HOORAY! The kids loved the pan-fried crispy tofu :) After pressing the water out of it, I cut it into chunks and marinated it for a few hours in ginger dressing, apricot preserves, a dash of salt, and garlic. Before frying them I dredged them in a tiiiiiiiny bit of cornstarch (though the next time we're at Whole Foods, I will be picking up potato starch). David was poppin' it like candy.
Also, I made this bread today:
http://www.bakingdom.com/2011/09/homemade-honey-oat-bread.html
But I used 2 cups AP and one whole wheat. Next time, I will do it half and half, because the texture was beautiful and I know it can take the extra "texture." I will also use agave next time so that it is completely vegan (I baked it with soy milk). Put a little bit of vegan butter (Earth Balance... yum!!!) on it, and holy cow, bread heaven! It'll mainly be for the kids, but Phil and I have had our fair share of it tonight. I plan on making a loaf every three days. It's SO simple.
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