A law unto myself

[stephbg]

The rules of the beige allow me to stir-fry tofu in butter. This strikes me as unusual, but perhaps it's the basis of whole cuisines. Anyone know?

Haven't done it yet, but plan to dust the tofu in rice flour for a crispy edge. Call me crazy.

ED: And in other happy *cough* soy-related news, found my permitted brands of soymilk in the health food section of the local Coles. How exciting.

Comments

[rabbit1080.livejournal.com]

The rice-flour addition sounds like a good idea.
I occasionally cook tofu by dusting it in corn-flour then shallow-frying in oil, with added salt. which is close enough to suggest that your plan will probably work. as long as you have a good non-stick frying-pan.

can you have soy sauce?

good luck!

[stephbg.livejournal.com]

Soy sauce is off the menu, but I was going to toss in some salt and garlic for the initial trial. I have an evil frying-pan.

[rdmasters.livejournal.com]

If you want to experiment, try freezing it first, then thawing it before cooking. It tightens up the curds, and gives it a more robust texture. Dusting it then acts as a pore sealer, and locks in any flavours that you've exposed it to.

We used to do that with a strong marinade, and the end result is very steak-like.

[stephbg.livejournal.com]

What is this "flavour" of which you speak???

Is it:

1. Marinade
2. Freeze
3. Thaw
4. Dust
5. Cook

[rdmasters.livejournal.com]

Ah! You spotted the deliberate mistake!

Freeze, thaw, marinate, drain, dust (or egg then dust), and cook.

The marinate step could just be garlic/salt sprinkle before the dusting.

And you can blame Alton Brown ('Good Eats') for this.

[rabbit1080.livejournal.com]

mmmm salt and garlic.