Tofu at its best.
the way to add flavour and texture to tofu isnt as hard as might initially seem. I first tried tofu and it was like rubber nothing. Now i love it. Today its my New Years treat, maybe I'll add a beer or two.
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the key is to gently cook the tofu edge by edge slowly crisping each side a little more each time. This keeps the silken tofu centre soften and velvety.
Silken tofu lightly sprinkled with sesame seed powder and lightly fried. Add condiments to bolster taste a spicy green chilli sauce works great. Asparagus can be steamed or charred. |
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