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#tofu

16 posts14 participants0 posts today
Heikki Piirainen

En ilmeisesti ole ainoa Lidlin perustofujen katoamista ihmetellyt. Vegelä kysyi asiasta Lidliltä ja sai vastauksen: ”Kyse on hetkellisistä haasteista toimitusketjussa, ja tuotteiden odotetaan palaavan hyllyihin mahdollisimman pian.”

vegela.fi/lidl-vegeviikko-kesa

Vegelä · Kasvisruoan suosio kasvaa – Lidl vastaa kysyntään, vai vastaako? - VegeläOvatko Vemondo savutofu ja tofu katoamassa hyllyistä? Vegelä selvitti asiaa. Artikkelissa Lidlin linjauksia
#tofu#Lidl
Julia
For a long time, we had a Chinese family living next door.

Their house was open for the gatherings of their church and occasionally they would invite us, too. We didn’t know a word in Mandarin — tīng bú dǒng came to us later — but we definitely enjoyed their potluck dinners.

On our Russian-Chinese border, they installed an old gutted grill refurbished with the high BTU burner where they cooked Chinese — a real deal — all year round.

Linda, the woman of the house, was open and eager to share her food and one of us — mostly me but not always — was hanging around that grill watching her in action.

If I was not around, Linda would later knock on the door and bring a sample of her cooking. Boy, I miss her so much!

Once they came from Philly where they travel to for a particular special tofu and Linda brought me a plate with a white block in which she made a dent scooping out the middle. The dent was filled with a deep red oily grainy mush spilling artistically all over. It is now I know this mush as chili oil, then it was new.

— Try. It’s good, — was her usual insensitive. Another thing that united Linda and me was our brusk Russian-Chinese English without “please-&-thankyous.”

And good it was. Excellent!

Linda moved, we traveled to China. I fell in love with the food, people, and country. And my every Chinese cookbook has a version of Linda’s spicy tofu — a simple excellent dinner for a heat wave.

FOR THE MIX OVER A TOFU BLOCK
— 3-4 Tbsp soy sauce
— 1 tsp rice vinegar
— 1 tsp sesame oil
— some chile oil/crisp
— 1 tsp something sweet: sugar, maple syrup

TO GARNISH
— toasted sesame seeds
— scallions
— cilantro
— mint
— basil

#food #cooking #chinesefood #tofu #chilioil #heatwave #dinner #homemade
#homemade
MarkG

The Tofu Cookery was an important book to me in my youth. It showed me that meat was not necessary when it came to cooking and eating.

I just recently borrowed it from the library. It's like getting back together with an old friend. That said, my eating habits have changed. I no longer concern myself with making anything that resembles meat. I eat significantly more greens now (chard, kale, collards, mustard, etc), and I don't add any salt to my meals (we get enough sodium from foods like chard or celery). Still, it's nice to reacquaint myself with an old friend.

#vegan#cookbooks#tofu
Replied in thread
Ganga

@lizzard It is different to the tofu that you deep fry yourself. Also, I pour boiling water over it to remove any additional oil before I use it. They are puffy squares so you can just squeeze any excess water out of them.

Do you get extra firm tofu for your pan frying and deep frying? This is what you want.

AND/OR (and I'll reply to yr other message shortly), freeze the tofu already cut into cubes, then defrost. OR get a tofu press and press extra moisture out. OR do both - press then freeze.

I also hear that pouring boiling water over the tofu will do the same trick, firming up the tofu, before you cook it. I've not tried this yet, but I should.

#Tofu
*
Ganga

I mentioned that I go further afield to get better and cheaper tofu than in the local supermarket. Here is today's haul. Some will be frozen as-is, some will be marinated and frozen, some for the fridge to be used

top row: deep fried tofu; extra firm tofu; firm silken tofu
bottom row: dried tofu bows; another form of deep fried tofu; 2 pacs of 5-spice tofu.

😋

#food#Tofu#FromTheKitchen
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