Reply to thread

Message: <blockquote data-quote="eXodus" data-source="post: 983078" data-attributes="member: 417">Re: Re: good luck, but beware...well here is my snap culinary critique of the dish. and also what i would do to change it.get rid of the kale and olive oil. they just simply do not meld well with the rest of the very asian theme of the ingredients.replace the kale with nappa cabbage and bok choy. plus kale craves vinegar to balance it out. and instead of olive oil try sesame oil. it will work a whole lot better.also press the firm tofu overnight with a can or two on a plate. it will make the tofu more dry and have a better texture. plus it will allow it to suck up your tamari or soy like a sponge. so, use less of it. another good thing to do with tofu is to press it, cube it, dust it with corn starch, toss off the excess and then fry in some 375 degree peanut oil. the pieces you have will be crisp, light and wonderful. then you can toss it in all sorts of goodies. i love tofu dishes. i find them a challenge and can be very very good. but too few people, professional chefs included have a clue in how to make them taste good. they end up being bland far too often. honestly, i am a culinary snob. simple as that. also think about infusing some lemon grass, galanga, or kaffir lime leaf into the dish. the herbal citrus will be very good. one ingredient i love to use, but vegans are exempt from is fish sauce. oh, how i love fish sauce. just a little shot of that makes everything that much better.another option to use is miso. fermented soy is great stuff.rice wine vinegar is a good way to up the 'pow' factor of tofu. but the afforementioned ingredients of garlic, chiles, tamarind, peanuts, ginger and sesame are great pals of our old friend tofu.</blockquote>

Verification