Susan, I didn't realize there was so much variety in tofu. The kind I have,
and have bought before, looks like a solid piece of white "farmer cheese", and
is sliceable yet relativey soft.
The few suggestions you wrote, actually give me some ideas. I never thought of
salt as a determining ingredient beyond making things taste salty, which I
dislike. The idea of absorbing flavors seems to be the way to go. Now I'm
looking forward to playing with this stuff.
Call me quirky, it really makes me feel good not to consume mammals.
Estela
On Sunday, June 13, 2021, 08:15:42 AM GMT+2, Susan Yuen
<susan.yuen@xxxxxxxxx> wrote:
Hi Estela
Is the tofu the soft/silken type or a harder version? The softer ones can be
steamed (topped with minced meat) or dropped into a broth/clear soup (with
sliced fish and veg).
Great in a Korean style chilli soup too.
I love it done this way for a quick and relatively 'clean' meal.
The harder variety I cube and deep fry and serve as is, with some chilli sauce
on the side.
Shallow frying works too but it gets crisper with a deep fry.
Or we braise it in a seafood or meat gravy. It absorbs all the flavours of the
gravy. But if you do not cook with salt then this won't work so well.
Susan
On Sun, 13 Jun 2021, 5:31 am Chilecayenne, <chilecayenne@xxxxxxxxx> wrote:
I’ve dabbled with it a little, but not much luck with it…
Mostly just thrown in at last of stir fries…
———————————————-I need a shot of salvation baby, once in awhile...
On Jun 12, 2021, at 4:29 PM, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx> wrote:
Hi people. Does anyone have any favorite recipe using tofu? I really really
want to make more use of it, but can't come up with anything interesting.
Tonight I threw some cubed tofu on my green salad...not horrible, but not very
exciting either.
Estela
