Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
o 375\u00b0F.
Combine tofu, Parmesan, eggs, garlic, herbs, salt
un knife through tofu, still in container, to make
Place tofu on a plate between paper
teel blade.
Add the tofu and process until smooth.
For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices.
Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading.
Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side.
Remove from pan and drain on paper towel.
Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste.
Serve on a bun.
Heat oil in large skillet.
Brown crumbled tofu in the oil for 5 minutes.
Add 2 cups water and the package of taco seasoning mix.
Simmer uncovered for 15 minutes on low, stirring occasionally.
Spoon into taco shells.
Garnish with cheese, tomatoes, lettuce, onions, or olives as desired.
Optional, For a meatier texture, I like to first freeze the tofu then defrost it.
Put tofu and liquid in a blender and blend on highest speed until completely smooth.
Measure out two cups of the tofu blend and add pudding mix; beat with an electric mixer two minutes.
Can be served immediately, but is better if chilled for an hour or so.
1. Heat a saucepan on high and add all oils.
2. Add tofu and stir-fry for two minutes.
3. Reduce heat to medium-high, add vegetables and sauce, and continue to stir-fry for an additional three minutes or until broccoli is bright green.
Tip: You may have to cut the veggies up into smaller pieces to get your toddler to eat them.
he drained and rinsed Hard Tofu.
Add 12 oz of
spoon tofu into blender, along with whipping cream, vanilla, and sugar.
puree til well blended.
pour into container and freeze for 3 hours.
scoop and enjoy!
Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
box of extra-firm silken tofu into a large bowl and
Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
hoto visit http://the-best-recipes.blogspot.com/.
he bean sprouts and fried tofu puffs. Ladle the hot soup
Combine first 6 ingredients in medium mixing bowl and use your hands to mix well. Shape into 1 1/2\" balls, and roll in mixture of corn starch and nutritional yeast.
Saute balls in oil until browned. Add to your favorite pasta dish!
Freeze, thaw, squeeze dry and tear or chop into bite size pieces 1 1/2 pounds tofu.
Have ready 12 corn or flour tortillas. Prepare either chili gravy or tomato sauce (see following recipes).