Post AJ75sY6snSXcK31eFM by LaCrecerelle@digipres.club
(DIR) More posts by LaCrecerelle@digipres.club
(DIR) Post #AJ75nhnhL8wMvfk5h2 by Ricardus@mastodon.sdf.org
2022-05-04T16:00:38Z
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Why would anyone cook with anything less that firm tofu? I mean, I use extra firm so it keeps its shape.
(DIR) Post #AJ75sY6snSXcK31eFM by LaCrecerelle@digipres.club
2022-05-04T16:01:29Z
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@Ricardus If I'm making Tofu Scramble I tend to want to use softer stuff - but I also use extra-firm for marinading, coating, baking, etc.
(DIR) Post #AJ75uwzxEYX45hvidM by Ricardus@mastodon.sdf.org
2022-05-04T16:01:58Z
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@LaCrecerelle Tell me about tofu scramble.
(DIR) Post #AJ7636NUFEPzUvp8vQ by LaCrecerelle@digipres.club
2022-05-04T16:03:25Z
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@Ricardus The best scrambled egg substitute ever, also works great if you're making like a hash or something paneer-like.Basically hand-mince soft tofu, toss with desired spices, and cook as if you'd cook scrambled eggs.DELICIOUS, especially if you're making it for breakfast.
(DIR) Post #AJ76geqg16hdhWL4qW by ldbeth@mastodon.sdf.org
2022-05-04T16:10:33Z
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@Ricardus You can fry soft tofu with a frypan to get firm surface and still get the softness inside. it requires some skills to avoid tofu stick on the pan though.
(DIR) Post #AJ77KTnAXnvwzcgdf6 by Ricardus@mastodon.sdf.org
2022-05-04T16:17:45Z
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@ldbeth What else do you put in?
(DIR) Post #AJ77tcDjCRJ9GhrbRQ by ldbeth@mastodon.sdf.org
2022-05-04T16:24:08Z
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@Ricardus Salt, scallion, optionally pork pork lard.
(DIR) Post #AJ77ubTnRJPFGCqnSK by Ricardus@mastodon.sdf.org
2022-05-04T16:24:19Z
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@LaCrecerelle I'll have to try it one of these days.
(DIR) Post #AJ7LgJjW1S3lWbHjU0 by holorose@mastodon.sdf.org
2022-05-04T18:58:35Z
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@Ricardus taco "meat" or something crumbly like that?
(DIR) Post #AJ7MFMpKVmrxFtiYjY by kadin@mastodon.sdf.org
2022-05-04T19:04:54Z
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@Ricardus I always figured it perhaps had something to do with shipping it wet? Maybe an "extra-ultra-firm" tofu wouldn't transport or keep well?I actually have a tofu press*, which is literally just two pieces of plastic with long machine screws to tighten them together, to further wring the moisture out of tofu before sautéing it to a light brown, which is how I like to include it in most of my family's recipes.* Specifically this thing: https://www.eztofupress.com/about-the-product#food #tofu #cooking
(DIR) Post #AJ7atit9Iz5ucUdpaK by Ricardus@mastodon.sdf.org
2022-05-04T21:49:05Z
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@kadin I'm not sure I made my point in the initial post. Basically I was questioning the need for the really soft tofus. I have never used them.
(DIR) Post #AJ7zoZ231P0pSNRN3I by Fishercat@kith.kitchen
2022-05-05T02:28:16Z
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@Ricardus Soft tofu is preferable if you want a soft, creamy texture on your finished product. Like scrambled tofu, as @LaCrecerelle mentioned, or in desserts where it's used instead of dairy. I've had chocolate "cream" pie where the base was tofu. It was really nice.
(DIR) Post #AJ7zuougt7fcRuyyS8 by Ricardus@mastodon.sdf.org
2022-05-05T02:29:25Z
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@Fishercat @LaCrecerelle Ahhhh, that makes sense. I've never had dessert tofu yet, but will try some if anyone wants to make it. 😉
(DIR) Post #AJ801d8n3Zh3xqpC1A by LaCrecerelle@digipres.club
2022-05-05T02:30:38Z
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@Fishercat @Ricardus gladly, if you’re ever in London yell in my general direction for tofu deliciousness!
(DIR) Post #AJSwxLZRopcoSkb6oK by ehashman@kith.kitchen
2022-05-15T05:05:10Z
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@Ricardus I prefer using soft tofu in tofu stew or mapo tofu. Also good in miso soup. It's delicate so I add it last, just enough to heat through. The texture is custardy and divine :)
(DIR) Post #AJSyzlQwpe1pA8tzkW by Ricardus@mastodon.sdf.org
2022-05-15T05:28:02Z
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@ehashman Send recipes!
(DIR) Post #AJT06ixMXZ5TSdwkIC by ehashman@kith.kitchen
2022-05-15T05:40:29Z
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@Ricardus I like https://www.seriouseats.com/the-best-vegan-mapo-tofu-recipe although I simplify and modify it a bit (I only use dried shiitakes for mushrooms, leave out most optional ingredients, add chopped leeks for some extra veg)
(DIR) Post #AJT0CQYnqjma8zB89w by Ricardus@mastodon.sdf.org
2022-05-15T05:41:33Z
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@ehashman Thanks!