.com/p/CVedn-rFjtZ
I think this is pretty hard to cook. It comes frozen as one giant piece, but I would probably serve this over 3 or 4 meals. I’m cooking for both me and my partner so I used just under half of it, or 8 out of the 20 pieces. However, to do that, I had to use a butter knife and wedge it between the individual slices of “fillets” to separate what I needed. It’s pretty hard cause it’s hella frozen.
With the remainder, I just froze it in three pieces to make it easier in the future to separate them further for individual frying.
I caramelized some onions, cauliflowers, and bell peppers to accompany it.
Pan fry the fish for ~2 minutes each side on medium-high until golden-ish. It cooks way faster than I expected. I think I could have stopped here and served with a dipping sauce. Thatβs my recommendation.
Instead, I tossed in the hong shao yu sauce from Woks of Life. The fish soaked up all the sauce! Be warned, it absorbs all sauce so it will become very salty if youβre not careful. If you mess up, add water and make a βsoupβ instead. I think next time Iβd make a soup instead of a braise.
Mix everything together!
Round Two — Steamed!
This time, I tried to steam it like I would a normal fish. I flowered out the steaks and steamed it for ~15-20 minutes because they were quite frozen and on top of each other. If they weren’t on top of each other, I’d probably go for 10 minutes. I then drizzled the sauce from https://thewoksoflife.com/steamed-whole-fish/ on top after setting down on the table.
I served it with Potato Floss Stir Fry and an Italian Broad Bean + Chinese Sausage (lap cheong) stir fry.
I use my dutch oven as a steamer, just shove a plate on a rack in there!
I donβt like this granola because itβs too salty and the blueberries are too hard. We eat this granola with yogurt or in smoothies and itβs shocking how we can still cover it and still find it too salty. The dried blueberries taste so stale that it hurts our teeth chewing.
Weβve tried like 5 different brands of frozen unagi from various stores and brands. Some are great, others were terrible. Iβll leave my summary of good and bad brands here as I find them, kind of like for my tofu!
Not overly saucy, but well flavorful and delicious.
It took quite a bit longer than the instructions listed to defrost. Instructions said 6-8 minutes but it took us about 15 minutes. We had our freezer set to the coldest it can go. We cooked until ~130F internal and then broiled for 1 minute and it was delicious. Weirdly the instructions said to cover it but I found it didnβt cook at all when covered, so I just uncovered it and it was great!
Skin was surprisingly crispy. I cooked it in a glass Pyrex which I think helps. The βheadβ part of the eel had thick tough chewy skin but itβs a small portion of the body and I really like the chew.
Very easy cleanup with the glass, probably would have been fine on a metal tray. I think the low amount of sauce is really nice here.
Hereβs a list of tofus that Iβve tried in the US β mostly west coast California.
I generally cook my tofu in two ways: boiled in salt water or crispy fried with corn starch. Both tend to make really good results if the tofu is silky. The surprising thing is many tofus that look crumbly when raw turn gelatinous when boiled, making for almost a custard or pudding texture that I love!
When I review the tofus, itβs with the above cooking styles. No promises on other styles. I personally donβt eat raw tofu, itβs kind of weird to me. I also donβt eat big chunks of tofu.
I donβt like it. Itβs extremely crumbly and firm.
ππ½ Mitsuwa Brand – Yes
This one boiled into a delicious smooth silky jello.
π« Fong Kee Tofu Co. Firm is mid
I tried the firm version and it was just very firm. Not a big fan, but kind of acceptable. I ate it and it was decent but I think most people would not like it. It’s so dense! I pan-fried it using the “spider” method.
ππ½ Fong Kee Tofu Co. Soft is amazing, very good
On Nov 1 2023, I tried the soft version and it’s amazingly delicious, grassy, and tender. I highly recommend it.
π« K town Soft Tofu β Mid
Surprisingly firm, itβs okay, but not great. Not what I expect out of soft tofu.
ππ½ Golden Gate Tofu Soft – Hella good
Soft, jello, pudding but still firm enough to cut. Amazing in soup with a slight grassy taste. 10/10
ππ½ Jay one Soft Tofu – decent but a little firm
Slightly βchunkyβ with Swiss cheese texture but I donβt notice it when eating, just visuals. Not as soft as I like but definitely on the soft end. Itβs in between a soft-medium in my opinion. Itβs easy to cut without falling apart. Flavor while raw is pretty neutral. I think itβs a decent tofu.
ππ½ Hodo Marinated Tofu – Firm but delicious, good for stir fry or salad
ππ½ Hodo Miso Tofu – yes! But Make it saltier and is a medium-firm
Not very salty, tastes kind of like miso. Much smoother consistency than the braised five spice one. I like this!
ππ½ Azumaya Silken is pretty good for soups and pudding
I got the Silken on Feb 29 2024 and itβs very smooth, I like it! No extra liquid, just tofu
ππ½ House Foods Soft Tofu β Good
Tofu in nian gao by Jennyβs momThe 4 pack from Costco
Jennyβs mom highly recommends it, available in many places but Costco is cheapest in 4 pack.
Her mom cooked it in mushroom, fish tofu, and tofu soup. W cabbage.
Aug 4 2024 — Good texture and flavor. Made it with mushrooms and chicken gravy.
ππ½ House Foods Firm Tofu β Good
Made on Oct 11 2024 for tofu caprese salad skewers. We substituted mozzarella cheese with tofu and it was great! Boiled them in salt water before skewering for better flavor.
ππ½ House Foods Bulk Organic Tofu Super Firm
Hecka good for stir fries.
From Rainbow, $4.99 for 2lbs of tofu, good price for tofu. Currently, I expect like $3+ for 16oz/1lbs. Cooked on Jan 6 2024.
ππ½ Hodo Extra Firm Tofu Plain β Good for firm, low flavor
Very firm. Needs to be marinated. Slice thin or else itβs too chewy. Pretty good with just salt, better with miso. Overnight. Put into spring rolls or fry independently.
ππ½ Wo Chong Tofu Soft β Very good
Feb 26 2024 cooked in a Mexican / Grey Squash base with scallions and chicken broth. Very smooth. When raw, tastes like soy milk and has a slight drying sensation.
May 12 2024 Good again, we’re making in tomato mushroom tofu soup. Very soft and slight tofu flavor. Slightly gritty when raw, but turns gelatinous when cooked.
July 13 2024 — Made it again as a cold tofu salad with furikake, pork sung, and oyster sauce on top. Pretty nice. Pretty creative.
ππ½ Nasoya Organic Tofu Extra Firm – Crumbly but okay. Wet and more like a medium-firm
Very crumbly, has cracks. Isn’t hard to cut or eat. Actually tastes decent. Has a slightly grainy texture but flavor is good. It’s. just very crumbly. Is more like a medium than an extra firm. Very wet.
ππ½ Hodo Yuba Sheets / Noodles β YESSSSS
Either separate first or cook for a bit with liquid to separate.
π« Raw Nature Natures Tofu Made with Nigari Soft β Pretty mid, more like medium
More like a medium firm. Has a good crumb. Very smooth none the less. More for salads and stir fries than soups but okay none the less. Apr 14, 2024
Cooked in soup this time and it really is lacking in flavor. Apr 22, 2024.
ππ½ AFC Organic Tofu Soft – Hella good
From MOM (Manila Oriental Market) for $1.99 on Apr 30, 2024. Super soft! Delicious flavor. I feel like I donβt need to cook it in salt water at all, but weβll seeβ¦ weβre cooking it in mapo tofu.
July 25 2024 — Unknown, check Jenny’s phone
ππ½ Nijiya Organic Tofu γγ¬γγ Soft Hella good
June 22 2024 – made miso soup and it was good!
most soy milk taste ever. Very smooth. Very consistent, like pudding.
July 27 2024 — Unknown, check Jenny’s phone
ππ½ Sunrise ζ₯ζ — Decent. Soft, silky, a little soy flavor.
Product of Canada, but pretty decent. If I didn’t have many other options, this is a good one. It’s a little lacking in the soy flavor (unlike Nijiya, Golden Gate, or AFC) but still pretty good consistency.
Super cheap, $1.49 (on sale) at Sunset Super on Aug 5 2024.
