I used this recipe.
Tag Archives: tofu
I really like how Romanesco cauliflower looks. Just look at the ombre and fractals! Unfortunately it tastes like cauliflower, which I don’t care for, so I’m always looking at ways to perk it up.
I decided to make cauliflower cheese, but using a nut-free cheese substitute. Unfortunately, it was horrible, with a strong taste of raw tofu. Unless you are keen on raw tofu – personally, I only like it fried or with lots of seasoning – I would skip this recipe.
I don’t think this really qualifies as cooking. I found that my local Turkish shop carried dried Kayseri mantı filled with tofu, so naturally I had to try it. I served it with haydari, paprika powder and paprika paste.
Of course it was not as delicious as fresh mantı, but I was pleasantly surprised by how well the non-traditional filling worked.
I tried this dish of cold ramen noodles using vegetable ingredients: vegetable stock in place of chicken stock, and fried tofu in place of chicken. I also used light miso instead of a red because that is what I had. I left off the tomato and included courgette/zucchini, sweet pepper, and rehydrated shiitake mushrooms. Finally, I didn’t use ramen noodles at all but udon.
The recipe didn’t provide instructions for cooking vegetables, so I par-boiled the carrot and courgette, then pan-fried them, along with the mushrooms and sweet pepper, with ginger. I deglazed the pan with sake. Both the sauce and the vegetables had a lot of flavour.
This recipe for drunken noodles (which contain no alcohol) is from Thailand. It was good, but a bit too oily for me.
I have never been fond of baby corn, so I chose to replace it with ordinary corn.
I used this recipe. I decided to replace the soft tofu with fried tofu as I dislike the texture of soft tofu. I used tomato paste in place of ketchup.
This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.