|The Book of Tofu|
|by William Shurtleff|
A reference book that covers how tofu is made, Asian cooking techniques and equipment.
1 - 10 of 302 for salted tofu
Chop cabbage, Tofu and green bell ... strips. Add all other ingredients and toss well. Can serve at room temperature or chilled. Tastes good either way.
Mix together all ... Add the cabbage, tofu and potato and ... up. Add the salt and garam masala ... swollen and cooked through. Serve with tomato chutney.
House Tofu Honey Panna Cotta ... a pinch of salt. Blend on ... temperature and then break into small pieces. Store in an airtight container until needed.
Cut tofu into 1 inch ... Sprinkle 1 teaspoon salt over tofu, along ... dish can help you win lasting friendships from folks who have a cholesterol phobia.
Drain tofu and slice into ... Mix together flour, salt, garlic powder ... Drain and then serve with sauce made from soy sauce and rice vinegar. Serves 4.
In a 5-quart ... 3-quarts water, the salt and 1 tablespoon ... set aside. Drain tofu thoroughly on a ... or refrigerate and serve well chilled. Serves 6.
Combine dressing ingredients and mix well. Cut tofu into 3/4 inch ... dressing. Add salad ingredients, allow to marinate 1 to 2 hours. Makes 6 to 8 servings.
Cook shells according ... mash eggplant. Mash tofu. Mix eggplant, ... Mrs. Dash, and salt. Fill shells ... 45 to 60 minutes. Serves 6 (about 26 shells).
Place Tofu in mixing bowl, ... Tahini into the skillet, mix well. This makes a richer dish. This dish also is quite good cold, treat it like a spread or dip!
Prepare spaghetti sauce ... set aside. Combine tofu, Parmesan cheese, parsley flakes and garlic salt. Stir well. ... bake for another 5 minutes. Serves 8.
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