Comments on: Gluten Free Chinese Recipes: Deep Fried Tofu and Mushroom Stir Fry Recipe http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html Yummy Adventures in Gluten Free Cuisine Thu, 08 Jan 2009 23:20:41 +0000 http://wordpress.org/?v=2.5.1 By: yum http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html#comment-35390 yum Tue, 14 Oct 2008 01:41:25 +0000 http://www.bookofyum.com/blog/?p=2289#comment-35390 You can also try extra firm tofu, or trader Joe's extra protein firm tofu. Both are extra sturdy. -Sea You can also try extra firm tofu, or trader Joe’s extra protein firm tofu. Both are extra sturdy.

-Sea

]]> By: yum http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html#comment-35389 yum Tue, 14 Oct 2008 01:40:08 +0000 http://www.bookofyum.com/blog/?p=2289#comment-35389 Hi Sunshine Mom, I almost never use mori-nu type tofu in the special long-life packaging. I don't care for the flavor or the texture. It is way, way too delicate. Instead, I use Chinese style firm or extra firm tofu in the plastic packages with water, found in the refrigerator case of Health or asian food markets. Longlife/ white wave is a good health food brand if you can't find others. Once you have a good, strong tofu you can either press it in a towel for 30 minutes (sliced horizontally) or boil it to improve texture. I usually press it. Either of these techniques will help get the water out of your tofu and make it even easier to work with. Deep fried tofu has a very strong texture- it's still soft inside but has a seal on the outside that makes it very easy to work with. Pressed, grilled tofu is also really yummy (I have a great recipe on the blog) and pretty doable, as long as you're careful when turning it on the grill. (It can stick if grill isn't oiled properly). Hope this helps. My main tip- change tofu brands! :) Good luck with your tofu experiments. -Sea Hi Sunshine Mom,
I almost never use mori-nu type tofu in the special long-life packaging. I don’t care for the flavor or the texture. It is way, way too delicate. Instead, I use Chinese style firm or extra firm tofu in the plastic packages with water, found in the refrigerator case of Health or asian food markets. Longlife/ white wave is a good health food brand if you can’t find others. Once you have a good, strong tofu you can either press it in a towel for 30 minutes (sliced horizontally) or boil it to improve texture. I usually press it. Either of these techniques will help get the water out of your tofu and make it even easier to work with. Deep fried tofu has a very strong texture- it’s still soft inside but has a seal on the outside that makes it very easy to work with. Pressed, grilled tofu is also really yummy (I have a great recipe on the blog) and pretty doable, as long as you’re careful when turning it on the grill. (It can stick if grill isn’t oiled properly). Hope this helps. My main tip- change tofu brands! :) Good luck with your tofu experiments.

-Sea

]]> By: sunshinemom http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html#comment-35385 sunshinemom Tue, 14 Oct 2008 01:06:04 +0000 http://www.bookofyum.com/blog/?p=2289#comment-35385 Came here searching for mushroom recipes. I love tofu and have seen many fried and grilled tofu recipes but never tried them for fear of damaging the shape. Which brand of tofu did you use? The mori-nu firm tofu breaks with just a little bit of stirring! How do you keep the shape? Would appreciate any tips! Thanks! Came here searching for mushroom recipes. I love tofu and have seen many fried and grilled tofu recipes but never tried them for fear of damaging the shape. Which brand of tofu did you use? The mori-nu firm tofu breaks with just a little bit of stirring! How do you keep the shape? Would appreciate any tips! Thanks!

]]> By: Manda http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html#comment-34302 Manda Tue, 07 Oct 2008 03:38:55 +0000 http://www.bookofyum.com/blog/?p=2289#comment-34302 Oh sea, this looks absolutely mouthwatering. Will totally show my recipe for Dragon Phoenix Paradise! Keep a look out. Oh sea, this looks absolutely mouthwatering. Will totally show my recipe for Dragon Phoenix Paradise! Keep a look out.

]]> By: Meal Plan Monday and Gluten-Free Menu Swap: October 5 with Allergy-free Veg Risotto Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-chinese-recipes-deep-fried-tofu-and-mushroom-stir-fry-recipe-2289.html#comment-34150 Meal Plan Monday and Gluten-Free Menu Swap: October 5 with Allergy-free Veg Risotto Recipe | Book of Yum Mon, 06 Oct 2008 03:49:07 +0000 http://www.bookofyum.com/blog/?p=2289#comment-34150 [...] week I posted a really delicious recipe for a deep fried tofu Chinese Stir Fry and shared our Experience at the Tomatofest Heirloom Tomato Festival in Carmel, [...] [...] week I posted a really delicious recipe for a deep fried tofu Chinese Stir Fry and shared our Experience at the Tomatofest Heirloom Tomato Festival in Carmel, [...]

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