Boyfriend away...

[smokingboot]

Time for tofu stir-fry.

You're supposed to press it between chopping blocks or put a weight on it or something. Not that this helps the flavour - nothing really does that - but apparently the texture can be improved.

I remember my first ever tandoori tofu burger. That was michelin starred compared to what I just ate.

Time for gin.

Comments

[semyaza.livejournal.com]

Can you only get the soft stuff? If so, try this. Freezing it changes the texture completely.

[smokingboot.livejournal.com]

Thank you for that link, I will certainly try the methods out. Something needs to be done, my tofu disintegrated like soggy paper. Tasted like it too.

[semyaza.livejournal.com]

You need one of these.

[smokingboot.livejournal.com]

Well now, that is an interesting contraption...I might just buy it, when I have a few spare shekels. Thank you for the link!

[caddyman.livejournal.com]

If you can marinade it for 24 hours before sitting on it in the freezer, you'd be surprised how much more flavour you can get out of tofu.

Plus: cold bum.

[smokingboot.livejournal.com]

Maybe a long marinade would help. I have tried it fried in ginger and spring onion, and it was very nice, but haven't managed to recreate it with any success.