Elaine browning tofu

[Guest guest]

Go to the Asian market and get a packet of bean curd. They have many brands.

It's very firm, some of the blocks have been quickly deep fried. What I do is

drain and I caramelize the diced blocks in a mixture of teriyaki marinade and

soy sauce on a slow simmer. The teriyaki has enough sugar to thicken as it

browns. Try to find a thick teriyaki marinade or make your own.

When done add to your finished stir fry. Spoon over steamed rice, etc.

I like it tossed with steamed veggies.

 

 

 

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

--- On Wed, 10/29/08, Elaine moses <hecate633 wrote:

 

Elaine moses <hecate633

 

Which brings me to my first question.... when I go to a Chinese or Thai

restaraunt, their tofu is lightly browned on each side, and has a distinctive

texture. When I get hard tofu at the store, and I try to brown it, I end up

using too much oil and it burns. What can I do to fix this issue?

 

Blessed be,

Elaine

[Guest guest]

thanks, I will try that. And it sounds much healthier than trying to brown it in

oil. Mermaid

 

: thelilacflower: Wed, 29

Oct 2008 11:24:07 -0700 Elaine browning tofu

 

 

 

 

Go to the Asian market and get a packet of bean curd. They have many brands.

It's very firm, some of the blocks have been quickly deep fried. What I do is

drain and I caramelize the diced blocks in a mixture of teriyaki marinade and

soy sauce on a slow simmer. The teriyaki has enough sugar to thicken as it

browns. Try to find a thick teriyaki marinade or make your own.When done add to

your finished stir fry. Spoon over steamed rice, etc.I like it tossed with

steamed veggies. " Tolerance of other opinions builds thy inner peace " Source:

Dalai Lama--- On Wed, 10/29/08, Elaine moses <hecate633 wrote:

Elaine moses <hecate633Which brings me to my first question....

when I go to a Chinese or Thai restaraunt, their tofu is lightly browned on each

side, and has a distinctive texture. When I get hard tofu at the store, and I

try to brown it, I end up using too much oil and it burns. What can I do to fix

this issue?Blessed be,Elaine

 

 

 

 

 

_______________

When your life is on the go—take your life with you.

http://clk.atdmt.com/MRT/go/115298558/direct/01/

 

 

[Guest guest]

You're welcome. I think you are going to enjoy it very much.

Donna

Sent via BlackBerry from T-Mobile

 

 

Elaine moses <hecate633

 

Wed, 29 Oct 2008 18:57:02

 

RE: Elaine browning tofu

 

 

 

thanks, I will try that. And it sounds much healthier than trying to brown it in

oil. Mermaid

 

: thelilacflower: Wed, 29

Oct 2008 11:24:07 -0700 Elaine browning tofu

 

 

 

 

Go to the Asian market and get a packet of bean curd. They have many brands.

It's very firm, some of the blocks have been quickly deep fried. What I do is

drain and I caramelize the diced blocks in a mixture of teriyaki marinade and

soy sauce on a slow simmer. The teriyaki has enough sugar to thicken as it

browns. Try to find a thick teriyaki marinade or make your own.When done add to

your finished stir fry. Spoon over steamed rice, etc.I like it tossed with

steamed veggies. " Tolerance of other opinions builds thy inner peace " Source:

Dalai Lama--- On Wed, 10/29/08, Elaine moses <hecate633 wrote:

Elaine moses <hecate633Which brings me to my first question....

when I go to a Chinese or Thai restaraunt, their tofu is lightly browned on each

side, and has a distinctive texture. When I get hard tofu at the store, and I

try to brown it, I end up using too much oil and it burns. What can I do to fix

this issue?Blessed be,Elaine

 

 

 

 

 

_______________

When your life is on the go—take your life with you.

http://clk.atdmt.com/MRT/go/115298558/direct/01/