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Boyfriend away...

Time for tofu stir-fry.

You're supposed to press it between chopping blocks or put a weight on it or something. Not that this helps the flavour - nothing really does that - but apparently the texture can be improved.

I remember my first ever tandoori tofu burger. That was michelin starred compared to what I just ate.

Time for gin.

Comments

( 6 comments — Leave a comment )
semyaza
Sep. 2nd, 2013 09:55 pm (UTC)
Can you only get the soft stuff? If so, try this. Freezing it changes the texture completely.
smokingboot
Sep. 3rd, 2013 08:00 pm (UTC)
Thank you for that link, I will certainly try the methods out. Something needs to be done, my tofu disintegrated like soggy paper. Tasted like it too.
semyaza
Sep. 3rd, 2013 08:22 pm (UTC)
You need one of these.
smokingboot
Sep. 6th, 2013 06:41 am (UTC)
Well now, that is an interesting contraption...I might just buy it, when I have a few spare shekels. Thank you for the link!
caddyman
Sep. 2nd, 2013 10:36 pm (UTC)
If you can marinade it for 24 hours before sitting on it in the freezer, you'd be surprised how much more flavour you can get out of tofu.

Plus: cold bum.
smokingboot
Sep. 3rd, 2013 08:01 pm (UTC)
Maybe a long marinade would help. I have tried it fried in ginger and spring onion, and it was very nice, but haven't managed to recreate it with any success.
( 6 comments — Leave a comment )

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