|
Post by scraplette on Aug 22, 2024 13:40:20 GMT
Any recommendations? We’ve got Whole Foods, HEB (no Publix 😢), TJ, ALDIs and the usual stores.
I’ve been reading sesame siracha type air fryer recipes.
If you’ve got a favorite recipe or method, I’d love that too. Thank you.
|
|
naby64
Drama Llama
Posts: 6,430
Jun 25, 2014 21:44:13 GMT
|
Post by naby64 on Aug 22, 2024 14:13:20 GMT
I hope there are some answers for you. I have a container of extra firm tofu that I want to try. But I think it is use in "scrambled eggs". I got the recipe/idea from Youtube: RAINBOW PLANT LIFE She came recommended by jeremysgirl , I think. As far as brand, I just picked up what Walmart had. No HEB, no Publix, no Kroger, no nothing except WM and Brookshires. I picked up Nasoya.
|
|
|
Post by katlady on Aug 22, 2024 15:05:03 GMT
I always buy House Foods tofu. It comes in many consistencies - firm, extra firm, soft, etc. I find it in some of the major chain grocery stores around here (not at Wal-Mart), and also at the Japanese markets. www.house-foods.com/As for recipes, I don’t have any. We usually just throw it into dishes we are cooking. It absorbs the flavor of whatever you are cooking. My mom likes to eat it “raw”, dipping it into soy sauce for flavors.
|
|
|
Post by Lexica on Aug 22, 2024 15:47:23 GMT
I just recently started using tofu. After reading a few websites, I learned that I needed to buy the extra firm type for what I wanted to do with it. Then they recommended a tofu press to remove any excess water. I put the tofu into the press that I got via Amazon and left it overnight. The press said it should be ready in a few hours, but since I was getting it ready the night before, I just left it until the next morning. I poured the water out, rinsed the tofu block and sliced it into the size that I wanted. I put it into a bowl with the recommended liquids and seasonings and returned it to the refrigerator to let it soak up the flavor. The recipe I was following then had me toss it with I think it was corn starch (it has been a few months so I can’t be positive) and then bake it in the oven on a cookie sheet. It was a bit more prep that I thought there would be, but each step didn’t take much of my time, it just required time for pressing the block and then sitting in the marinade. Once those were accomplished, it was quick and easy. And the slices had a firm, meat-like texture which is exactly what I was hoping to get. The key tip according to the recipe that I was looking at was to use a firm or extra firm tofu to start with. This is the press that I bought: www.amazon.com/gp/product/B088D3NV7S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
|
|
|
Post by scraplette on Aug 22, 2024 20:17:51 GMT
I hope there are some answers for you. I have a container of extra firm tofu that I want to try. But I think it is use in "scrambled eggs". I got the recipe/idea from Youtube: RAINBOW PLANT LIFE She came recommended by jeremysgirl , I think. As far as brand, I just picked up what Walmart had. No HEB, no Publix, no Kroger, no nothing except WM and Brookshires. I picked up Nasoya. I will try that! I’ve recently had to go dairy free, so no more fluffing my eggs with a little cottage cheese or cheddar. Lexica, thank you! Press has been ordered. It’s been decades since I used it, as most basic stir fry, and I forgot about this!
|
|