Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I've also heard that if you freeze them and then slice and marinate them, the texture isn't quite so " tofu-ish. " I'm a huge texture-picky person, so it scares me a tad. But I've had enough tofu lately in things that I think I'm ready for the challenge. =) I'll let you know how it goes. Christiane , " alucard_man " <alucard_man wrote: > > Marinate the tofu steaks and I'm sure you will like them. > I do not like to try new foods and I will eat these a few times a > week now. I'm picky and will pick all the sesame seeds off a roll. > Mo > > > , " britton618 " > <cl.britton@> wrote: > > > > I still haven't mustered up to the tofu steak yet, but it does > sound > > like it would go well together. > > Maybe I'll have to be brave this weekend and give it a try! > > Christiane > > > > > > , Donnalilacflower > > <thelilacflower@> wrote: > > > > > > I think this would be awesome over browen rice or a > > > tofu steak. > > > Donna > > > > > > --- britton618 <cl.britton@> wrote: > > > > > > > Some of you might look at the ingredients of this > > > > and immediately be > > > > turned off by the combination. I have to admit that > > > > even I was > > > > skeptical the first time I tried it. However, it is > > > > such a wonderful > > > > combination of flavors, that it's hard to resist. > > > > You start off with > > > > the sweetness of the peanut butter and honey, > > > > followed by the > > > > tanginess of the lemon juice and garlic, and then > > > > it's all rounded > > > > out with a nice heat. > > > > This is fabulous with pretzels, spread on toast or > > > > crackers, on > > > > celery, or whatever else strikes your fancy. See the > > > > finished > > > > product at http://28cooks.blogspot.com. > > > > > > > > 7th Circle Peanut Butter > > > > 1/2 c peanut butter > > > > 1/4 c peanut oil > > > > 2 tbsp dried onion flakes > > > > 1 clove garlic, minced > > > > 1/4 tsp garlic powder > > > > 1 1/2 tsp honey > > > > 2 tbsp lemon juice > > > > 2 tsp soy sauce > > > > 3/4 tsp cayenne pepper > > > > 3 tbsp hot water > > > > > > > > Combine all ingredients in a small saucepan over low > > > > heat. Stirring > > > > constantly, heat until it starts to bubble. Do not > > > > burn!! After a > > > > minute of bubbling, place in a jar and allow to > > > > cool. Store in the > > > > refrigerator. > > > > > > > > Enjoy!! > > > > Christiane > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > " Life's just much too hard today, " > > > I hear ev'ry mother say > > > The pursuit of happiness just seems a bore > > > And if you take more of those, you will get an overdose > > > No more running for the shelter of a mother's little helper > > > They just helped you on your way, through your busy dying day > > > Source: Mother's LIttle Helper - Rolling Stones > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam protection around > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 > I've also heard that if you freeze them and then slice and marinate > them, the texture isn't quite so " tofu-ish. " > I'm a huge texture-picky person, so it scares me a tad. But I've had > enough tofu lately in things that I think I'm ready for the > challenge. =) > I'll let you know how it goes. Someone on here also mentioned they're even chewier if you toss the frozen tofu directly into a boiling liquid, without thawing. I haven't tried it yet, but it sounds cool. Quote Link to comment Share on other sites More sharing options...
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