Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Home Cooking


What to do with leftover broth/stock? Or ok/no guilt throwing it out?


Home Cooking 33

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

adenhailemariam | Sep 4, 2013 09:26 AM

I have a great and simple recipe for savory tofu: press tofu, marinate in vegetable broth, bake. I eat the cubes like nuggets cold if I need a pick me up or, more often, slice the cubes I cut before baking into smaller pieces and stir-fry with broccoli. Simple and savory off-the-charts.

My problem is I feel like I am wasting the broth. I dissolve one bouillon cube in two cups of boiling water to get the broth that I use to marinate the tofu. After being in the fridge at least over night, I bake the tofu but am left with I suppose at least half of the watery broth left. And I dump it out in the sink.

I really cared about this when I first just used leftover vegetable broth in the aseptic packaging. When I wanted to recreate the recipe, I realized that that broth was $3.19 a package and I said heck no. Then I remembered I had bouillon cubes so I think it's now about 50 cents of cube/broth that I am using and dumping out, so much less.

I figure I can use leftover broth to just marinate another batch of tofu or tempeh (or vegetables?) but I think what's holding me back is that the tiny bits of tofu left over in the marinade weird me out. Silly.

Want to stay up to date with this post?