Oh Wise Tofuties, help me change this Jeanne

July 18, 2006

Jeanne, get a block of extra firm tofu, cut it in half lengthwise. Lay on paper

towels and press as much water out of it as possible. Cut into cubes, now

lightly oil a cookie sheet and bake the cubes for about 20 minutes on 350 this

will make them chewy, them poke fork holes in the cubes and marinate and proceed

with the recipe. I know it's too hot to use the oven so you can try this, cut

the extra firm tofu in cubes and freeze over night, when you thaw them the next

day most of the water will recede and them poke holes in the cubes and marinate

and proceed with your recipe. This is what I would do and have done in the

past. It always works for me.

Hope this helps you tofiholic.LOL

Donna

treazure nunya noname <treazured wrote:

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

" Now while I shower in the rain

I watch my dolphin swim away

The one who listens to the surf

Can feel the pulse beat of the earth

And like my dolphin swims so free

The sun does swim into the sea. "

Source: Behind the Sun - Red Hot Chili Peppers

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

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July 20, 2006

Hi Jeanne:

You could use tofu however I would suggest the freezing,thawing, pressing and

marinating it. Or you could use chickless patties, or Veat if you are not vegan,

or the morningstar meal starters.

If you use the tofu you could marintate it in a mixture of the wine, soy sauce,

hot chile paste and water that are in the recipe already.

Please let us know what you used and how you liked it.

Gayle

treazured

Tue, 18 Jul 2006 5:33 PM

Oh Wise Tofuties, help me change this