meegbear
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Fri Jan-13-06 05:09 PM
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With thong season here before you know it, meegbear is eating healthy, deciding to give stir frying a whirl.
I have the following list of ingredients to cook in peanut oil:
extra firm tofu asparagus green pepper onion baby corn bamboo shoots water chestnuts garlic
How should I cook these? Any tips suggestions would be greatly appreciated.
Toodles.
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LeftyMom
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Fri Jan-13-06 05:11 PM
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1. Did you press the water out of the tofu? |
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If not, do that first. Set the tofu on a folded clean dishtowel on a plate. Cover with another clean folded dishtowel, another plate and set a can on there if you need added weight.
That way the tofu won't have that gross spongy texture.
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MadAsHellNewYorker
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Fri Jan-13-06 05:26 PM
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2. That is the best advice ever when it comes to cooking tofu! |
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most people dont realize that tofu has that "ucch" texture cause there is still too much water in it. I press out most of the water till the tofu is very thin-like!
:yourock:leftymom
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LeftyMom
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Fri Jan-13-06 05:27 PM
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As always I'm glad to be of service. :)
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meegbear
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Fri Jan-13-06 05:34 PM
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8. That I've heard and will do ... |
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I've been warned that some ingredients cook real quick and will burn. Wanna get it right.
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matcom
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Fri Jan-13-06 05:27 PM
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meegbear
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Fri Jan-13-06 05:36 PM
Response to Reply #4 |
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no tofurky or hot dogs here.
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MadAsHellNewYorker
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Fri Jan-13-06 05:29 PM
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Edited on Fri Jan-13-06 05:29 PM by MadAsHellNewYorker
start with the garlic in the peanut oil till it gets fragrant. Then add the veggies for a few, then throw in the tofu for the end! hope this helps :hi:
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Gormy Cuss
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Fri Jan-13-06 05:37 PM
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11. Me too, and I would add |
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Edited on Fri Jan-13-06 05:39 PM by Gormy Cuss
Cut the onion into thin slivers end to end rather than chopping or dicing. Slice asparagus on a diagonal and leave the tip ends slightly longer than the other pieces.After garlic add peppers, onions, and shoots. Stir fry for about a minute, then add the tofu, stir fry for 15-30 seconds, then add the asparagus and chestnuts, stir frying just until the asparagus is electric green. At this point you're done unless you want to add flavors like soy sauce or rice wine. If you want to add those, do it at the end when you turn the heat off and toss to coat.
Extra firm can be OK without squeezing but LeftyMom is right -- get some of that water out and you'll be much happier with the texture.
On edit: baby corn at the same time as the tofu.
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MadAsHellNewYorker
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Fri Jan-13-06 07:19 PM
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15. whoa, that is a much more detailed recipe then I gave |
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:applause: :bounce: :yourock:
Im bookmarking this thread :9
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KitchenWitch
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Fri Jan-13-06 05:29 PM
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6. Add the onions and garlic first, then the green pepper |
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Cook those until the onions are translucent, then add the rest of the veggies. Cook for another few minutes, then add the tofu.
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MadAsHellNewYorker
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Fri Jan-13-06 05:30 PM
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7. d'oh! I missed the onion! KW is right more then me I think.... |
meegbear
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Fri Jan-13-06 05:35 PM
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9. OK ... that sounds good |
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Hope it comes out as good as it sounds. Thanks!!
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TallahasseeGrannie
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Fri Jan-13-06 06:08 PM
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and cook the thicker things first. If you have to, dump out the cooked stuff to keep the heat high.
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Rabrrrrrr
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Fri Jan-13-06 06:37 PM
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13. I think stir frying is a great way to cook them! Go for it! |
lakemonster11
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Fri Jan-13-06 06:57 PM
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14. I usually cook the tofu separately. |
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Definitely drain it first.
Other than that, when I stir-fry, I heat the oil and add garlic and the hardest of the vegetables like onions and peppers, let them cook for a little while, then I add more delicate vegetables like zucchini. I add the cooked tofu in towards the end.
I would serve it over brown rice, if you have it.
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yellowdogintexas
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Fri Jan-13-06 11:38 PM
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16. you need ginger, too. nt |
AtomicKitten
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Sat Jan-14-06 01:41 AM
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17. don't use too many ingredients |
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keep it simple.
Bok choy is a fabulous veggie. You cook the stalk like celery, and then chop up the leaves and cook like spinach (throw it in at the very end, stir briefly, reduce heat and cover for a couple minutes).
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