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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Crusted tofu?
Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better
to sear it, bake it, or broil it? Thanks for any tips. |
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Crusted tofu?
See James Strut wrote:
> Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better > to sear it, bake it, or broil it? Thanks for any tips. If you really had any imagination, you'd already have tried out a few techniques and you'd be the one answering the question, not posting it. |
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Crusted tofu?
On Mon, 27 Oct 2003 11:37:42 -0500, "C. James Strutz"
> wrote: >Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better >to sear it, bake it, or broil it? Thanks for any tips. > I like both potato flakes and cornmeal coating tofu. Both are good bases for a variety of flavors, from mexican to vietnamese to creole. I've never had much luck with searing tofu. It seems to stick, no matter how much oil I use. Someone else may have better suggestions for that. I bake it frequently, and occasionally fry it in immersion. Of course, stir-frying is always good. I've never tried broiling. I'll give that a shot. :-) -Vioxel pamitySpam Just remove all the spam and such. |
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Crusted tofu?
C. James Putz wrote:
> Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better > to sear it, bake it, or broil it? Thanks for any tips. Dry or press it very well first, because any moisture inside will render your crust useless when it comes out. I've had best luck baking/broiling any crust. My favorite was an overthickened (with pecans) pesto. |
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Crusted tofu?
"usual suspect" > wrote in message ... > C. James Putz wrote: > > Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better > > to sear it, bake it, or broil it? Thanks for any tips. > > Dry or press it very well first, because any moisture inside will render > your crust useless when it comes out. I've had best luck baking/broiling > any crust. My favorite was an overthickened (with pecans) pesto. Great tips, thanks.... |
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