Guest guest Posted October 28, 2009 Report Share Posted October 28, 2009 Difference being....The regular is mushy, and didn't work in my tofu peices, and when the recipe called for extra firm tofu,and I noticed it this morning....I should've gone to the store and bought it....lol,they were supposed to be cubed, but turned out to be patties,and not even that...so, I coated them with thickened terriyaki sauce, and they weren't that bad. I mixed 2 ounces of tofu (use extra firm, plese donot do what I did. a handful of mushrooms a few peices slivers, of banana pepper green onions and a little tiny bit of cornstarch, a tablespoon of nutritional yeast Soy sauce, 2 tablespoons, into the food processor. then put the tofu in the oven, very low temp to kind of firm it up. Remove it from the oven after a few minutes. Then, cut it into squares, brown it on the stove, and it's done...but use Extra firm,and make doubly sure it is drained, three times, before even baking it. --Rhonda (it is great being back and having vegetarian meals again...I really don't know how people who live in Chicago can eat vegetarian.) Quote Link to comment Share on other sites More sharing options...
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