WineLovers Discussion Group

I ran across a really nice site that had some classic tofu recipes; it's a restaurant in Bangalore. God bless globalization... Anyway, he says everything I could about how to handle and prepare tofu and says it better. Worth a read, and his recipes look good. I can really hear his voice in his writing, and that's rare for the genre.

http://shiokfood.com/notes/archives/000014.html

His notes start here:

http://shiokfood.com/notes/

Nice stuff.

Thanks, Stuart. This is very helpful.

Well what do ya know, it's not just Southern Red Necks who deep fry everything! Never really liked any tofu dishes I've tried to date, too bland and the texture was always all wrong; but that idea for deep fried tofu has me thinking maybe I'll give it a try sometime. After all, fried grits are one of my favorite appetisers even if my wife does think I'm wasting perfectly good grits on the rare occasion that I actually make it.

I actually fry tofu quite frequently. It adds flavor and the texture becomes much like cheese. I use it a lot in omletes.