Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 Okay, here's my favorite tofu recipe. First, I drain the tofu (firm or extra firm). I place it in a collander and put a plate on top of it, then put a couple of cans on the plate to help *press* the liquid out. I let it sit for a half hour. While the tofu drains, I make the marinade: 3 Tablespoons soy sauce 3 Tablespoons balsamic vinegar 1 Tablespoon olive oil 1 Tablespoon garlic powder 1 Tablespoon ground ginger (fresh is good also) 1 Tablespoon salt 1/2 Tablespoon pepper When the tofu is done draining, I cut the tofu block into cubes and then marinate it in the fridge for a half hour (turn the tofu over every so often to evenly coat it). Then bake the tofu at 500 degrees for a half hour (turn the tofu over half way through the cooking time). Sharon in CA --- kjanes wrote: > thanks sharon! now i understand. i would really > appreciate that > recipe, whenever you can send it! > > kim > > > > On > Behalf Of Sharon Wylie > Tuesday, February 21, 2006 11:52 AM > > Re: to Kim > > > Hi Kim, > > I'll send you my favorite easy tofu recipe sometime > this week, but I did want to share about the tofu > textures: firm and extra firm tofu are what you > would > use when you want the tofu to keep it's shape, like > in > a stirfry. Soft tofu is what you would use if you're > blending it with other things and want it to be soft > and crumbly. > > The textures " behave " a little differently when you > cook with them; that's the only difference. > > Bright blessings, > Sharon from California > > > > --- Kim <kjanes wrote: > > > I'm new to this group, but have been working on > step > > one for a few > > weeks. i don't cook much, so i not only need to > > learn to cook, but to > > cook vegitarian style. i have no clue on how to > > prepare tofu or what > > kind to get for that matter...isn't there > different > > textures? > > > > kim > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 That sounds fantastic, Sharon! Heather On Behalf Of Sharon WylieTuesday, February 21, 2006 11:04 PM Subject: RE: to Kim: baked tofu recipeOkay, here's my favorite tofu recipe.First, I drain the tofu (firm or extra firm). I placeit in a collander and put a plate on top of it, thenput a couple of cans on the plate to help *press* theliquid out. I let it sit for a half hour.While the tofu drains, I make the marinade:3 Tablespoons soy sauce3 Tablespoons balsamic vinegar1 Tablespoon olive oil1 Tablespoon garlic powder1 Tablespoon ground ginger (fresh is good also)1 Tablespoon salt1/2 Tablespoon pepperWhen the tofu is done draining, I cut the tofu blockinto cubes and then marinate it in the fridge for ahalf hour (turn the tofu over every so often to evenlycoat it).Then bake the tofu at 500 degrees for a half hour(turn the tofu over half way through the cookingtime).Sharon in CA--- kjanes wrote:> thanks sharon! now i understand. i would really> appreciate that> recipe, whenever you can send it!> > kim> > > > On> Behalf Of Sharon Wylie> Tuesday, February 21, 2006 11:52 AM> > Re: to Kim> > > Hi Kim,> > I'll send you my favorite easy tofu recipe sometime> this week, but I did want to share about the tofu> textures: firm and extra firm tofu are what you> would> use when you want the tofu to keep it's shape, like> in> a stirfry. Soft tofu is what you would use if you're> blending it with other things and want it to be soft> and crumbly.> > The textures "behave" a little differently when you> cook with them; that's the only difference.> > Bright blessings,> Sharon from California> > > > --- Kim <kjanes wrote:> > > I'm new to this group, but have been working on> step> > one for a few > > weeks. i don't cook much, so i not only need to> > learn to cook, but to > > cook vegitarian style. i have no clue on how to> > prepare tofu or what > > kind to get for that matter...isn't there> different> > textures?> > > > kim> > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam> protection around > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 Thanks, I’ll give it a try! Kim On Behalf Of Sharon Wylie Tuesday, February 21, 2006 11:04 PM To: RE: to Kim: baked tofu recipe Okay, here's my favorite tofu recipe. First, I drain the tofu (firm or extra firm). I place it in a collander and put a plate on top of it, then put a couple of cans on the plate to help *press* the liquid out. I let it sit for a half hour. While the tofu drains, I make the marinade: 3 Tablespoons soy sauce 3 Tablespoons balsamic vinegar 1 Tablespoon olive oil 1 Tablespoon garlic powder 1 Tablespoon ground ginger (fresh is good also) 1 Tablespoon salt 1/2 Tablespoon pepper When the tofu is done draining, I cut the tofu block into cubes and then marinate it in the fridge for a half hour (turn the tofu over every so often to evenly coat it). Then bake the tofu at 500 degrees for a half hour (turn the tofu over half way through the cooking time). Sharon in CA --- kjanes wrote: > thanks sharon! now i understand. i would really > appreciate that > recipe, whenever you can send it! > > kim > > > > On > Behalf Of Sharon Wylie > Tuesday, February 21, 2006 11:52 AM > > Re: to Kim > > > Hi Kim, > > I'll send you my favorite easy tofu recipe sometime > this week, but I did want to share about the tofu > textures: firm and extra firm tofu are what you > would > use when you want the tofu to keep it's shape, like > in > a stirfry. Soft tofu is what you would use if you're > blending it with other things and want it to be soft > and crumbly. > > The textures " behave " a little differently when you > cook with them; that's the only difference. > > Bright blessings, > Sharon from California > > > > --- Kim <kjanes wrote: > > > I'm new to this group, but have been working on > step > > one for a few > > weeks. i don't cook much, so i not only need to > > learn to cook, but to > > cook vegitarian style. i have no clue on how to > > prepare tofu or what > > kind to get for that matter...isn't there > different > > textures? > > > > kim > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > Quote Link to comment Share on other sites More sharing options...
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