The Cellar - View Single Post

Yelof · 05-21-2004, 06:02 PM

Deep fry briefly the tofu (firm) then roll in beaten egg, followed by a mix of breadcrumbs and sesame seeds, drop back in the deep fry pan. Serve with some sort of dip, a garlic yogart is my fav.

I find if you freeze or deep fry tofu before using it to reduce the water content it adds to the texture and flavour.

If yopu want to use soft Tofu I suggest that you treat it as a cheese and add it to very sausy food in order to break it down in the sauce, it adds a bit of body and protein to the sauce.

Try seitan instead, it is made from wheatgerm and is easier to cook because it actually has a flovour itself.

I am not to keen on tofu or seitan more then say once a week and I normally use pulses or beans to add protein and flavour to my meatfree diet

05-21-2004, 06:02 PM	#12
Yelof neither here nor there Join Date: Apr 2002 Posts: 179	Deep fry briefly the tofu (firm) then roll in beaten egg, followed by a mix of breadcrumbs and sesame seeds, drop back in the deep fry pan. Serve with some sort of dip, a garlic yogart is my fav. I find if you freeze or deep fry tofu before using it to reduce the water content it adds to the texture and flavour. If yopu want to use soft Tofu I suggest that you treat it as a cheese and add it to very sausy food in order to break it down in the sauce, it adds a bit of body and protein to the sauce. Try seitan instead, it is made from wheatgerm and is easier to cook because it actually has a flovour itself. I am not to keen on tofu or seitan more then say once a week and I normally use pulses or beans to add protein and flavour to my meatfree diet