Hi,I'm new

[Guest guest]

I've because a vegetarian courtesy of my naturalist doctor. I think

it might be because I might have ADd, so no animal protein for me,

including milk. I'll have to ask about eggs, I know I have the diet

menu lying about...

 

Anyhow, just wanted ot say hi, and hopefully I'll have a tofu burger

recipe to share in a few weeks. I'm trying out a pita, tofu teriyaki

wrap, which is still in the works.

[Guest guest]

Hi, I am new also.

 

 

 

I'll start by sharing my favorite tofu recipe since you mentioned tofu.

 

 

 

" Fried Dofu in Black Bean Sauce " . The aroma is just exquisite.

 

 

 

Ingredients

 

14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 "

 

3/4 cups Canola oil or peanut oil

 

2 cloves garlic, minced

 

1 heaping tsp of fermented black beans, mashed or chopped

 

1 bell pepper, julienned (or mix 1/2 red + 1/2 green)

 

1/2 Red Onion, cut into wedges

 

2 Scallions (also called spring or green onions)

 

1 heaping tsp of corn starch

 

1 tsp soy sauce

 

1/2 tsp sugar

 

1/3 cup water (for corn starch slurry)

 

1/2 tsp of Sambal Oelek (hot chili sauce), optional

 

 

 

Pat dry the tofu as you heat the oil in a non-stick skillet. Use a pair

of wooden chopsticks to test the oil (the tip of chopstick should fizzle

when the oil is hot enough). Using the chop stick, gently place the half

of your tofu into the oil. Work quickly and use a oil screen to minimize

splatters. After browning one side, about 2 minutes, turn them over to

brown the other side. Remove the tofu when browned onto a plae with

paper towels. Fry the second batch. (You can of course fry them all at

once if you used more oil and used a " spider " for turning and

picking up the tofu. Or you can buy the tofu pre-fried in the Asian

grocery). The oil can be saved for other uses.

 

 

 

Combine the corn starch, soy sauce sugar and water to make a slurry.

Heat up a wok or large skillet with a two tablespoons of oil, in high

heat to near smoking. Add the fermented black beans and garlic and

" chow " for one second, and immediately add the bell peppers.

Sauté for 30 seconds and add onion wedges and scallions and sauté

for another 30 seconds and return the fried tofu into the wok and

combine for another 30 seconds. Add optional sambal. Add corn starch

slurry to thicken.

 

 

 

Enjoy!

 

 

 

I don't want to start off with too much controversy, but I think it is

good to limit the amount of tofu you consume, perhaps once every two

weeks. Fermented soy products like tempé or miso is better for you.

 

 

 

 

 

, " alexandramajluf "

<alexandramajluf wrote:

>

> I've because a vegetarian courtesy of my naturalist doctor. I think

> it might be because I might have ADd, so no animal protein for me,

> including milk. I'll have to ask about eggs, I know I have the diet

> menu lying about...

>

> Anyhow, just wanted ot say hi, and hopefully I'll have a tofu burger

> recipe to share in a few weeks. I'm trying out a pita, tofu teriyaki

> wrap, which is still in the works.

>