Recently, I made Sweet & Spicy Tofu Steaks from My Veggie Kitchen and they were tasty :) though I didn't enjoy the texture of the tofu since it was kind of mushy in the middle. I let the steaks marinate for a few days and followed his cooking instructions, to fry the tofu steaks, for half of my batch.
For the other half, I cut the tofu steaks into thin slices and baked them at 350 F for about 40 minutes, flipping half way. I used the tofu as a filling in spring rolls!
This was my first time making spring rolls and they didn't look as beautiful as I usually see them but they were delicious. I found that tofu and avocado are a must have in spring rolls so don't make spring rolls without them!
3 comments:
This looks really good, Amy. You know, I feel the same way about tofu. Sometimes the taste is good, but the texture if off a bit. I make a tempura tofu that rocks! I serve it with sriracha mayo and an asian sauce that's full of aromatics-it's good!
Let me know if you find a good baked tofu recipe (both taste and texture-wise)...
Oh, and I'll let you know if I do!
Your tempera tofu recipe sounds awesome! Is it on your blog? You should try the Baha Tofu Tacos with Cilantro Coleslaw recipe on vegweb... It is out of this world!
I hope to find a good baked tofu recipe soon because frying it in oil is so fattening!
Good Morning Amy, I agree about the oil thing, but I do like it (sigh). And, no, I didn't post it, but only b/c the photos made it look like a blob of oddness! I don't know why either, b/c the plate was quite pretty in person. I'll try shooting it again next time we splurge and eat fried tofu.
Oh, and I will try those tacos-sound good!
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