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Vegan

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Joopsy Jan 2020 12:11pm, 24 Jan 2020 9,933 posts	Quote Pin 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.
Dvorak Jan 2020 12:20pm, 24 Jan 2020 18,766 posts	Quote Pin 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.
Velociraptor Jan 2020 1:12pm, 24 Jan 2020 44,989 posts	Quote Pin 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.
Garfield Jan 2020 1:47pm, 24 Jan 2020 11,811 posts	Quote Pin 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).
Red Squirrel Jan 2020 8:38pm, 24 Jan 2020 21,227 posts	Quote Pin 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.
Red Squirrel Jan 2020 8:40pm, 24 Jan 2020 21,228 posts	Quote Pin 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.
Wine Legs Jan 2020 8:54pm, 24 Jan 2020 5,188 posts	Quote Pin Wine Legs Thanks RS. I can't do much spice because of the kids, but I reckon I'll cobble something together.
Red Squirrel Jan 2020 9:01pm, 24 Jan 2020 21,234 posts	Quote Pin 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?
Red Squirrel Jan 2020 9:02pm, 24 Jan 2020 21,235 posts	Quote Pin Red Squirrel Oops again - replace honey with maple syrup.
Garfield Jan 2020 9:06pm, 24 Jan 2020 11,816 posts	Quote Pin 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.