It's Terrific Tofu Time!
Apr. 26th, 2009 11:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stephbgBut our funding got cut so instead we have StephBG in our studio to explain her first day with Tofu. She's a bit tired so it looks like we'll just get the facts today and maybe save the commentary to tomorrow.
Steph here.
I froze the tofu.
I defrosted the tofu
I squeezed the tofu.
I sliced the tofu into thin slices as per the pack's instructions, rather than my friends' cubist ideas.
At this point I would have marinated the tofu if I had access to anything worthy of the name. Instead I tossed the tofu slices in a thin batter of egg, rice flour, maple syrup, crushed garlic and salt. I then dusted each piece in more rice flour, and gently fried the pieces in sunflower oil.
Result: Not bad. The tofu felt and tasted like tough egg, perfectly complementing the tough egg coating. Salt helped it to go down. Worth further experiments.
And then I got overconfident, and cut the remaining tofu into even thinner slices and marinaded it in maple syrup for a while before pan-frying it in butter. Kids, do not try this at home. Even an additional sprinkle of brown sugar couldn't save this lot. From now on I'll stick to savoury, or use the silken stuff and follow an actual recipe.
Steph here.
I froze the tofu.
I defrosted the tofu
I squeezed the tofu.
I sliced the tofu into thin slices as per the pack's instructions, rather than my friends' cubist ideas.
At this point I would have marinated the tofu if I had access to anything worthy of the name. Instead I tossed the tofu slices in a thin batter of egg, rice flour, maple syrup, crushed garlic and salt. I then dusted each piece in more rice flour, and gently fried the pieces in sunflower oil.
Result: Not bad. The tofu felt and tasted like tough egg, perfectly complementing the tough egg coating. Salt helped it to go down. Worth further experiments.
And then I got overconfident, and cut the remaining tofu into even thinner slices and marinaded it in maple syrup for a while before pan-frying it in butter. Kids, do not try this at home. Even an additional sprinkle of brown sugar couldn't save this lot. From now on I'll stick to savoury, or use the silken stuff and follow an actual recipe.
