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Before you jump to Tofu and Tomato salad recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some ways to go green and save energy, generally in the kitchen.

A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen on its own gives you many small ways by which energy and money can be saved. Natural living is actually something we can all accomplish, without difficulty. A lot of it really is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to tofu and tomato salad recipe. To cook tofu and tomato salad you need 6 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Tofu and Tomato salad:

1. Get 1 pkg(1lb) momen(firm) tofu
2. Take 1 tomato, sliced
3. Take 11/2 tsp salt
4. You need 1/2 tsp Coriander, chopped
5. Use Drizzled of sesame oil
6. You need Sprincle of pepper

Instructions to make Tofu and Tomato salad:

1. Coat the tofu with salt.
2. Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.
3. Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.
4. Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.

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