Sous Vide Tofu With BBQ Sauce

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Today I spend experimenting with another tofu cook, this time I used sweet and smoky sauce. I cooked this Tofu for 185°F for 6 hours.

Note, I did not follow a particular recipe, I just took what I learned from the last time and tried improve it.

Ingredients:
1 pack of extra firm tofu
Oil for frying
Your favorite barbecue sauce

Directions:
1) Press and drain the liquid from the tofu. If you’re not sure how to, you can find multiple ways online to do this.

2) Cut the tofu in 1 inch planks

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3) Fried tofu over high heat for about 2 minutes on each side, or until golden

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4) Remove tofu and pat with paper towels

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5) In a bowl mix the barbecue sauce with your tofu

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6) Add tofu and any extra sauce into the bag

7) Cook for 185°F Fahrenheit for 6 hours

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The results: I loved the texture and it tasted very good. But I think the garlic chili tofu is still hands down my favorite sous vide tofu recipe. For this recipe, the tofu did not soak up the barbecue sauce as well as I would have liked. My guess is because the sauce was fairly thick.

Anyway, it’s dinner time! 

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Homemade Vegan Alfredo Pasta Sauce

Hello lovelies! I know it has been awhile since I’ve posted a recipe, but I’m still here. Long story short, life’s busy.

I am usually skeptical with anything vegan cheesy/creamy, but this recipe blew my mind! Holy crap – cashews are magical. I was inspired by a recipe posted by Anova Culinary.

This recipe easy to make (if you’ve been following my blog, you’ll follow the gist that I hate complicated recipes). Note: this recipe requires a sous vide device. I used Anova’s Precision Cooker. Alright gang, here’s the recipe:

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