Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 Thanks Sharon....I'll have to go to the website and see what is out there. I haven't looked yet. Bonni Sharon Zakhour <sharon.zakhour wrote: You asked for it, Bonni! I just typed that puppy in. :-D Sharon Bonni Feltz wrote: > I've never been successful with Tofu but this sounded good and better yet....with clear instructions on what to do with tofu. I might try this one. Thanks. - Bonni Sick sense of humor? Visit TV's Comedy with an Edge to see what's on, when. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 Don't forget to look in the substitues folder here in the recipe area %2ARecipes/ and then the soybased recipes, you will find a folder with a bunch of good TNT tofu recipes. Donna --- Sharon Zakhour <sharon.zakhour wrote: > Oh, yum yum yum yum, Icarus! There are LOTS of > recipes for this, but > the one I have been using for YEARS is from the > Greens cookbook by > Deborah Madison. It's a 4th of July tradition! You > have to drain the > tofu for awhile. You take a block of firm tofu and > place it on a > cutting board. Lift one end of the board up an inch > or two (stick > something under it to hold it in place) and tilt the > other end towards > the sink. Place another cutting board (or a cookie > sheet) on top and > place some heavy cans on that. After 30 minutes or > so (can be more), it > is drained. > > Meanwhile, make the marinade. (I'll have to look up > the recipe.) Cut > the tofu into cubes (a bit more than an inch in > size) and place them in > a bowl with the marinade. Refrigerate for a day or > two. (Can be more.) > > Then, you skewer those puppies along with some > veggies (it's a kebab), > brush them with marinade #2 (again, I have to look > it up) and place them > on the grill. > > HEAVEN!!!! I suggest you make up TWO blocks of > tofu, this is so good. > > Gee, wish I still had a grill! > > Sharon > > icarus_imbued wrote: > > I've heard from various sources that you can > marinate tofu. That's not > > too big a surprise since I am also told that tofu > takes on the flavor > > of whatever you cook it with. I wanna know how > you'd go about making > > marinated tofu, how you would serve it, and with > what you would serve it. > > Do you cube it up, drizzle some BBQ sauce (or > Tequila Lime marinade, > > or what have you) over it and let it sit for a > while, then throw it in > > with stir fry? Do you slice it, marinade it, then > serve it with a side > > of seasoned rice and some steamed veggies? (that > sounds kinda good, > > actually) I'm just all kind of confused but I want > to try it since > > I've never really cooked with Tofu and I want to > try new options for > > meal planning. > > If anyone can help me, you guys can! Thanks a > million. > > --icarus > > > Music washes away from the soul the dust of everyday life. - Berthold Auerbach - ______________________________\ ____ Shape in your own image. Join our Network Research Panel today! http://surveylink./gmrs/_panel_invite.asp?a=7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 Before you press the tofu you will want to freeze it and then thaw it, then press it. I usually wrap the tofu in some paper toweling, place in a jelly roll pan and then put my cutting board on top of it and then I put a heavy book on top of that. I let the tofu press for about 45 minutes, then after I unwrap the tofu I slice it about 1/4 " thick, then marinate it. This process gives the tofu a nice texture otherwise I find it mushy. Gayle ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2007 Report Share Posted June 30, 2007 I've thought about drying tofu in the oven for a bit. Has anyone ever tried that? I'd really prefer that it be a lot firmer and drier as it will pick moisture back up in the cooking process -- at least the way I use it. Tina M. Hood My website: http://www.MAnotary.us Love to read – check out Book Crossing http://members.bookcrossing.com/r/bff2b08062d0102aa9ae , glpveg4life wrote: > > Before you press the tofu you will want to freeze it and then thaw it, then > press it. > I usually wrap the tofu in some paper toweling, place in a jelly roll pan > and then put my cutting board on top of it and then I put a heavy book on top of > that. I let the tofu press for about 45 minutes, then after I unwrap the > tofu I slice it about 1/4 " thick, then marinate it. This process gives the > tofu a nice texture otherwise I find it mushy. > > Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2007 Report Share Posted July 1, 2007 Gayle-Is it ok to leave tofu setting out on the counter that long while it's being pressed? Also, do you mean that the freezing and thawing gives it the better texture? -newbie Rebecca ______________________________\ ____ Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Games. http://sims./ Quote Link to comment Share on other sites More sharing options...
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