On Tue, 12 Aug 2008 19:15:55 -0700, Serene Vannoy
> wrote:


>I love tofu, but I only made one recipe from that book, and didn't like
>it, so I didn't return to the book (not that it's not worth a second
>chance; I just have -- or, rather, had -- so many cookbooks that it's
>not like I couldn't go to another book instead).
>
>Serene

I have made several recipes from that book and loved them. But the
ones I love are more traditional tofu recipes...not the ones that seem
to have more incongruent ingredients in them. The ones that seem to
have more *odd* or unusual ingredients in them, as far as cusines go,
don't seem as good to me.

I don't think tofu does well as a fusion ingredient...it does well in
traditional dishes... Those dishes from that book, I really enjoy.
Does that make sense to you?

For instance, I know tofu does well in fried rice. But the braised
dishes that call for peppers and roma tomatoes, or mushrooms..just
don't seem to jive as well... It's not the tofu's fault..but it
seems to go well in the more traditional southeast asian and Chinese
dishes.

Christine