75mg SIF; 5g creatine + 2g phytosterol washed down with -
SPI + cocoa bev 26g
100mg caf
9:45a 2x3g sm tortillas + 2x5g sharp cheddar slc = 16g (~~~ 42g today)
Aunt Mary's + fuel up
cream of oats 9g + pb powder 6g = 15g (~~~ 57g today)
1:40p +200mg caf
treadmill and groceries
deli chx + swiss on tortilla wrap: 6g + 4 + 6 = 16 not enough post-run protein :p
2 slc pepperoni pizza @ est. 13p.grams / slice = 26g (~~~89g today)
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Tofu for Beginners: Perfectly Crispy Extra-Firm Tofu
tl;dr - 1. Get "extra firm" tofu
- - (Costco $6.46? wow) Kirkland Sig Org X-Firm Tofu, 16 oz x 4-count ~= 21 srv @ 10p.g / srv
2. Press it at least 30 min, better yet 1 hr, under cast-iron skillet / weighted cutting board
3. Cut into 1" cubes (stir-fry) or 1/2" slabs (for sandwiches or over rice)
This tofu can now be pan-fried: toss w/cornstarch, salt+pepper; use high smoke-point oil e.g. canola or peanut,
or baked: 400F oven, toss w/ oil, cornstarch, salt+pepper, 20-30 min, flipping about halfway, until golden/chewy
Frying demands more attention and effort and works best when immediately added to stir-fry or noodle dishes; baking is less effort and suitable for storage for later use in sandwiches, salads etc.
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