In my experience using extra firm silken tofu, it’s been fairly comparable to firm silken and I haven’t noted any drastic differences between the two. To complete the silken trio, we have the extra-firm brother. Firm silken tofu generally has less water added during the production process and works well in dishes where the tofu might be needed to hold its shape whilst sitting in sauce. It typically has a richer body than soft silken tofu that reacts much better to handling. Soft silken tofu works well in recipes that require it to be blended.įirm silken tofu shouldn’t be confused with normal firm tofu. Simply said, it will break easily if you handle it too much. Soft silken tofu is delicate and heavy and requires careful handling. It’s sometimes referred to simply as silk or Japanese-style tofu, it has a smooth appearance. Silken tofu is left unpressed, undrained and has a high moisture content. Having said that, silken tofu comes in three types – you’ve probably guessed…soft, firm and extra-firm. In general, there are four types of tofu. So the main part of creating a scrumptious tofu stir fry, begins with picking the right type of tofu. A recipe I guarantee that you’ll come back to time and time again. The recipe I’m about to share with you is all those things and more. It had to meet the test of being quick, simple and super tasty. I decided to make that recipe a couple of times. I experimented with a number of ingredients, carrots, broccoli, sweet peppers, setain…but found myself craving a tofu stir fry which was one of the first I made at the beginning of the spree. I went on a stir fry making spree, only this time, they were vegan. However, very recently, I rediscovered my love for stir fry and once again, that deeply rooted habit took hold. Since graduating from University, I think it’s safe to say I’ve developed a more sophisticated palate and trying different types of food and flavours is now a treasured spend of time. All in all, I truly managed to convince myself that I was the stir fry king. I made so many stir fry’s that I got pretty good at it – my housemates would always guess what I was making for dinner with 80% accuracy and it would also be the meal I made for guests whenever I tried to impress them. Quick, simple and super reliable was always the way to go when it came to cooking. When I was at University, I lived on stir fry’s.
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