BNOTB
alabaster_angel
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Tofu?
in BNOTB
I got tofu today.
Now tell me what to do with it..
Re: Tofu?
Uuuuuhhhhhh...I got nuthin'. Try Allrecipes.com.
What kind? Is it silken or hard?
TWSS.
I like to lightly bread it and fry it in sesame oil and then stir fry it with veggies and serve over rice
Did you want to actually taste the tofu, or not?
That makes a difference, believe it or not. Disclaimer: I have never made a tofu dish myself, but I have eaten dishes others have prepared or those in restaurants when dining with vegetarians in the past.
If you'd rather NOT taste it, and use it as a protein supplement or just b/c it was cheap/on sale, then I would try this recipe for chili. (or rather chili flavored veggie soup, since it has so many darn beans)
If you want to actually taste it and see how you like it compared to other meats, I prefer it in a stir fry or curry dish, perhaps something like this.
If it's the silken soft kind, blend it up with fruit and milk or yogurt in a smoothie.
If it's the firm kind, you can use it in stir fry or curry (just to name a couple of things). FYI, to make it even firmer, I wrap it in a kitchen towel and put a plate on top of it with a can of soup on top of that to press it and drain it more. That way, it stays together better when you cook it.
My blog: The Lizard Chronicles
Check out What's on Liz's Head
It's the firm kind in a block/box.
do you like chinese five spice?
I like to put some on my tofu before I fry it
garlic is also good
it taste like cinnamon but not a sweet flavor
its good you should look for it next time
The formulae are based on the Chinese philosophy of balancing the yin and yang in food. There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.[2] Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.[2]
Another variant is tunghing or "Chinese cinnamon" (powdered cassia buds), powdered star anise and anise seed, ginger root, and ground cloves.
Very basically: open the container, drain all the liquid out. Put it on a double paper towel, put more paper towel on top and press it with your hand or a plate until it's as dry as possible. Cut it into cubes, no bigger than 1". Cook it in some olive oil in a skillet until it's golden brown. Add whatever sauce you want.
It really has no flavor on its own, so it's a blank slate. I usually sautee it with olive oil, fresh garlic, and onions, and then add it to whatever I'm making.
I think you will regret that. It would be like eating just a bowl of BBQ sauce. But hey, you might like that, what do I know?
You can crumble it up and add chopped beans and sauce and put it on bread to make a sloppy-joe substitute.
ETA: What I'm trying to say is that it's not really common to eat tofu with or without a sauce, on it's own. It's more of a...filler? It needs something firm and/or crunchy (like vegetables or noodles or rice) with it or it's just a bowl of squishiness.
Definitely in soups.
If you want to stirfry, do what others have said and squeeze out as much liquid as possible. Add lots of veggies. I think GLW nailed it - it's a better filler than a star on the plate.
Might sound gross, but I dress up ramen noodles with tofu, mushrooms and scallions.
It's great in soups (ever had miso?). You can cook it right in the broth if you use the extra firm and dry it out enough. I like it cut into very small cubes in soup.
Nope. Salsa chicken last night. I'm building up to the tofu..
I think first I'll do super small cubes in with a mixed veggie soup so there are a lot of different tastes/textures to disguise it a little bit.