Oh Wise Tofuties, help me change this

[Guest guest]

I told you, it is all Donna and AJ's fault for getting me to eat tofu

and like it. But I need help changing this to tofu without it

squeaking against my teeth. This is one of the things I have actually

missed having. How do I do the tofu? Should I use the chickless

patties? Should I freeze the tofu? Press? I can make puff pastry,

phyllo and even strudel but when it comes to tofu, I am the neophyte!

 

Spicy C*****n with Water Chestnuts

2/3 cup c*****n mea*

1/2 tablespoon cooking wine or sherry

1 tablespoon cornstarch

1 tablespoon soy sauce

1/2 cup oil for frying

1 tablespoon chopped green onion

1 tablespoon chopped ginger root

1 garlic clove, minced

1/2 tablespoon hot chili paste

8 water chestnuts (the original recipe was talking about raw

chestnuts, I used a can of them), chopped

1/2 tablespoon cooking wine or sherry (yes, another one, not a

misprint)

1 tablespoon soy sauce

1 and 1/2 tablespoon water

2 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon white vinegar

Dash sesame oil

Dash Szechuan peppercorn powder

 

Cut the c*****n into 1/2 inch cubes. Add 1/2 tablespoon cooking wine

or sherry, 1 tablespoon cornstarch, 1 tablespoon soy sauce. Toss.

Marinate for 20 minutes. Befpre stor-frying, add 1 tablespoon oil

and mix so that the cubed protein of choice will seperate easily

during frying. Dice the water chestnuts, mix with the green onion,

wine, soy sauce, water, sugar, cornstarch, white vinegar, sesame oil

and Szechuan peppercorn powder. Preheat wok, cook protein. Remove

from wok and let drain. Remove oil from wok (I don't know why it

calls for that, but...) Reheat wok, add 2 tablespoons oil. Add water

chestnut mixture, stir fry till fragrant. Add protein. Turn heat to

high, stir fry till mixed together. Plate up. Szechuan peppercorn

powder can be omitted.

 

 

So tell me how to do the tofu in the place of the c*****n. I vaguely

recall from when I last made this (over 20 years ago) that I added

onions because I really like onions. Thank youuuuuuuuu, Jeanne in

Georgia