Re: The \"share your no-meat recipes\" thread
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One trick with tofu (firm and extra firm) is to freeze it first.
[/ QUOTE ]Right. I usually put it between two plates and then stack cookbooks on top. (Vegetarian cookbooks work best.) It's always satisfying to come back an hour later and dump out the water you removed from your tofu. [img]/images/graemlins/smile.gif[/img]
In college, I was served a really great tofu dish with sorta shredded tofu. Tiny, marinated pieces that almost looked like rice. I don't know how they made it, though. (I went to Oberlin; they practically put tofu in the water-fountains. [img]/images/graemlins/smile.gif[/img])
-Sam
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