oops! Editing blunder. Fixed now- only thaw the tofu once.

Awesome great info. Thanks for sharing.5*s

I'm a little confused. When you say the tofu will be stringier than before, do you mean before it was frozen and thawed? If not, what is the point of freezing and then thawing it? Also, Steps 4 & 7 both say to thaw it out, but there is no step directing that the tofu be re-frozen after it's thawed in Step 4, so is that just a mistake or should it be frozen AGAIN and re-thawed?

I'm going to try your suggestions for using tofu, and making it better. Thanks for sharing in such a clear and easy to read style.

Marinading it does make it much tastier. Thanks for the article.

P.S. A great tip from a friend of mine is to bring documentation, or examples of students' work from previous experiences to job interviews. This allows a more comprehensive vision of what you can bring to an art-making situation.

An excellent article! I plan on giving this recipe a try as I love tofu. Thanks so much. :-)

Thanks for the tips! Another great niche is to have an art class for homeschoolers. Contact the local homeschooling group to get the word out, and there may already be a homeschool co-op set up that you can join and begin teaching at part-time. This often pays more per class hour than school jobs because the parents pay you directly and there is little or no overhead.

Step 8 is very helpful. No matter how much you love someone you always need a little me time. These things would give you just enough away time even though your still sitting side by side.

Thanks for all the information. I never knew the type of fabric made that much of a difference. Thanks again.