(no subject)

[rootofnewt]

Well, the tohu is interesting.

I was hoping for cake-like tofu. I got silken.

Ew. I hate silken tofu. Bleagh.

I attempted to fry a few cubes in sesame oil, garlic, and chili... They more or less held their shape til they hit my plate, where they disintegrated into oily mush.

So now I've got to find some silken tofu recipes that I might want to try and try this stuff.

Comments

[sythyry.livejournal.com]

Silken tofu in spicy broth!

Ours is: start with dashi. Add some miso and some Korean spicy bibim-bop paste. Simmer some chopped-up shrimps and other fishy things in it -- clams, mussels, squid bits, whitefish, what have you. It should be a little too spicy and potent to eat as soup by itself, because it will flavor the silken tofu.

(Silken tofu with maple syrup is a local dessert favorite when we're feeling protein-deprived. But we like silken tofu adequately as it is; you might not enjoy it.)

[krasota.livejournal.com]

I put some in some chickpea miso soup. It's okay.

No dashi, no fish, no molluscs. I'm vegetarian and don't eat things like that. ;)

And I'm allergic to soy, which is why I made chickpea bean curd.

Even before I was allergic to soy, I despised silken tofu. I really preferred the thicker, cake-like, water-packed stuff far more.