this post was submitted on 29 Jun 2025
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Microblog Memes

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That would be a lot (piefed.cdn.blahaj.zone)
submitted 4 days ago by LadyButterfly@piefed.blahaj.zone to c/microblogmemes@lemmy.world
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[–] pressedhams@lemmy.blahaj.zone 3 points 2 days ago (1 children)

Share the art of your tofu please.

[–] grrgyle@slrpnk.net 1 points 2 days ago (2 children)

With pleasure. I'm still perfecting it, but so far the base is

  • 1/2 block extra firm
  • dash of dark soy (tbsp?)
  • little pinch of salt, unless soy sauce is super salty

Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.

Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):

  • onion powder?
  • garlic powder?
  • minced garlic?
  • chili flakes? (Essential, imo)
  • tsp cumin?
  • fennel seeds?

Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.

[–] pressedhams@lemmy.blahaj.zone 2 points 2 days ago (1 children)

And you just use it as sandwich filling?

[–] grrgyle@slrpnk.net 1 points 2 days ago

Yeah exactly. My b, I tagged that on as a comment here : https://slrpnk.net/comment/16607327

[–] grrgyle@slrpnk.net 1 points 2 days ago (1 children)

Stores well in fridge. I use it as the protein in my sandwiches like,

  • toasted bread (inside only, as mentioned)
  • vegan mayo on both sides
  • too much lettuce
  • the fried tofu
  • ketchup, because I'm a basic baby. Any kind of sauce would rule, though.
[–] pressedhams@lemmy.blahaj.zone 2 points 2 days ago

Looking forward to trying this! Always up for a new tofu recipe.