Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.

EDIT: Cooking not making tofu.

    • truck@beehaw.org
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      1 year ago

      i feel most americans havent even given it a fair shake (or maybe thats my midwestern tinted glasses. my first introduction to actually trying it was a thai restaurant that included it in all phad thais, even meat ones. i was hooked quickly from that

  • Baggins@beehaw.org
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    1 year ago

    Ah, cooking it, I thought you meant actually making it.

    I aways freeze it then press it for at least 12 hrs. Can’t stand it squidgy in the middle.

    That looks good. Agree with the ginger swap, thinks fresh is much nicer. More gingery 🤤

    • forestG@beehaw.org
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      1 year ago

      Do you make yours? If so, what coagulation agent do you use?

      @OP, looks great. I usually just pan fry mine with a little olive oil until it gets golden-golden/brown on the outside, which is when I drop the soy sauce. Veggies and spices I stir fry on their own.

    • Drusas@kbin.social
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      1 year ago

      I am a total tofu lover, so I would be happy to have a variety of threads about it.

      This conversation makes me think, maybe we could have a weekly topic, like this week is tofu and next week is basil. Or since we’re still small, a bi-weekly topic.