(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

[circumspectly.livejournal.com]

bleh. sorry it didn't work out for you. that sucks.

[julesong.livejournal.com]

Well, poop.

Did it otherwise taste like tofu?

[explodingcat.livejournal.com]

It has the slimy feel and slightly acrid/metallic tang of silken tofu.

I'm going to try making some rice-tofu-veggie burgers and see how it works.

[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.)

[lluk.livejournal.com]

The way I like to have refrigerated silken tofu is just plain rightout of the box cut into cubs. Then pour soy-sause, sesame oil and garnish it with some green onion. Simple tofu apetizer dish.

[lluk.livejournal.com]

it'll be tough to cut the tofu into cubs....that'll be quite the talent. I mean cubes....

[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.

[krasota.livejournal.com]

no soy sauce. i'm allergic to soy. this is chickpea-based burmese bean curd--tohu.

and this stuff is really just yicky, for the most part. i'm going to attempt to make veggie patties with it. i've always despised silken tofu and this stuff is a little too close for comfort.