Christine Dabney wrote:
> 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

I agree. Use tofu in Asian dishes! I worked on a book that
injected tofu into other things, sometimes just a tiny amount of
tofu, and that was most odd and a clear ploy to pad the book.

--
Jean B.