Lookin good! How long do you leave your tofu pressed like that?
They're just there for weight but I am throwing in the bamboo shoots at kids request
i am also currently obsessed with making delicious tofu fried rice. you have probably been making it for longer than i have, but my recipe is somewhat self-invented and i am very proud of the end product. my last batch i cooked enough for like... 11 servings? i am in love. it is basically all I eat now and im losing a lot of weight because of it
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That looks delicious! I need to practice my fried rice, it's not great
if you want any tips I would recommend using this for rice seasoning: https://badiaspices.com/product/fried-rice-seasoning-126-oz/ (this spice brand is a favorite of mine) and maybe a bit of that on vegetables too
some lemon pepper seasoning, garlic/onion, for everything including the rice, cut the veggies up really tiny so that they mix in with the rice better.
for my tofu i always freeze overnight and then dethaw and press for 35ish minutes then dice them, flavor it in a bit of artificial chicken flavoring and then add the lemon pepper and more of the other seasonings i used on the veg and rice.
one thing i really like about tofu fried rice is that it typically leaves me feeling satisfied with what I ate, without feeling overstuffed or wanting a second serving, which I cannot say about many foods
Very helpful, believe I've been adding the sauce too early, wok definitely doesn't seem hot enough even with the flame all the way up, and it ends up soggy
thats gonna be good!! also i use the same brand of sesame oil!
Who cares how many dishes you're using when your butler washes them all for you?
I tried that actually, "you're um.. like fired", I said. But they were like, "no you", and the by now familiar sound of a zipper retracting. Suffice to say I lost the argument yet again!
Hi are you me? I was just browsing while waiting for my rice to finish for my tofu bok choy stir fry
It's a jar of House of Tsang Szechuan Spicy Sauce, rice wine vinegar, garlic and ginger through the microplane, about 1 tsp sesame oil. I will sometimes do it from scratch, it's basically the same except with a shit ton of soy sauce, 1+ cup, pepper flakes or chili oil, then you whisk up a couple tbsp corn starch into cold water and add it once the sauce is heated to thicken.
