Now, what do I do with 2/3 of a block of tofu? I’m not especially fond of it except when it’s mixed well into Asian dishes. We still have a lot of curry left and it’s pretty soupy, so should I just chunk up the tofu, fry it up, and toss it in? Or does anyone have some amazing tofu recipe* they could share?
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*Hah! I typed “receipt” first, because I really am stuck in the past.
3 comments:
DEEP FRIED tossed in honey garlic or bbq sauce.
Sometimes you can toss tofu in a blender, and it makes a good "almost dairy like thickening" consistency in things, depending on which type of tofu you have. If it's extra firm, it won't do that well... and then I recommend frying it up before tosing it in something. But if it's soft tofu, it will make the curry creamier.
Angell: Ooh, that sounds yummy!
Cat: It's extra firm, so I might just fry it up and toss it into the curry tonight. The curry is pretty liquid-y.
Thank you both! (And if anyone else has suggestions, please continue to throw them at me. I'm always looking for new cooking ideas.)
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