Quick question: my tofu maker instructions says I can use 1 or 2 packets of nigari. Will more make it firmer, or will it just be more like silken tofu?
anyone here have any luck with making a non-wheat pizza crust? if so--do you have a recipe you can post? my other half can't eat wheat and my son's requesting pizza...
(i did look in the memories already...)
thanks in advance...
I'm in the middle of making homemade chex mix and of course all the worster sour sauce in the house has fish. I went to 3 different stores they have have fish!!!!!!
I'm literally in the middle of making it, the "butter" is melted in the oven. I'm so pissed!!
Does anyone know of a replacment? Soy sauce??
*ther eis only one grocery store, and two dollar stores here. so tamari isn't sold around here.
Think it would be a big deal to just cut it out? It's 2 tablespoons.
please give me some good recipe suggestions that use breadcrumbs. i have a container of the stuff still sitting around.
Alright. This is my dilemma:
I am moving into a new place within the next few days, so I don't want to buy a ton of new groceries to transport with me. I have some extra firm tofu that I am SICK of deep-frying for sandwiches. I want to know some easy things to do with this tofu without insane fancy ingredients. (No curry dishes, gourmet stuff, etc.)
I have basic spices like garlic powder + salt, italian seasonings, paprika, salt pepper etc. I have a few condiments such as steak sauce, ketchup + mustard, liquid smoke, soy sauce, italian dressing. Give me some ideas people! I know you can come up with something... and that damn FAQ list has way too many entries to search through on an empty stomach!
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