11
   

I might become civilized (california style)

 
 
Tai Chi
 
  1  
Reply Mon 9 Nov, 2009 08:43 pm
@dyslexia,
dyslexia wrote:

oh yeah, I order that all the time, I love hot/sour soup.


I don't know how to tell you this, dys, but you've been eating TOFU!
dyslexia
 
  1  
Reply Mon 9 Nov, 2009 08:46 pm
@Tai Chi,
oh yeah I know that, I've just always found tofu to be tasteless.
chai2
 
  1  
Reply Mon 9 Nov, 2009 08:57 pm
@shewolfnm,
shewolfnm wrote:

Shocked


Laughing Laughing




does....does this mean I have to change my signature line?
tsarstepan
 
  1  
Reply Mon 9 Nov, 2009 08:59 pm
@chai2,
Did you even fact check your signature chai2?!

I'm getting the notion your journalism is faulty! Mad
tsarstepan
 
  1  
Reply Mon 9 Nov, 2009 09:01 pm
@dyslexia,
dyslexia wrote:

oh yeah I know that, I've just always found tofu to be tasteless.


That's one major reason I don't return to it often. The last time I cooked it, I used a lot of curry powder to season the tofu.

I wonder if marinating the tofu overnight, if that would work?
oolongteasup
 
  2  
Reply Mon 9 Nov, 2009 09:03 pm
@dlowan,
Quote:
tofulope


if only elvis had been more of a tofulope honey kinda guy then he'd still be with us
0 Replies
 
msolga
 
  2  
Reply Mon 9 Nov, 2009 09:17 pm
@tsarstepan,
This is much less complicated than it appears at first glance. But there are much simpler recipes, if you prefer. If I don't have all the ingredients for a recipe like this one, I'll often omit or substitute some. Works fine.:

Quote:

Ma Po Tofu


http://www.lifestylefood.com.au/includes/Tools/GetThumbnail.asp?Image=Recipes/Thumbnails/Kylie_Kwong_My_China_ma_po_tofu.jpg&Size=400x225&Crop

Recipe by Kylie Kwong from Kylie Kwong My China

Ingredients Chilli Paste

* 1 large Red chilli
* 1 teaspoon sea salt
* 1 teaspoon dried Chilli Flake
* ½ teaspoon Sichuan peppercorn
* 1 tablespoon vegetable oil

Main Ingredients


* 300 g packet of silken tofu
* 2 tablespoons Peanut Oil
* 200 g fatty Pork Mince ground pork
* 2½ cm piece of Ginger cut into thin strips
* 2 Garlic Cloves finely chopped
* 1 teaspoon salted black bean
* ¼ cup shao hsing wine
* 1 teaspoon dark Soy sauce
* 1 teaspoon brown sugar
* 1 cup Water
* ½ teaspoon Sichuan salt and pepper
* 1 large Red chilli finely sliced on the diagonal - optional

Method Chilli Paste


* First, make the chilli paste. Cut chilli in half lengthways and scrape out seeds using a spoon. Finely dice chilli and pound to a fine paste with salt, chilli flakes and peppercorns using a mortar and pestle, blender or small food processor.
* Stir in vegetable oil and set aside.

Main Ingredients

* Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.
* Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.
* Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.
* Add chilli paste to wok with ginger, garlic and black beans, then reduce heat and stir-fry on low heat for 2 minutes, stirring constantly.
* Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Pour in water and bring to the boil. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.
* Spoon into a shallow bowl, sprinkle with Sichuan pepper and salt. Garnish.


http://www.lifestylefood.com.au/recipes/2940/ma-po-tofu
dlowan
 
  1  
Reply Mon 9 Nov, 2009 09:21 pm
@dyslexia,
dyslexia wrote:

oh yeah I know that, I've just always found tofu to be tasteless.


Yes...it depends on the sauce for taste. It DOES have a taste, but it is very bland.

You gotta like the texture, I guess....although it has several different sorts of textures.
dyslexia
 
  1  
Reply Mon 9 Nov, 2009 09:22 pm
@dlowan,
yeah, I suppose so, kinda like jello.
0 Replies
 
georgeob1
 
  1  
Reply Mon 9 Nov, 2009 09:23 pm
As I recall, Dys likes T bone steaks too.
dyslexia
 
  2  
Reply Mon 9 Nov, 2009 09:25 pm
@georgeob1,
georgeob1 wrote:

As I recall, Dys likes T bone steaks too.
of course, porterhouse as well.
msolga
 
  1  
Reply Mon 9 Nov, 2009 09:26 pm
@dyslexia,
And why not?

Variety is the spice of life! Very Happy
0 Replies
 
tsarstepan
 
  1  
Reply Mon 9 Nov, 2009 09:27 pm
@msolga,
<<drool>> Razz Smile Very Happy
Looks lovely msolga!
msolga
 
  1  
Reply Mon 9 Nov, 2009 09:28 pm
@tsarstepan,
It is! Smile

Just yell, though, if you want even simpler spicy recipes with tofu.
0 Replies
 
chai2
 
  1  
Reply Tue 10 Nov, 2009 06:42 am
@tsarstepan,
tsarstepan wrote:

Did you even fact check your signature chai2?!

I'm getting the notion your journalism is faulty! Mad



That is a direct quote from dys, with no editing. He can confirm that.
Gala
 
  1  
Reply Tue 10 Nov, 2009 07:02 am
@msolga,
Ma Po Tofu

I consider myself to be pretty adventurous when it comes to food, but that concoction looks amazingly unappealing.

Gala
 
  1  
Reply Tue 10 Nov, 2009 07:09 am
@dyslexia,
Quote:
oh yeah I know that, I've just always found tofu to be tasteless.

It's not just the blandness- it's not satisfying as a main meal. Tofu as a protein source only works for some.
0 Replies
 
msolga
 
  1  
Reply Tue 10 Nov, 2009 07:21 am
@Gala,
Haha!

But it is! Very Happy

(A pretty well known dish, actually. But maybe we're much more familiar with this type of Asian food in Oz, because we're so close to the source countries? Also quite a bit of migration from Asia has had a big impact on the food Australians eat. Not that all Australians love tofu, mind! Wink )
dyslexia
 
  1  
Reply Tue 10 Nov, 2009 07:37 am
@chai2,
chai2 wrote:

tsarstepan wrote:

Did you even fact check your signature chai2?!

I'm getting the notion your journalism is faulty! Mad



That is a direct quote from dys, with no editing. He can confirm that.
absolutely true
0 Replies
 
Gala
 
  1  
Reply Tue 10 Nov, 2009 08:02 am
@msolga,
I read the ingredients, and it does sound like it would taste really good. I imagine the pork gives it the satisfying kick that tofu alone could not do.

In America, Chinese food has is way less adventurous-- unless you venture into a China town in a major city. So yes, your proximity has a lot to do with it.

What's become fairly common here is Chinese fast food, where they have a bazillion items on the menu, including submarine sandwiches. God Bless America!

0 Replies
 
 

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