IS TOFU BAD RECIPES

Steps:

• Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to soak for 60 minutes.
• Drain soaking water, rinse peas, cover with fresh, cold water for boiling. Place pot back on the stove, cover and bring to a boil.
• Once boiling, reduce heat and simmer, tilting the lid slightly to allow steam to escape. Cook for up to an hour, or until tender. Set aside to cool.
• If you have an Instant Pot, you can cook your black-eyed peas in 30 minutes without doing a pre-soak, and save yourself a ton of time!
• Simply rinse 1 cup of black-eyed peas in water, pour them into your Instant Pot and cover with 3 fresh cups of water. Cover with lid and cook for 30 minutes on high pressure cook, with a 10-15 minute natural release.
• If your dog tends to be gassy naturally, you may want to soak your dried beans overnight in water, or for about an hour prior to the Instant Pot step to aid digestion and keep your house smelling fresh!
• While your black eye peas are soaking or boiling, place rice in a saucepan with double the amount of water. Bring to a boil.
• Then turn the heat all the way down and cover the pan tightly with a lid. Cook on the lowest heat possible for 10-15 minutes without uncovering the pan. Use a fork to fluff up the cooked rice. Set aside to cool. 
• Tofu does not need to be cooked. It actually can be eaten raw. While rice is cooking, drain tofu from its package, and chop into bite sized pieces.
• Sunflower oil is added as a source of linoleic acid to support a strong immune system and promote a healthy coat and skin. If you would like a substitute oil you can add Wheat germ, Walnut or Corn oil in the ratio of 1.2 per 1 teaspoon of sunflower oil.
• When the tofu, rice and black eyed peas are cool to touch, add Azestfor vitamin mix for homemade dog food to make your pet’s meal nutritionally balanced. Combine all ingredients and serve.

Steps:

• Wrap the tofu in a clean towel or some paper towels and set something heavy on top to wick away moisture like a heavy pan. Let it get squashed there for at least 15 minutes and up to 45. Whatever you’ve got time for but longer than 15 isn't better necessarily. Just don’t forget about that shit on the counter is all.  While tofu is pressing, make the marinade. In a small glass, mix together the soy sauce, rice vinegar, hot sauce, lime juice, toasted sesame oil, and agave. When the tofu is ready, chop it up into cubes about the size of a quarter, place them in a bowl and pour over the marinade. Let this shit sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours.   When you are ready to get this shit going, heat up a large skillet over medium heat with 2 tablespoons of oil like peanut or another high heat oil. Drain off the marinade and toss the tofu around in the pan until all the pieces have a little oil on them. The oil might splatter a bit since the tofu is juicy so watch the fuck out and turn down the heat if it’s gettin too wild in the pan.  Cook the pieces as many sides as possible for at least 1 minute or until light golden brown. This should take about 5-7 minutes. You aren’t gonna get it all even, so don't even try. Some burned parts are totally fine too. Tofu that’s a little burned is fucking delicious so you aren’t fucking up at all. When all of the tofu is at least golden in several spots, turn off the heat. Serve hot right away, at room temp, or stick it in the fridge for later. This tofu is great with our Peanut Lime Noodles.