Between regular/ extra firm tofu

[Guest guest]

Difference being....The regular is mushy, and didn't work in my tofu peices, and

when the recipe called for extra firm tofu,and I noticed it this morning....I

should've gone to the store and bought it....lol,they were supposed to be cubed,

but turned out to be patties,and not even that...so, I coated them with

thickened terriyaki sauce, and they weren't that bad.

 

I mixed 2 ounces of tofu (use extra firm, plese donot do what I did.

 

a handful of mushrooms

 

a few peices slivers, of banana pepper

 

green onions

 

and a little tiny bit of cornstarch,

 

a tablespoon of nutritional yeast

 

Soy sauce, 2 tablespoons, into the food processor.

 

then put the tofu in the oven, very low temp to kind of firm it up. Remove it

from the oven after a few minutes.

 

Then, cut it into squares, brown it on the stove, and it's done...but use Extra

firm,and make doubly sure it is drained, three times, before even baking it.

 

--Rhonda (it is great being back and having vegetarian meals again...I really

don't know how people who live in Chicago can eat vegetarian.)