Text 12814, 99 rader
Skriven 2014-05-01 23:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: tofu 577
================
 ml-> But plain tofu can be very good, especially when intense
 ml-> heat is applied to it.
 BF> Sorry Michael, but I don't understand.  Is that in opposition to the
 BF> normal way of treating it?  

Most nonnative eaters of tofu don't apply enough heat to it.
Simmered doesn't generally give much flavor. The best way to
prepare it is to fry it in some way, and not a sissy 300F
oil blanching the way you often see it done. In order to
reach its full potential, tofu should be made to spit a bit.

 BF> Do you personally like Tofu a bit charred on the edges?  Serious
 BF> question... there are a number of foods I like a bit charred
 BF> sometimes.  Meat, fat, toast, popcorn, Toll House cookies, etc..

I actually think that it might be sort of objectionable done
that way. However, the texture of deep-fried tofu is quite
nice, and the taste of any kind (dry or wet tofu, coated or
uncoated, deep- or shallow-) of fried tofu can also be good.

 BF> Or is that a sly joke that went high over my head.  [This happens more
 BF> often as I lose height to age.]

I'll think of a sly joke for you when the current thread
about humor ("humour" is the subject line) dies down.

Chuka soba vegetable stir fry
categories: vegetarian, main, vegan, Hawaiian, hotel, silly
Serves 2

1 c chukka soba noodles
2 Tb vegetable oil
4 oz wild mushrooms, sliced
1 oz green papaya, julienned
1 oz carrots, julienned
1 Tb garlic, minced
1 Tb shallot, minced
Salt to taste
h - For the tofu croutons
1 c shoyu (soy sauce)
1/2 c sweet Thai chili sauce
1 Tb fresh ginger
3/4 c sesame oil
10 (1") cubes tofu
1 c cornstarch
1/2 c vegetable oil
12 pohole fern shoots, blanched
- substitute pencil-size asparagus spears
1 oz beet strings
1 oz sweet onion, shaved
4 oz ponzu broth
h - For the ponzu broth
1 c mirin
1/2 c sake
1 Tb kombu (kelp)
1/2 c shoyu
2 Tb lemon juice
1 Tb lime juice
3/4 c sweet Thai chili sauce
1 Hawaiian chile pepper, minced
- substitute 1/2 jalapeno

Full name Chuka soba vegetable stir fry with ponzu
broth and tofu croutons

Bring a pot of water to a boil and add salt. Blanch
the soba noodles until they are al dente, 5 min.

Meanwhile, heat oil in a saute pan. Add mushrooms
and noodles. Cook 3-4 min or until mushrooms have
released their liquid. Add green papaya and carrot,
cook for 1-2 min. Add the garlic and shallot and
stir fry until the shallot is translucent.

In a bowl, blend the shoyu, chili sauce and ginger.
Slowly add the sesame oil and continue to blend.
Pour the mixture over the tofu cubes and marinate
30 min. Drain the marinade and coat tofu cubes in
the cornstarch. Heat the oil in a saute pan until a
drop of water skips over the surface. Add the tofu
and pan fry until golden brown and crispy on all
sides. Reserve and keep warm.

Wash the kombu lightly to remove excess salt.
Combine the mirin, sake, and kombu in a saucepan
and bring to a simmer. Let simmer 5 min. Remove
from heat. Add the shoyu, lemon juice, lime juice,
and chili sauce. Add the chile pepper.

Place the noodles and mushrooms in a bowl. Top
with the blanched pohole fern shoots, beet strings,
and shaved sweet onion. Pour ponzu broth into the
bowl. Place the tofu croutons around the noodles.

Greg Lamm, Westin Maui

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 bbs.docsnetservices.com (1:123/140)