Comments on: 11 Herbs And Spices Baked Tofu

By: noobcook

noobcook — Wed, 03 Sep 2008 09:23:05 +0000

omg… they are sooo gorgeous!

By: Colloquial Cook

Colloquial Cook — Sat, 23 Aug 2008 19:27:43 +0000

Very interesting, thank you!

By: chow

chow — Sat, 23 Aug 2008 17:16:53 +0000

Nikki – Thanks!

Lisa (Show Me Vegan) – Thanks, I’m just lucky the food happens to be photogenic. :-)

Jennifer – Thank you! It was yummy but I think I’m also going to try other spice combos too.

Colloquial Cook – Yes, I put a heavy weight to help squeeze out as much water as possible from the tofu.

Crystal – Chinese 5 spices is delicious, I bet that would be so good on tofu along with the red fermented bead curd and deep-fried would put it over the top. I’ve never tried cooking with red fermented bean curd before so that’s an very interesting idea. Thanks!

By: Crystal

Crystal — Sat, 23 Aug 2008 09:31:30 +0000

I like spices too. I remember my parents used to add chinese 5 spices to chicken before deep-fried it. Some recipes used chinese 5 spices and red frementated bean curd. I like frementated bean curd too :) The stir-fried long bean with frementeated bean curd is nice :)

Maybe, some days, i should tried to mixed them to tofu and then deep-fried it.

Cheers

By: Colloquial Cook

Colloquial Cook — Fri, 22 Aug 2008 19:07:38 +0000

Gosh, 11 spices! Just a quick question, as I am not familiar with tofu: why put a heavy weight on the tofy slices? Is that to extract potential moisture?

By: Jennifer

Jennifer — Fri, 22 Aug 2008 15:53:45 +0000

You picked the right combo of 11 herbs and spices. Yummy!

By: Lisa (Show Me Vegan)

Lisa (Show Me Vegan) — Fri, 22 Aug 2008 11:37:11 +0000

This meal looks ready for a gourmet magazine photo shoot.

By: Nikki

Nikki — Fri, 22 Aug 2008 10:40:21 +0000

I have been looking for a recipe exactly like this. I cannot wait to try it!