Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 you could do it without freezing the tofu, but I know that freezing the tofu does change the texture to make it firmer/chewier. This sounds good, I may try it! ~Danielle , Jeanne B <treazured wrote: > > No recipe, sorry, just google sesame chicken - there are many recipes for sesame chicken. I bought the firm tofu and squashed any extra fluid out, froze it a bit, cut into cubes and marinaded it in teriyaki sauce (just the common old Kikkoman), then coated it in a corn starch/flour mixture and lightly deep fat fried it. Added the cooked sauce (mostly honey, soy sauce, toasted sesame seeds), served with rice. It felt like chicken, tasted like the sesame/honey sauce and was eaten by our son who dropped over (whose mouth refuses to eat tofu but has eaten it) and pronounced good. > > Thanks go to Donna, PT and the group for holding my hand and leading me to tofu. I am not sure if it was completely necessary to freeze the tofu to give it a more mea$ ish texture - input? > > Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 We had it for dinner last night and it was good. The tofu did tend to crumble in the marinade, but it sure tasted good. Katie Quote Link to comment Share on other sites More sharing options...
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