Archive for Downsizer For an ethical approach to consumption
 


       Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Jamanda

Tofu?

Tofu is an ingredient I have had very little to do with for the past few decades, but apparently I am making tofu Thai green curry for tea tonight.

The TGC bit I am fine with, but am I meant to fry the tofu first or just cut it up and mix it in at the end?
Rob R

Throw it in the bin and just have a nice veg curry?

I'd put it in earlier rather than later so it can absorb as much flavour as possible.
joanne

Fry cubes of it off in a little oil and garlic first otherwise it will just collapse and you'll end up with mush.

If you fry them off it goes almost like paneer cubes or squares of egg and it's gorgeous.

It will still absorb the flavours but you won't end up with cottage cheese in a curry!
gz

you can marinade the cubes first, adds a little more flavour of choice
tahir

it's gorgeous.


Tofu?? Shocked
Jamanda

Fry cubes of it off in a little oil and garlic first otherwise it will just collapse and you'll end up with mush.

If you fry them off it goes almost like paneer cubes or squares of egg and it's gorgeous.

It will still absorb the flavours but you won't end up with cottage cheese in a curry!


This was what I thought I recalled doing with it from student days, but I wasn't sure. Thanks.
yummersetter

you can get it slightly firmer, if its still squidgy by pressing it between two plates with tins on top one.

I did a photo story on tofu making, ground soy beans and Epsom Salts if I remember rightly. When your usual ashram diet is veg curry, dhal and brown rice even tofu's a treat.
dpack

a nice veg curry sounds lovely Laughing
       Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Page 1 of 1
Home Home Home Home Home