DIET TOFU QUICHE / Mock Cheese Sauce / PEANUT BUTTERY STIR-FRY / PEPPERS STUFFED WITH TOFU & RICE / PEPPERS STUFFED WITH TOFU AND RICE / THANKSGIVING DAY TOFU / More about Tofu from Google Blogsearch:
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Homemade Tofu: A photo diary
It all started with an email to baypuppy: "Hey you with the Vitamix, do you want to make tofu?" The boy and I were having a conversation in bed one night about fake meat, and how I didn't think tofu or seitan (or tempeh) counted as fake ...
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Cashew Tofu
Not having chicken on hand the other day, I decided to make Cashew Tofu instead, and it turned out great. For this recipe, I would recommend using pressed beancurd, but this time what I had available was fried tofu, which is also a fun ...
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TOFU
I was looking at my phone today and noticed that the last four digits on my phone spell out "Tofu". Now, I'm not a huge fan of tofu, but it's kind of cool that when I tell people my number that it's blah blah blah tofu. ...
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If Pork is Green, can we call it Tofu?
... it has to be totally mainstream, not linked to coolness. Bonus: Other bits of Tofu in the bill are covered here by Wired, and include, “geothermal, solar thermal, tidal, and wave power, plug-in hybrid cars, and energy efficiency aids.”
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How to Make Tofu That Doesn’t Suck Part 5
In Part 0 of How to Make Tofu That Doesn’t Suck, we looked at all the things you can do to prep your tofu before cooking. Part 1 covered baking it, Part 2 deep frying it. Part 3 examined how to stir fry tofu. Part 4 was a list of sauces ...
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Tofu Buffalo Wings
You can serve this up immediately but I like to let the tofu soak up the juices for a bit. Maybe like 30 minutes or so. I’ve found a good way to serve these are as appetizers on a hot plates with toothpicks. ...
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More simple dinners... Tofu and rice.
I marinated some tofu for a about an hour in half and half white wine vinegar and tamari, with the addition of lots of dill, a bit of tarragon, and a teaspoon of agave nectar. I cooked up some rice, and then added to it some peas and ...
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Spicy Baked Tofu
Tofu…it took me a long time to acquire an appreciation for this particular food. Even when prepared at a chinese restaurant I still couldn’t get past the overtly spongy, mushy quality. Thankfully I discovered the General Tao’s recipe on ...
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expansion!
oipeopleivemet is the newest addition to the oiempire. please enjoy all the random people i'm introduced to and am forced to shake hands with!
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