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

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.

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  1. How about straining it and freezing it to use the next time you make tofu?

    1. Toss it, guilt free. It's done the "work" planned for it.

      1. Do you use a cornstarch slurry or add any liquid to your stir-fry? Perhaps you can use the liquid in there since the dish will have tofu bits and veg. broth flavor anyway.

        2 Replies
        1. re: seamunky

          Hmmm, tell me more about using liquid in the stir-fry.

          Ok, here is what I meant by "stir-fry": I bake the tofu chunks after they've marinated. Then I keep in the fridge. Then I take broccoli, throw it in a pan with oil and brown it (omg so good). I've started throwing a tablespoon of water in there because I've gotten myself to believe it's steaming whatever's in there (oh, I keep a lid on the pan during all this). Then I slice up the tofu chunks and throw them in there for a bit. Then salt.

          I have been hesitant to add more liquid to the pan or to actually bake the tofu in the liquid in the pan I marinate it in. Probably because the method I have been using so far is the only way in years that I've successfully been able to prepare tofu. I just ate it deliciously made at restaurants instead!

          1. re: adenhailemariam

            Well, if you're throwing a tablespoon of water in there, just throw in the broth instead.

        2. I'm thinking that's expensive bouillon at 50 cents/cube. Have you tried Better than Bouillon in the glass jar? It's less than $5 and makes 9.5 quarts. If my math is right (correct me if I'm wrong, please) that is something on the order of 12 cents for 2 cups of broth.

          3 Replies
          1. re: gourmanda

            Your math is wrong. 2 cups=1 pint. 9.5 qts=19 pints, so roughly 26 cents a pint.

            1. re: greygarious

              You're right.

              Still, it's less than the 50 cents the cube costs. And if the OP is using 1 cube for 2 cups of water then the cost of BTB is halved as he/she would be using only 1t./pint of water.

              1. re: gourmanda

                I feel like I bought it for $3.99 or less (it's the Rapunzel brand) but now I think I bought it for $2.99. I can't really recall but, yea, it's cheaper than the broth in aseptic packing.

                Gosh, I can't remember what vegetable broth I bought that tasted so good out of the package. I think I was sick at the time so I was really into it.

                Or maybe that was miso soup.

            1. re: ricepad

              Sodium ion poisoning can kill a dog.

                1. re: weezieduzzit

                  Sure, but half a bouillon cube's worth of salt ain't gonna kill my dog.

                  1. re: ricepad

                    Yes, but the MSG may give him an headache.

                    1. re: Chemicalkinetics

                      Are you kidding? He loves the meatiness that MSG adds!

                      1. re: ricepad

                        Yes, who doesn't like the initial MSG, he will get migraine in a hour or two, and act all weird later. He will stop chasing the squirrels and hide in the dark.

                          1. re: hotoynoodle

                            Ah, the Chinese dogs are immune from this, right?