Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 I prefer the medium tofu myself and I pat the water out before I use it in a recipe. Petro Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 I use the firm or extra firm. I freeze it. Then I defrost it and use the " dry fry and marinate " method that someone posted here. I really liked it that way. And I marinate it in Annie's Naturals Mango Cilantro marinade, then add it to my stir fry. I do crumble it for lasagna. Petro B wrote: > > > I prefer the medium tofu myself and I pat the water out before I use it > in a recipe. > Petro > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I don't like the tofu you buy in the stores so we make our own tofu using soy milk that we also make. It is rather easy when you have a good soy milk maker and it is really worth it. And it pays for itself in the long run. We have a Soyajoy but there are others that probably are good too. They also sell a tofu press kit and directions that are easy to follow. We now look forward to our tofu dinners! Susan , Sue Ruger <kup wrote: > > I use the firm or extra firm. I freeze it. Then I defrost it and use > the " dry fry and marinate " method that someone posted here. I really > liked it that way. And I marinate it in Annie's Naturals Mango Cilantro > marinade, then add it to my stir fry. I do crumble it for lasagna. > > Petro B wrote: > > > > > > I prefer the medium tofu myself and I pat the water out before I use it > > in a recipe. > > Petro > > > Quote Link to comment Share on other sites More sharing options...
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