Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 thanks Cinzia, I am going to brave it. I feel sure I ought to like it, as I love the idea of it soaking up the sauce flavours. If only I could firm it up it may be ok. Its on the shopping list again mosaic , " cinziatre " <domystic8 wrote: > > Hi mosaic! I just love your " voice " . I'm such an Anglophile (lived > briefly in London - 6 months - many years ago while in college), > love the humo(u)r and expressions...I think maybe I was some sort of > Brit in a past life, LOL. > > Anyhoo...here's a suggestion to firm up your tofu, if you're so > inclined. Put the tofu on a plate/bowl, put another plate or other > flat thing on top, and weight it down with something. You don't > want to *crush* the tofu, just to press it a bit. Put this in the > fridge and leave it for a few hours. Drain off the water that comes > out. The tofu will be a bit firmer. You can put it back in the > fridge for another while to see if more water comes out. > > You could also try freezing the tofu. Texture ends up different. > You might like it. Or not. ;o) > > One thing I forgot to put in the recipe is soy sauce. I usually put > in a splash of low-sodium, as a little saltiness is nice with the > sweetness of the coconut milk. If you eat fish, fish sauce is > another option. > > Chickpeas & veggies...yummmmmmm! Truly, it'll work for many > options. I'll have to try chickpeas next time, as I really enjoy > them. cheers, Cinzia Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.