Some tofu recipes

So over the last few months, I've developed 2 tofu recipes~ (actually, the 2nd one was made today~)

Sorry... no pictures.

Caramelized Tofu
Ingredients:
- 1 tofu
- frying oil
- a piece of ginger
- water
- soy sauce
- sugar
- salt
- (starch, optional)
Procedure:
1. Cut the tofu into medium-sided slabs.
2. Fry the tofu until golden all over. I usually use a deep-frying method. In the end, the inside of the tofu should be full of holes, like a sponge.
3. Mince the ginger into thin strands. Heat up the water, and once it boils, add the ginger in. You should end up with a very small amount of ginger tea ^^
4. Add sugar and keep on reducing the water by heating until you obtain a syrupy substance.
Optional: If you don't want the sauce to be too sweet, add some corn or potato starch or some pectin to gelify the sauce.
5. Add in some soy sauce and salt. The result should be a golden color. To test the consistency, put a drop of the sauce in a bowl of cold water. The sauce shouldn't dissolve, nor should it solidify. It should be kinda squishy. Basically syrupy.
6. Take the pieces of fried tofu and roll them in sauce. Lay them out neatly on a plate, and pour the rest of the sauce on top. Enjoy~

Zucchini-Tomato Tofu
Ingredients:
- 1 tofu
- butter
- 1 zucchini
- 1 tomato
- frying oil
- 1 pinch paprika
- 1 pinch cinnamon
- 1 pinch Italian seasoning
- 1 small piece of ginger
- sugar, salt, pepper to taste
Procedure:
1. Cut the tofu into small slabs.
2. Rub the bottom of  the pan with an oiled napkin. It shouldn't be too oily. Set the tofu on it, until the surface turns slightly golden, but the inside still remains the same.
3. In a saucepan, sauté the diced zucchini with butter. Once softened, add the diced tomato. Stir frequently until the tomatoes liquify.
4. Mince ginger and add it into the sauce with the rest of the ingredients.
5. Put the tofu on a plate and pour sauce on top. Enjoy~

Apple Cinnamon Scones

My beautiful (and very annoying at first) scones~

Got the recipe from here, except I tweaked it a bit, which is why it was so hard. I doubled the amount of everything, since I wanted 24 scones, not 12, and I doubled that amount's apples. So my dough was too wet and sticky, and I had to keep adding flour until I could work with it. Anyways, here are pictures, right out of the oven:

Pasta and a bird's nest

Pasta -  Capellini with Bechemel (+ Italian seasoning, tofu, and mushrooms).

"Bird's nest" - chopped carrots, chou-rave (kohlrabi?), and potato, cooked together.

Double Layer Cheesecake

1 Cheesecake, 2 Layers.

Layer 1: Full batch of blueberry cheesecake.
Layer 2: Half batch of original cheesecake.
Topped with blueberry sauce.