Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I have used extra firm tofu in chili in the crok also. It's even better if you freeze the tofu and thaw and then use. It picks up that chunky texture. Hey what is wrong with the Canadian hockey team anyway, you better yell at them !!! I know it was a pleasure to see Belbin.Agosto win the silver last night. Couldn't believe how many of the ice dancers fell. Donna --- cd trader <realshows wrote: > I never thought of doing this before - cuz we all > know > what happens when you over cook tofu. But I was > making a croc pot stew this weekend and decided to > throw in some chi=unks of extra firm - turned out > amazing - it absorbed all the flavours of the other > veggieds and tomatoes while still staying soft - > highly recomended to all > > I better get back to watching tv, I can't believe > how > bad the Canadian men are doing in the hockey > competition in the olympics... > > Mike > > > my trade lists > > http://www.geocities.com/realshows > > my launch radio station > > http://launch./lc/?rt=0 & rp1=0 & rp2=1281193352 > > > > > Tired of spam? Mail has the best spam > protection around > > " If I'm free, it's because I'm always running. " Source: Jimi Hendrix Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I used to freeze it and then thaw and drain it and then cook with it. But the best texture comes when you throw frozen tofu into boiling water, then marinate, and then cook.... Kristi Quote Link to comment Share on other sites More sharing options...
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