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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I like pan frying my tofu....I always see the pre-fried stuff on the
shelf right next to the regular stuff, and I'd love to try it. It's very puffy looking, with a crispy brown skin. What does one do with tofu that's already fried and being stored pre-packaged? Thanks in advance, Jen |
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In article . com>,
"Jennyanniedots" > wrote: > I like pan frying my tofu....I always see the pre-fried stuff on the > shelf right next to the regular stuff, and I'd love to try it. It's > very puffy looking, with a crispy brown skin. What does one do with > tofu that's already fried and being stored pre-packaged? > Thanks in advance, > Jen > I imagine you would use it the same way you would use any other tofu that you cooked yourself...... ;-) Sounds like it's been deep fried? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Hi,
I'm not sure you can just substitute it for plain old tofu (someone here will hopefully tell me) - it's very puffy looking. I have no idea if one is expected to re-fry it, or heat it, or what..... -jen |
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![]() "Jennyanniedots" > wrote in message oups.com... > Hi, > I'm not sure you can just substitute it for plain old tofu (someone > here will hopefully tell me) - it's very puffy looking. I have no idea > if one is expected to re-fry it, or heat it, or what..... > -jen > I'll bet it would be good in a salad, or nuke it and add it to a stir-fry. kili |
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"Jennyanniedots" > wrote in message
ups.com... >I like pan frying my tofu....I always see the pre-fried stuff on the > shelf right next to the regular stuff, and I'd love to try it. It's > very puffy looking, with a crispy brown skin. What does one do with > tofu that's already fried and being stored pre-packaged? > Thanks in advance, > Jen > Don't expect it to be crispy. The frying gives it a different texture and I like it in stirfries and soups. It can be very oily and you may want to rinse it with boiling water before use. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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![]() Jennyanniedots wrote: > I like pan frying my tofu....I always see the pre-fried stuff on the > shelf right next to the regular stuff, and I'd love to try it. It's > very puffy looking, with a crispy brown skin. What does one do with > tofu that's already fried and being stored pre-packaged? > Thanks in advance, > Jen This is probably atsuage (deep-fried tofu). You can cook it in a lot of ways. It is often used in nimono (Japanese stews). An easy (and tasty) way to prepare it is to heat it in an oven toaster and then eat it with fresly grated ginger root and soy sauce. Mite http://www.shopncook.com |
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![]() Jennyanniedots wrote: > > I like pan frying my tofu....I always see the pre-fried stuff on the > shelf right next to the regular stuff, and I'd love to try it. It's > very puffy looking, with a crispy brown skin. What does one do with > tofu that's already fried and being stored pre-packaged? > Thanks in advance, > Jen Look up abura age and agedofu for recipes. |
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Jennyanniedots wrote:
> I like pan frying my tofu....I always see the pre-fried stuff on the > shelf right next to the regular stuff, and I'd love to try it. It's > very puffy looking, with a crispy brown skin. What does one do with > tofu that's already fried and being stored pre-packaged? > Thanks in advance, > Jen > Make that asian-texmex fusion favorite, refried tofu? -- Del Cecchi "This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.” |
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