Re:tofu-na Linda and Mike try this

[Guest guest]

No, don'tcook nori but this is an idea. I take a nori wrapper and shape it like

a cone and close the bottm end and fill with the tofuns. It's very ood that way

also, it will add the sea taste if you don't have kelp/

Smiles, Donna

 

linda <lindai81 wrote:

I never have any problem with the kombu in my soups/beans anything that cooks

for a bit. I get it shredded at the Asian store here and really enjoy it. It

adds to the flavor and thickens up the sauce a bit. It was the use of the nori

in a bean soup that was a problem. It is great for sushi, but sure didn't like

it when it didn't soften up properly and got stuck. That is why I was wondering

if Nori wouldn't be a problem and if one shouldn't then use the powder instead

in the tofu-na.

linda

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