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From: Deborah (Recipes.vegsource.com)
Subject:         Re: Crispy Tofu
Date: October 25, 2009 at 5:55 pm PST

In Reply to: Crispy Tofu posted by Susan on October 25, 2009 at 8:34 am:

Use firm waterpack tofu, either
fresh or frozen-&-thawed.


It depends on what type of texture
you want. Freezing gives the tofu
a chewy, 'meaty' texture.
Using fresh tofu gives a softer texture.


In some ways, they are almost
completely different dishes!


If you want a 'chikn nugget' type dish,
simmer the thawed tofu in 'chikn' broth
before doing the coat-and-crumb thing.

---

Good Gravy

Easy, and so versatile!

2 cups 'milk (soy, rice, almond, etc)
1 Tbs cornstarch
2 tsps veg'n 'beef' or 'chikn' bouillon powder
(or, if desired, use vegetable bouillon powder)
Pepper, parsley, other spices, as desired

Mix 'milk, cornstarch, and bouillon powder
in a saucepan.
Heat gently to just boiling, stirring constantly.
Mixture will begin to thicken.
Add seasonings, and heat/stir until thick.

If you want a thicker gravy, mix
another tsp or two of cornstarch with
1/4 cup COLD 'milk or water, and add to pot.
Cook until desired thickness is reached.


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