Firm tofu specifically.
I usually make Indian food but want to try making dishes from other cuisines. Please give me your suggestions and recipes
Many western people I talk to like mapo doufu (麻婆豆腐). It is spicy and from Sichuan province. The name refers to an old woman with pockmarks. It is friendly to vegan and non-vegan depending on what you put in. Usually it is made with soft, but it can work with others. I can write you a recipe but it will probably not have units as I work by feeling. There are many online too.
Yeah, there are a lot of good Chinese recipes for tofu. My favourite ones are the dry tofus, where you take dry sliced tofus and fry that shit up with peppers and whatnot. Also I love frozen tofus, the ice crystals that forms in it turns it into a sponge that's great for soups.
This is the correct answer.
If I had to pick a suicide method it would be replacing my blood with that sauce intravenously.
It's unironically as good as that terrible Rick and Morty meme.
Sichuan
Iron Chef Chen made me to want to try spicy Sichuan cooking, might give this a go.
I honestly find the texture offputting except for the fried crispy crust, so I dice it up extra small and blast it in a hot pan until it turns into a million tiny croutons. It basically acts like crumbled meat at that point and I just throw them in whatever, the tougher texture holds up.
I've probably accidentally re-invented boca burger or some shit, I don't know anything specific to tofu I just know what tastes good :shrug-outta-hecks:
This sounds like a good idea. I never liked the texture of tofu either that much since it reminds me of paneer and I enjoy paneer a lot more. Of course I've had that a million times more so that's why
https://www.maangchi.com/recipe/dubu-jorim
dubu-jorim (spicy braised tofu). It’s tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It’s a delicious side dish for rice, noodles or porridge, and tastes meaty even though it’s a totally vegetarian dish.
Good with broccoli and/or rice. It’s delicious, I eat it on the regular
This looks awesome! I've got broccoli I've been meaning to use
idk i just season it, pan fry it, and put it in rice. not exactly emril the gassy over here but i wanna know what other people do too.
There’s a plant based food service called purple carrot that has all their recipes online - recommend looking at that. I made general tso’s tofu from there recently.
https://www.purplecarrot.com/plant-based-recipes/general-tso-s-tofu-with-quinoa-steamed-broccoli-d44d2ae1-8eae-4f4a-ba9c-13b969f0d209
Chop it up into thin slices and pan sear that motherfucker on both sides, whatever you do with it after that will be good as heck, i promise
That's a good idea! Coincidentally I think a bought like an instant miso soup mix a few weeks back
I don't really get instant miso mix, since making proper miso soup barely takes as long as it does to boil water and return to edible temp, depending on the ingredients you pick.
Be sure to add the ingredients in order of how long they need to cook, typically I'll pick some of the following:
If you add eggplant, carrot, or daikon they have to cook the longest, slice thinly, it has to boil for 8-15 minutes or so before you take it off heat.
Kombu, shiitake, green onions, red cabbage is 3-5 minutes.
For fish, boil the entire fillet for 30 seconds or so, remove, dice, and readd it when it's been taken off heat.
For bonito flakes, Wakame, tofu, 1-2 minutes or so. Typically you want silk tofu.
Finally, add the miso paste once you take it off heat. Stir constantly until the miso is dissolved.
Technically bonito flakes aren't vegan, they can be subbed for mushroom or veggi stock, probably. Maybe some vegan comrade has experience here?
Most of the time I make it I just use daikon, kombu, shiitake, green onions, bonito, tofu, wakame, miso paste. The bonito, tofu, and miso are really the only vital ingredients.
