Just don’t leave it in the marinade for too long (an hour, tops!), or it will get soggy. Keep it in the refrigerator covered with water. It tastes and feels like a chicken pot pie, but instead it's a pile of veggies doused in a rich miso gravy. And if you have some tofu left over, storage is easy. Tofu is tossed in a homemade falafel seasoning, baked until crispy, then served atop a spicy whipped tahini. (Think sweet and spicy stir-fries.) Use the recipes below to play with tofu's texture and versatility. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture. ![]() Pour anchovy stock (or water) and mix well set aside. It's an easy way to add protein to a dish and it soaks up flavor. To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Stir fry the veggies: Add another 1 tablespoon oil to the skillet. These 12 tofu recipes make going meatless a breeze. Remove the tofu to a bowl and set it aside. Return the heat to medium-high and cook 5 to 6 minutes until browned. Flip the tofu with chopsticks (the easiest method) or tongs. Spoon the mushroom mixture over the tofu, pour.
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