Comments on: Yum of the Week: Toofu for Me http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: CeliacsTips http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-66769 CeliacsTips Fri, 29 May 2009 00:34:22 +0000 http://www.bookofyum.com/blog/?p=326#comment-66769 That's an awesome picture of PF Chang Style Spicy Tofu. I printed out the recipe and am planning to try it soon! That’s an awesome picture of PF Chang Style Spicy Tofu. I printed out the recipe and am planning to try it soon!

]]> By: gfe-gluten free easily http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-66540 gfe-gluten free easily Mon, 25 May 2009 18:16:32 +0000 http://www.bookofyum.com/blog/?p=326#comment-66540 While I'll go for the shrimp version, that "toofu" mobile kitchen sounds great for you tofu lovers. :-) Thanks! Shirley While I’ll go for the shrimp version, that “toofu” mobile kitchen sounds great for you tofu lovers. :-)

Thanks!
Shirley

]]> By: Brian http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-66537 Brian Mon, 25 May 2009 17:18:54 +0000 http://www.bookofyum.com/blog/?p=326#comment-66537 I haven't eat much tofu, but I'm always up for trying something new. Your recipe and photos look incredible. I'll have to add this to the list of things to make soon. Thanks for sharing. I haven’t eat much tofu, but I’m always up for trying something new. Your recipe and photos look incredible. I’ll have to add this to the list of things to make soon. Thanks for sharing.

]]> By: Diane-thewholegang http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-66524 Diane-thewholegang Mon, 25 May 2009 14:12:08 +0000 http://www.bookofyum.com/blog/?p=326#comment-66524 Wow, I don't usually cook with tofu but you made this look really good. I might try it after I use the shrimp. I wonder what using both would be like? I love the idea of the fresh tofu from a mobile tofu making kitchen. Very cool. Nothing like that in VA. Maybe I'll get to check it out when I'm in the bay area. Thank you for sharing this with Friday Foodie Fix. Wow, I don’t usually cook with tofu but you made this look really good. I might try it after I use the shrimp. I wonder what using both would be like? I love the idea of the fresh tofu from a mobile tofu making kitchen. Very cool. Nothing like that in VA. Maybe I’ll get to check it out when I’m in the bay area. Thank you for sharing this with Friday Foodie Fix.

]]> By: Gluten-free Menu of the Week and Meal Plan Monday: Gluten-Free Snickerdoodle Cookie Recipe | Book of Yum http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-40215 Gluten-free Menu of the Week and Meal Plan Monday: Gluten-Free Snickerdoodle Cookie Recipe | Book of Yum Mon, 15 Dec 2008 06:22:35 +0000 http://www.bookofyum.com/blog/?p=326#comment-40215 [...] version of P.F. Chang-style spicy fried tofu and this soy free stir fry [...] [...] version of P.F. Chang-style spicy fried tofu and this soy free stir fry [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-871 Book of Yum - Blog Fri, 29 Jun 2007 19:25:29 +0000 http://www.bookofyum.com/blog/?p=326#comment-871 [...] There are two really cool things about my DH. One is that he is willing to try almost any food once, and even if he doesn’t like it the first time, he’ll try it a few more times to make sure. The other thing is that when he found out I was Gluten Intolerant (Celiac, actually), he didn’t even blink and continued with his efforts to sweep me off my feet- with gluten free foods instead of gluten foods. As I got to know him better, I found out that his favorite thing in the entire universe is actually Chinese food, which was rather sad as I rarely have success dining at most Chinese places. Even when friends have tried ordering for me (in Cantonese, no less), simple things like vegetables stir fried in salt and oil somehow don’t escape the contamination monster, resulting in me feeling icky all evening. Boo. In recent years I’ve discovered the joys of Chinese American Restaurants like P.F. Chang and their sister restaurant, Pei Wei with their gluten free menus, but when DH and I were first dating I didn’t know of anywhere where I could eat Chinese food safely. So, when DH had a craving for Chinese food, I’d drink tea and eat plain rice and, let’s be honest, mope a little bit. When DH proposed and I suddenly had a fiancee facing years of Chinese food deprivation, I decided that it was high time that I learn how to prepare Chinese food properly. I started experimenting with a book by Eileen Yin-Fei Lo, who wrote what in my opinion is the best Chinese Vegetarian Cookbook ever, (out of print) book, From the Earth: Chinese Vegetarian Cooking. I learned new techniques like blanching vegetables and incorporating them in corn starch thickened sauces to avoid blandness- I learned how to season oil with scallions or fresh garlic clove- and I learned how healthful and delicious Chinese vegetarian food could be, and grew to love it as much as DH. There have been some failures. I can’t help but think of my first time steaming bok choy, when I misread the directions and steamed the life out of that poor baby green for 30 minutes, resulting in slime that could possibly have been used in a horror movie as a stand in for gelatinous goo trailed by some nightmarish creature. It also took several times working with a recipe to perfect the steaming time and balance of sauce to ingredients, but once I mastered each recipe we’d have another regular favorite for our Chinese meals. One of the first recipe I mastered is this recipe for Broccoli and Mushrooms. The freshness of the mushrooms are key, and I prefer to use whole broccoli stalks, cutting my own florets, as the ones you buy precut are usually slightly wilted and mopey by the time you get them to your fridge at home, while the whole broccoli remains more robust. We often increase the sauce by about 1/3rd or so, as DH likes a lot of yummy sauce with his vegetables. I just love this dish, as it incorporates two of my favorite veggies. I made a P.F. Chang Style tofu recipe to accompany it, of course using fresh, delicious toofu from the farmer’s market. What delicious Chinese foods do you prepare at home? [...] [...] There are two really cool things about my DH. One is that he is willing to try almost any food once, and even if he doesn’t like it the first time, he’ll try it a few more times to make sure. The other thing is that when he found out I was Gluten Intolerant (Celiac, actually), he didn’t even blink and continued with his efforts to sweep me off my feet- with gluten free foods instead of gluten foods. As I got to know him better, I found out that his favorite thing in the entire universe is actually Chinese food, which was rather sad as I rarely have success dining at most Chinese places. Even when friends have tried ordering for me (in Cantonese, no less), simple things like vegetables stir fried in salt and oil somehow don’t escape the contamination monster, resulting in me feeling icky all evening. Boo. In recent years I’ve discovered the joys of Chinese American Restaurants like P.F. Chang and their sister restaurant, Pei Wei with their gluten free menus, but when DH and I were first dating I didn’t know of anywhere where I could eat Chinese food safely. So, when DH had a craving for Chinese food, I’d drink tea and eat plain rice and, let’s be honest, mope a little bit. When DH proposed and I suddenly had a fiancee facing years of Chinese food deprivation, I decided that it was high time that I learn how to prepare Chinese food properly. I started experimenting with a book by Eileen Yin-Fei Lo, who wrote what in my opinion is the best Chinese Vegetarian Cookbook ever, (out of print) book, From the Earth: Chinese Vegetarian Cooking. I learned new techniques like blanching vegetables and incorporating them in corn starch thickened sauces to avoid blandness- I learned how to season oil with scallions or fresh garlic clove- and I learned how healthful and delicious Chinese vegetarian food could be, and grew to love it as much as DH. There have been some failures. I can’t help but think of my first time steaming bok choy, when I misread the directions and steamed the life out of that poor baby green for 30 minutes, resulting in slime that could possibly have been used in a horror movie as a stand in for gelatinous goo trailed by some nightmarish creature. It also took several times working with a recipe to perfect the steaming time and balance of sauce to ingredients, but once I mastered each recipe we’d have another regular favorite for our Chinese meals. One of the first recipe I mastered is this recipe for Broccoli and Mushrooms. The freshness of the mushrooms are key, and I prefer to use whole broccoli stalks, cutting my own florets, as the ones you buy precut are usually slightly wilted and mopey by the time you get them to your fridge at home, while the whole broccoli remains more robust. We often increase the sauce by about 1/3rd or so, as DH likes a lot of yummy sauce with his vegetables. I just love this dish, as it incorporates two of my favorite veggies. I made a P.F. Chang Style tofu recipe to accompany it, of course using fresh, delicious toofu from the farmer’s market. What delicious Chinese foods do you prepare at home? [...]

]]> By: Jay http://www.bookofyum.com/blog/yum-of-the-week-toofu-for-me-326.html/comment-page-1#comment-177 Jay Wed, 18 Apr 2007 11:50:54 +0000 http://www.bookofyum.com/blog/?p=326#comment-177 ...and now i know whats for dinner tonight. Looks awesome! And my kids love fried tofu so this one is a win-win. …and now i know whats for dinner tonight. Looks awesome! And my kids love fried tofu so this one is a win-win.

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