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Old 04-26-2009, 04:05 PM   #1
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Tofu Questions ISO TNT answers

I am starting to really like tofu, but I need help on a few specific questions.

1. Preparation.

Usually, I fry it in oil then toss with a sauce. It comes out great this way.
I was wondering if it would be OK if I stir fried it in minimal oil?

Sometimes I coat it in corn starch, is this necessary to do this? I like it crispy.

2. Recipes

Please attach any tofu recipes you may have.

Thank you!

EDIT:

Cooking with Light Firm Tofu.

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Old 04-26-2009, 04:53 PM   #2
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You can replace the meat with tofu in any stir-fry recipe. I've never cooked with it, so I don't have other advice, sorry.
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Old 04-26-2009, 04:54 PM   #3
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I've attached two of DW's and my favorite tofu recipes, one very simple and one a little more complex.

The simple one is Baked Tofu Szechwan Style, which is in a spicy peanut sauce. It's foolproof and very good over plain steamed rice.

The more complex one is Ma-Po Dou-Fu, or "Old Pockmarked Mrs. Chen's Bean Curd," which is traditional Chinese street food. This version is far better than any I've ever had in a Chinese restaurant, perhaps because restaurants take a lot of shortcuts with it. It's worth the effort to make it right. Also served over plain steamed rice.
Attached Files
File Type: pdf Baked Tofu Szechwan Style.pdf (27.5 KB, 197 views)
File Type: pdf Ma-Po Dou-Fu.pdf (12.6 KB, 83 views)
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Old 04-26-2009, 05:10 PM   #4
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Quote:
Originally Posted by Scotch View Post
I've attached two of DW's and my favorite tofu recipes, one very simple and one a little more complex.

The simple one is Baked Tofu Szechwan Style, which is in a spicy peanut sauce. It's foolproof and very good over plain steamed rice.

The more complex one is Ma-Po Dou-Fu, or "Old Pockmarked Mrs. Chen's Bean Curd," which is traditional Chinese street food. This version is far better than any I've ever had in a Chinese restaurant, perhaps because restaurants take a lot of shortcuts with it. It's worth the effort to make it right. Also served over plain steamed rice.
Thanks for the recipe, that Ma-Po Dou Fu looks really great! I'll let you know how it turns out, expect me to bump this thread in a day or two and ill try to get a picture of it.
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Old 04-27-2009, 04:30 PM   #5
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I would recommend using firm tofu in a stir fry.

I usually marinate the cubed tofu and add it to the other
ingredients in the stirfry late in the cooking.

In Chinese markets you can find pre-marinated tofu in different
'flavors' , fried tofu and pressed mrinated tofu.
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Old 04-28-2009, 12:40 PM   #6
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Came out pretty great, I even added cooked hot chiles for a bit of a kick. No picture but feel free to continue posting tofu recipes. I love it.
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Old 04-28-2009, 12:57 PM   #7
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Scotch, I printed them both. They sound

terrific.
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Old 04-28-2009, 08:31 PM   #8
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Glad you liked it, but I can't take credit for writing it.

Try the other one -- Chinese/vegan comfort food.
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Old 04-28-2009, 09:45 PM   #9
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Scotch:

Love the recipes, and especially the way you submitted them; so easy to print out.

Thanks

Dave
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Old 04-28-2009, 10:07 PM   #10
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16 Tofu Recipes from my blog.
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