If you don’t eat meat just omit the meat, or replace any instance of ground pork (commonly used to cook tofu in Chinese cooking), with minced mushrooms
Maangchi is like my Korean auntie (who I don’t call enough, because my actual Korean auntie makes banchan at a popular Seoul restaurant and would almost certainly give me recipes too!)
@skinnylatte my favourite is pan fried until crispy after coating with flour and black pepper, then mixing with a noodle stir fry with black bean sauce
I learned why I had always thought black bean dishes were meh: it's cos most black bean sauce here has about as much power as a sleepy four year old in the entire jar. Find one where half a teaspoon of it knocks your block off, that's the real good shit.
@skinnylatte Before my wife went soy-free because of her MS diet, one of my favorite things to do with tofu was to slice it up about the size of a Bit-O-Honey and pan fry it with butter, salt, some fresh garlic and maybe yellow curry powder, and a splash of beer.
Never tried freezing tofu, though. I have to give that a try in the future.
We also have a story where my wife put a whole tarragon plant in the fridge.... The results weren't as much fun.
@andy Pailin, like me, who grew up in Southeast Asia, has almost certainly never heard of frozen tofu until we left that part of the world. Frozen anything really was offensive to our people
@andy probably with Asian American cooks who used more frozen foods. almost everything we eat in SE Asia is 'fresh' and we buy groceries daily from markets. including freshly made tofu not from factories.
my own parents would never eat at a restaurant that used frozen vegetables or frozen proteins.
personally i don't like doing anything that changes the texture of tofu so i don't do it.
@skinnylatte 💯 on all that. I'm really glad that as a kid I was exposed to tofu in Chinese food before I was exposed to it as a western vegetarian thing
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