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Post by sharon on Aug 13, 2012 5:07:49 GMT -6
herbivoracious.com/2012/05/how-to-make-tofu-really-freaking-delicious-tofu-101.htmlThis technique produces the best tofu I have ever had. Brining it, even for such a short time, does something that creates a crispy texture that is so good! My son ate them like chips and couldn't stop until it was gone. My niece and I dipped them in a variety of sauces and ate them like nuggets. The outcome was plain in taste, although a bit salty (I'm going to try less salt next time and see if I can get the same texture). These could then be used in any dish or sauce. As an experiment I put two in a container in the fridge before we sat down to eat (I had a feeling there wouldn't be any left if I waiting, based on everyone's reaction to the taste test we had just done) and I'm curious to see how they keep and if the texture is still OK. They would be a great lunchbox food if so!
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Post by ReneeW on Aug 13, 2012 9:24:17 GMT -6
Mmmm this sounds fabulous! Thanks, Sharon! May I ask what kind of dipping sauces you used?
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Post by sharon on Aug 13, 2012 19:22:07 GMT -6
It was all bottled sauces - I didn't make any of them. I put out: A spicy Szechwan sauce Terriyaki Sauce Soy Sauce Spicy peanut sauce Sweet and sour sauce
I mixed the Szechwan sauce with the terriyaki for a spicy sweet combo and my niece used the spicy peanut sauce.
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