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Lookin good! How long do you leave your tofu pressed like that?
Depends on how lazy I’m feeling but today it’ll be around 4 hours
just reminds me i have to clean my kitchen
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Bamboo shoots AND water chestnuts? What a feast
They’re just there for weight but I am throwing in the bamboo shoots at kids request
I hated bamboo shoots when I was younger! The kids are alright
Final product, it was pretty good
i am also currently obsessed with making delicious tofu fried rice. you have probably been making it for longer than i have, but my recipe is somewhat self-invented and i am very proud of the end product. my last batch i cooked enough for like… 11 servings? i am in love. it is basically all I eat now and im losing a lot of weight because of it
That looks delicious! I need to practice my fried rice, it’s not great
if you want any tips I would recommend using this for rice seasoning: https://badiaspices.com/product/fried-rice-seasoning-126-oz/ (this spice brand is a favorite of mine) and maybe a bit of that on vegetables too
some lemon pepper seasoning, garlic/onion, for everything including the rice, cut the veggies up really tiny so that they mix in with the rice better.
for my tofu i always freeze overnight and then dethaw and press for 35ish minutes then dice them, flavor it in a bit of artificial chicken flavoring and then add the lemon pepper and more of the other seasonings i used on the veg and rice.
one thing i really like about tofu fried rice is that it typically leaves me feeling satisfied with what I ate, without feeling overstuffed or wanting a second serving, which I cannot say about many foods
Okay I like what I’m hearing, attempting this soon!
Best tips I ever received for fried rice:
- use cooked, day old rice from the fridge, it will have a lower moisture content which will help it fry faster, it also gives the rice a crispier almost al dente texture
- fry your veggies and protein in moderate batches, and add back in at the end after rice and before sauces, this will keep the wok/pan temperature consistently high throughout the process and keep the wok hei working
- add your sauces around the side of the pan and push them towards the centre with the back of the spatula til even, then, toss your rice with a folding motion (do not stir). Excessive stirring may break up the rice and ingredients causing it to become stodgy
Hope these help :)
Very helpful, believe I’ve been adding the sauce too early, wok definitely doesn’t seem hot enough even with the flame all the way up, and it ends up soggy
No worries. That could be your issue. I don’t use much sauce tbh, a little dark soy for colour and a glug of light for flavour is usually enough. I dissolve a little msg into the soy, and that helps distribute it evenly throughout the rice better than salting/sprinkling afterwards. Happy cooking!
thats gonna be good!! also i use the same brand of sesame oil!
Arranging your ingredients in bowls beforehand is bourgeois
Mis en place deez nutz on your face
Who cares how many dishes you’re using when your butler washes them all for you?
I’m actually doing my dishes in the
Bro clean that grout. That’s mold.
My butler says it’s mildew?
Either way it’s a toxic hazard. Fire your butler.
I tried that actually, “you’re um… like fired”, I said. But they were like, “no you”, and the by now familiar sound of a zipper retracting. Suffice to say I lost the argument yet again!
noice
Hi are you me? I was just browsing while waiting for my rice to finish for my tofu bok choy stir fry
Hell yeah, enjoy!
Based. Please post your sauce recipe.
It’s a jar of House of Tsang Szechuan Spicy Sauce, rice wine vinegar, garlic and ginger through the microplane, about 1 tsp sesame oil. I will sometimes do it from scratch, it’s basically the same except with a shit ton of soy sauce, 1+ cup, pepper flakes or chili oil, then you whisk up a couple tbsp corn starch into cold water and add it once the sauce is heated to thicken.
Where’s the wok?
