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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>julz</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Sounds yummy, but...<br><br><br><br>
I need very explicit directions. Next time you make it, please jot down the ingredients and step-by-step instructions. I would love to try it.</div>
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Just wing it. It sounds like theres enough info here to make it? I don't understand how the instructions are going to get MUCH more specific as cooking isn't all that exact a science - a lot of your results depend on YOU and the variables in your kitchen - the humidity, elevation, type of oven, type of tofu, type of pan. Seems pretty clear.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>julz</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Sounds yummy, but...<br><br><br><br>
I need very explicit directions. Next time you make it, please jot down the ingredients and step-by-step instructions. I would love to try it.</div>
</div>
<br><br><br>
I second this, a detailed recipe would be awesome!<br><br><br><br>
I had amazing vegan "fish" at a vegan fayre. It was just like the real thing.
 

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I'm with Earthling and Julz on this, I need an exact recipe to follow.<br><br><br><br>
Of course, when you do it again, no hurry. I wouldn't mind seeing pictures either.
 

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Discussion Starter · #24 ·
hee hee ok, I'll try. Funny, I'm a recipe boycotter. I read one then go to my kitchen and makes what's in there work. I cook by the ideo of a recipe. I guess I'm one of those people who don't like to be told what to do, even by a recipe card...lol
 

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I've seen a Buddhist recipe that's 'fish' tofu using Nori Sheets. You mash the tofu, flavour with soy and kelp powder and reform it into a fillet shape wrap it in a nori sheet and steam it. The nori sticks to the tofu and the tofu reforms as a fillet. Then you fry it in to crisp up the 'skin' parts. Nrever a fan of fish so i haven't tried it yet although I make a chicken style version using bean curd sheets instead of nori.
 

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Discussion Starter · #26 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">I make a chicken style version using bean curd sheets instead of nori.</div>
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What are these bean curd sheets you speak of? lol I'm learning so many new things this week!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Treehugger267</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What are these bean curd sheets you speak of? lol I'm learning so many new things this week!</div>
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Its the 'skin' of a vat of tofu. When you make tofu a skin forms on top as the soymilk is heating - kind of like when you boil milk. The skin gets scooped off the top and dried out. You soak it in warm water to make it pliable again. You can usually buy it in Chinese grocery stores.<br><br><br><br>
see here for more info: <a href="http://chinesefood.about.com/library/weekly/aa071902a.htm" target="_blank">http://chinesefood.about.com/library.../aa071902a.htm</a><br><br><br><br>
The Chinese eat it as it forms - they skim the boiling soymillk with chopsticks and eat it hot. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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Discussion Starter · #28 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>julz</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Sounds yummy, but...<br><br><br><br>
I need very explicit directions. Next time you make it, please jot down the ingredients and step-by-step instructions. I would love to try it.</div>
</div>
<br><br><br>
Made another batch today. Not sure I accomplished anythimg more explicit though...here's what I came up with...<br><br><br><br>
I used made 3 cartons of firm tofu. (drain, wrap in towel place between two cookie sheets w/a pan on top for awhiile)<br><br>
Slice aobut 1/4 inch and lay on an oiled cookie sheet<br><br>
Sprinkle w/ garlic & onion powder...liberally..like you are making garlic toast<br><br>
Salt & pepper<br><br>
With a basting brush or spoon dab on canned mushroom gravy on each slice<br><br>
Bake in a 350* oven for 22 minutes...lol (that's when I checked it and it looked fine)<br><br>
Flip the slices<br><br>
reseason and rebaste, return to oven for another 10 minutes.<br><br><br><br>
Remove from oven and eat or save for more recipes...<br><br>
My son ate 6 slices immediately. 3 packages of tofu, that made 2 full cookie sheets.<br><br><br><br>
Hope that helped. I'm never going to get my own cooking show...lol
 

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How To Make Fish Soup

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How To Make Fish Soup - club.cooking/recipe/fish-soup/
 
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