Okay, well, I decided to be a lovely person overall and make a birthday cake for a special someone, particularly this lovely one here
Only, as I finish whipping the margarine+sugar and go to sift all the dry ingredients together, a sudden spark of realization dawns rather horrifyingly on me:
I do not have any cake flour.
I do have unbleached flour, and whole wheat flour; I was thinking of substituting the unbleached flour for it, but some quick reading in hopes of cake-baking salvation found out they weren't quite equivalent.
So how much do I use? And shouldn't there be baking soda/powder in there to help it rise? :o? I'm so sorry for imposing this question, but I want it to turn out right, dammit! ._.;;
I have made this twice now with excellent results. Nicely flavoured chinese tofu dish. Impress whomever you want.
1 T vegetable oil 1 1/2 t sesame oil 1 toe minced garlic 1/4 minced onion (or leeks) 1/4 minced bell pepper (red or orange is best) 4 mushrooms, sliced 1/2 c water 2 1/2 ts soy sauce 1/2 t salt 1 ds chinese 5 spice or chili powder 1 1/2 t tomato ketchup 6 oz or thereabouts medium firm (or extra firm silken) tofu 2 ts cornstarch 2 T water 1 T minced scallions (green onions)
Heat a wok, coat with the oils. Add garlic, onion (or leeks), and bell pepper. Stir fry on HIGH for 15 seconds. Reduce heat to medium, add mushrooms. Saute 1 minute. Add water, soy sauce, salt, spice, tomato ketchup. Bring to a boil, cook 30 sec. Add tofu, return to boil. Dissolve cornstarch in water, stir into the wok. Simmer until thick and garnish with scallions.
Adapted from Shurtleff & Aoyagi's "The Book of Tofu"
This could potentially be served with some fried rice and a broccoli dish for a nice meal.