When I start talking about tofu – which I have done a lot this past year – my friends give me a sideways glance and as they start to walk away:
“Tofu!? I HATE tofu!”
“What is wrong with tofu?” I ask.
“The flavor and the texture!”
Oh, is that all! Flavor and texture I can fix that.
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This is the third time I’ve made this bean curd and mushrooms in oyster sauce; my earlier cooks (once in February 2016 and once in June 2020) were good. Since then I’ve learned more about cooking tofu and how to better stir fry. So when the kids came over for Sunday dinner I used a slightly different method than I did before. Let’s get into it. The first step is to dry the tofu, then cut it into ½-inch cubes – more or less, this isn’t science.
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I’ve been experimenting with methods of cooking a crispy tofu. The oven works okay, but this battered and deep-fried tofu has a tempura-like texture that takes it to another level. Crisp on the outside and soft on the inside.
Cook Date: August 18, 2020 No, I’m not finished with tofu recipe postings. But let’s be honest, tofu is bland, so very bland. When I mention a tofu recipe to someone I’m likely to get the response: “Ugh! I hate tofu.” I understand, you can’t find a more bland food, there is no taste and… Continue reading Tofu with Spicy Peanut Sauce
Cook Date: July 24, 2020 To quote Monty Python: “And now for something completely different.” Last Tuesday we were putting together our menu and shopping list for the next week. Carla suggested a Thai peanut sauce tofu dish we have been kicking around. But I just so happened to be looking at a Tofu Steak… Continue reading Tofu Planks Veracruzana
