Comments on: Homestyle Bean Curd with Mushrooms

By: shanshan

shanshan — Sat, 01 Dec 2007 16:19:06 +0000

very good

By: shanshan

shanshan — Sat, 01 Dec 2007 16:18:49 +0000

very good

By: Pork, Tofu, and Losing Track of Recipes at wingie.org

Pork, Tofu, and Losing Track of Recipes at wingie.org — Mon, 09 Apr 2007 02:43:02 +0000

[...] This, by the way, is a variation/evolution of the Tigers and Strawberries Browncoat tofu recipe—although there’s a very far gap and three other influences between them—that I base most of my tofu dishes on. My recipe calls for a tablespoon of Lee Kum Kee Szechuan tofu sauce, which can be found is virtually any Asian grocery store worth half a damn and even some American supermarkets. However, if you would like to make everything from scratch I’d recommend following the Ma Po tofu on Tigers and Strawberry to make only the sauce—i.e., don’t add tofu or veggies to it—and use 1/4 cup of the sauce instead of the bottled sauce I have listed. [...]

By: Court

Court — Wed, 30 Nov -0001 00:00:00 +0000

Well, here at my house, we are both food *and* SF geeks, too. In addition, Casey is a technology/computer geek, as well. We saw Serenity last week and loved it!

The tofu sounds divine. I’m still “off” soy, which I have to tell you is about as awful as you envisioned. Unfortunately, it seems to be helping.

By: Barbara Fisher

Barbara Fisher — Wed, 30 Nov -0001 00:00:00 +0000

Oh, no, Courtney!

Are you on wheat? If so--try seitan, also known as wheat gluten, as a protein source.