Sesame chicken without the cluck and feathers question

[Guest guest]

A Chinese restaurant we like here in town made a chicken-less sesame chicken for

me using tofu and it was wonderful. The problem is now I want it again and would

rather make it myself. So the question is, has anyone made sesame chicken (less)

with tofu? If so, should I mash out the excess fluid first and then freeze? I'm

not sure how they did it but the texture of the tofu was very chicken-ish. I

know it wasn't chicken because it didn't make me sick, lol.

 

It was so good. Any ideas, oh great makers of edible tofu?

Jeanne in GA

 

 

 

 

 

 

[Guest guest]

Why not use the same spices in a marinade with the tofu? Just an idea (I have

heard that tofu soaks up the flavors of anything around it, so maybe a marinade

would work or a rub on the tofu before sauting).

 

Mary

 

 

 

 

 

 

 

, Jeanne B <treazured wrote:

>

> A Chinese restaurant we like here in town made a chicken-less sesame chicken

for me using tofu and it was wonderful. The problem is now I want it again and

would rather make it myself. So the question is, has anyone made sesame chicken

(less) with tofu? If so, should I mash out the excess fluid first and then

freeze? I'm not sure how they did it but the texture of the tofu was very

chicken-ish. I know it wasn't chicken because it didn't make me sick, lol.

>

> It was so good. Any ideas, oh great makers of edible tofu?

> Jeanne in GA

>

>

>

>

>

>

[Guest guest]

I'm pretty sure it will absorb the flavors; there was a stir fry recipe which

Donna posted  a long way back that was really good. I'm debating do I freeze it

after draining, then put in the sauce or marinate first then squish and freeze

or do I squish out the fluid, freeze then marinate?

 

The one thing I'll need to remember is that the cats stole a pound block of it

and ate it plain. Stupidly I had left it on the counter unguarded for about 3

minutes.

 

Jeanne in GA

 

 

 

 

 

 

[Guest guest]

Are you sure it wasn't fake chicken? I know of 2 Chinese restaurants in my area

and they serve several types of " fake " meats, chickens and even fish in

traditional dishes that are soy or mushroom based but have the texture you

describe.

:-)

 

, Jeanne B <treazured wrote:

>

> A Chinese restaurant we like here in town made a chicken-less sesame chicken

for me using tofu and it was wonderful. The problem is now I want it again and

would rather make it myself. So the question is, has anyone made sesame chicken

(less) with tofu? If so, should I mash out the excess fluid first and then

freeze? I'm not sure how they did it but the texture of the tofu was very

chicken-ish. I know it wasn't chicken because it didn't make me sick, lol.

>

> It was so good. Any ideas, oh great makers of edible tofu?

> Jeanne in GA

>

>

>

>

>

>

[Guest guest]

I couldn't find the stir fry recipe...anyone know what it is listed under?

 

 

 

 

________________________________

Jeanne B <treazured

 

Saturday, July 18, 2009 8:45:47 PM

Re: Re: Sesame chicken without the cluck and

feathers question

 

 

I'm pretty sure it will absorb the flavors; there was a stir fry recipe which

Donna posted  a long way back that was really good. I'm debating do I freeze it

after draining, then put in the sauce or marinate first then squish and freeze

or do I squish out the fluid, freeze then marinate?

 

The one thing I'll need to remember is that the cats stole a pound block of it

and ate it plain. Stupidly I had left it on the counter unguarded for about 3

minutes.

 

Jeanne in GA

 

 

[Guest guest]

Yes, it definitely was fake chicken. I watched him cutting cubes of tofu off a

block he took out of the refrigerator. I don't think my adored TVP chicken-less

chunks would quite work, though. Crazy how things with the same core ingredients

can taste totally different.

 

Jeanne in GA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

What do you need a tofu maker for? I used to make tofu with the usual kitchen

utensils before it became available in the shops. Right, it was a little

time-consuming, and lots of hot water, but simple and satisfying. I used lemon

juice as a coagulent.

Has anyone ever made soya yogurt with a vegan starter?

Israel

 

 

 

 

________________________________

Scott <chem_fun

 

Sunday, 19 July, 2009 21:22:45

Re: Sesame chicken without the cluck and feathers

question

 

 

Have you considered making your own Tofu? There's a start up cost, and time

involved to make the Tofu. You know that it's fresh, and you can adjust the

firmness. I hate really soft tofu.

 

http://www.soymilkm aker.com/ order.html

 

$100 for the maker

$25 for the wood press, cotton cloth and 16 oz of nigari

 

Soy beans vary in price depending on if you can get them local or

organic...either way it's probably cheaper than buying at the store.

 

 

 

 

 

 

 

 

[Guest guest]

Is there not a 'Sell by' date on all perishables?

Israel

 

 

 

 

________________________________

Cherie <csulery

 

Monday, 20 July, 2009 23:43:58

Re: Sesame chicken without the cluck and feathers

question

 

 

I work at Walmart and buy most of my tofu there too and the tofu should not look

like blue cheese. That produce guy didnt know anything about tofu and was just

trying to tell you what he could to get you to buy the stuff. You should talk to

the store manager about that.

 

Cherie

 

, Jeanne B <treazured@. ..> wrote:

>

> Nope, can't get Veet. It's a miracle that we can even find tofu within 50

miles. I just discovered that it will be cheaper to buy tofu online than paying

almost $6 for a small block of the stuff. It isn't supposed to normally have

mold on it, right?  Stuff I bought at Wal Mart looked like blue cheese and the

produce guy says that is normal. Um....pass.

>

> Jeanne in GA

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