Guest guest Posted December 13, 2002 Report Share Posted December 13, 2002 Good points. And always cook your tofu cubes separately from the dish they're to be added to later. We use a small frying pan, then place them in the stir fry when serving. If you mix them in during cooking, you tend to get melted tofu all through things. On Friday, December 13, 2002, at 05:42 AM, (AT) (DOT) com wrote: > Hi, Anna > > The two sorts of tofu are meant for different purposes. Firm or regular > tofu > for cutting into cubes and frying etc...., so eating it more or less on > its > own, although in the context of a mixed dish either of fried rice and > vegetables, chinese style or Indian style (palak paneer etc...), while > silken tofu is better suited for smooth mixes, especially sweet, like pie > fillings (there are a gazillion recipes of tofu pumpkin pie on the web). > So > in that case you don't taste it at all, it just gives body and creamy > smoothness to things. > > Irene > You can tell the size of a man by the size of the thing that makes him mad. ~ Adlai E. Stevenson Quote Link to comment Share on other sites More sharing options...
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