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Vegan

63 watchers
Jan 2020
12:11pm, 24 Jan 2020
9,933 posts
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Joopsy
Glad you liked it RB. You can just use all vegan butter as well as butter/trex, it works just fine as well. I put some flavourings in like lemon or orange as well sometimes and they also work well.
Jan 2020
12:20pm, 24 Jan 2020
18,766 posts
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Dvorak
Frying your own tofu is quite easy (I did some this week) as long as you have enough oil that it doesn't stick. The more fried the better for me, so I cut it into thin slices, press out as much water as I can, and slowly shallow fry. You can deep fry: a more Chinese way I think is to fry quite big pieces then slice, or you could do cubes, but I prefer not to.
Jan 2020
1:12pm, 24 Jan 2020
44,989 posts
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Velociraptor
Whereas I dry out the tofu thoroughly, cube it, and shallow fry it in just enough oil to keep it from sticking until it's lightly toasted on all sides.
Jan 2020
1:47pm, 24 Jan 2020
11,811 posts
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Garfield
I've cubed tofu and fried it in oyster sauce with garlic, shitake mushrooms, peppers, onions, water chestnuts, (maybe bamboo shoots) and broccoli, or use some spicier sauce (now more preferable when I lost my sense of smell).
Jan 2020
8:38pm, 24 Jan 2020
21,227 posts
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Red Squirrel
Rice noodles. I often make a noodle salad for lunch with spring onions, cubes of marinated tofu, some shredded ginger, finely chopped chilli and veg. The important thing is the dressing - soya sauce, lemon or lime juice, toasted sesame oil, bit of water; shake it baby.

Rice noodle stir-fry. I make this about twice a week using coconut oil to fry spring onions, small chopped squash, ginger, broccoli and mushrooms. Towards the end add soya sauce, a splash of water if needed and some chilli and garlic sauce - Lee Kum Kee and Yeoh both do nice ones. Toasted sesame oil and a squeeze of lime to finish off if you like + finely chopped coriander if you have it.
Jan 2020
8:40pm, 24 Jan 2020
21,228 posts
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Red Squirrel
Oops - just spotted no mushrooms. You could leave them out, but find something of similar texture for the stir-fry - tofu might do. + I forgot to say add the soaked rice noodles after the sauces have been added in and stir around to absorb flavour.
Jan 2020
8:54pm, 24 Jan 2020
5,188 posts
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Wine Legs
Thanks RS. I can't do much spice because of the kids, but I reckon I'll cobble something together.
Jan 2020
9:01pm, 24 Jan 2020
21,234 posts
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Red Squirrel
On the frying tofu thing; roasting works well too. Cut into thin strips and marinate in a mix of soya sauce, honey and lemon juice for a few hours or overnight. Drain and place on an oiled baking tray and rub upside with oil too. You can also dip in sesame seeds. Bake for a while, turning until both sides go firm.

Wine legs, how about noodle soup? A vegan ramen-type thing?
Jan 2020
9:02pm, 24 Jan 2020
21,235 posts
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Red Squirrel
Oops again - replace honey with maple syrup.
Jan 2020
9:06pm, 24 Jan 2020
11,816 posts
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Garfield
Miso soup with soba noodles is nice...with some spring onions chopped up and small cubed tofu, and a bit of seaweed if handy. Marinate the tofu in the miso beforehand...and cook soba noodles in vegetable stock, then add it all to the miso and tofu then let sit til the tofu is heated through.

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Maintained by Izzy Backyet
From tomorrow I'm going Vegan ,this is a properly researched decision. A) Who follows a Vegan diet ...
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