Now I'm confused...the opening photo looks like the only kind of tofu I know,
visually like white cheese that can be sliced. I'm pretty sure I could blend it
with olive oil to make it creamy, it's kind of loose.
Lots of stimulating ideas! Thank you.
On Sunday, June 13, 2021, 04:38:47 PM GMT+2, Susan Yuen
<susan.yuen@xxxxxxxxx> wrote:
Hi Estela
I forgot to mention that the soft silken tofu can be blended and used as a base
for vegan creamy sauces...
See this link
https://www.epicurious.com/ingredients/silken-tofu-isnt-just-a-protein-its-a-sauce-article
On Sun, 13 Jun 2021, 7:06 pm Tilden, Steve ST,
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Estela
Diced into small cubed miso soup is the usual use with pepper flakes and
wakame seaweed.
Diced into a vegetable stir fry with noodles.
I’ve had a whole silken tofu steamed with bok choy, shitake mushrooms and
oyster sauce that’s nice – the salty oyster sauce flavours the tofu which is
bland.
This looks interesting
Spicy Hunan Steamed Tofu & Mushrooms (VEGAN!) | The Woks of Life
I like the soft version, but one needs to be gentle to prevent it breaking up.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]On ;
Behalf Of Estela Zatania
Sent: Sunday, 13 June 2021 8:34 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: tofu
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
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