I was asking myself this very question, just two days ago. I was home. I wanted sweets. I am not sure if I have already explained one of my many New Year’s resolutions—but one of them was to stay out of the grocery store. I am tired of running to one store or another every time I decide I am going to make something “special”. I want to gather more from my garden, support my local farmers and fishers, and eat whatever we have at home.
So……the diellema begins when I get a craving for something sweet. I have some old Nila wafers, one pack of graham crackers, old tofu product, and a very old container of Cool Whip. (I think I bought it to make that famous Barbara Mandrell cake—but never got around to it.) My idea was to make a cream pie using the chocolate tofu product–however, the “use by” date was more than two months earlier! What to do? First, I researched. I think I Googled, “How old is too old for tofu?” and found many conflicting opinions. Some said, “No way!”, others recounted graphic food poisoning stories, and still others wrote definitively that, “Tofu is fine until 70 days after the “use by” date.” I liked the last commentors view on the subject but still wondered where his information was coming from.
I called my mom for her advice—she said, “Eat it if it doesn’t smell.” I asked a friend if I could feed it to her child; she said, “Sure! Tofu is already fermented.”
Based on my research (which took about ten minutes), I felt confident in my decision to make (and feed to my two children and their friend), a chocolate tofu cream pie with a graham cracker crust. We ate it and have reported no problems (except for fighting over the last slice).
If you happen to have these ingredients on hand—make this pie, and don’t be so worried about rotten tofu!
Tofu Chocolate Pie
1 cup of graham cracker crumbs
1/2 c butter, melted
1/3 cup sugar (I used brown because that is what I had–but white would work as well.
Mix crumbs and sugar. Add melted butter. Using your hands smooth out the crumb mixture in a pie pan. Bake at 350 for about 4-5 min.
Next, take chocolate tofu product. This is what I had:
Mix 2T cornstarch and pour in pie shell.
Bake for 45 min at 350.
Let the pie cool for a couple of hours or until the next morning (if you bake late at night). Find some small children to pile Cool Whip and chocolate shavings on top! Refrigerate for as long as you can wait and then dig in…….
Oh, just in case you are also doing reseach on how old is too old for tofu—-our tofu product was exaclty 69 days past the printed “Use By” date!