Comments on: Stir-Fry with Lemon Miso Ginger Sauce

By: Organics to You – November 29, 2010 — Vegan Nosh

Organics to You – November 29, 2010 — Vegan Nosh — Tue, 30 Nov 2010 01:43:51 +0000

[…] lot of the veggies in the house. During the week I also made some great lighter dishes including a simple stir-fry and some gingery soup with rice stick noodles & lots of […]

By: sherri

sherri — Sat, 27 Nov 2010 17:06:54 +0000

I get blocks of an extra firm, or even super firm, tofu. This style looks very dense, like a brick, and is usually in the refrigerator section. It usually does not come in the tubs of water, but is sealed in plastic with a little bit of water. You can often find it at Asian markets or places like Whole Foods if your regular market doesn’t carry it.

When you slice it into cubes it stays very firm and doesn’t easily break apart. This style still takes marinades well, but just doesn’t fall apart as easily. Although I’ve occasionally used a fair bit of oil to really fry the outside, most of the time I just use a little spray canola oil to keep it from sticking too much.

By: Vicki Dunn

Vicki Dunn — Sat, 27 Nov 2010 15:42:57 +0000

What Tofu do you use?
I have found most of the brands I try in the extra firm disintegrate when I sit fry them We have taken to marinating them and then frying them in a generous amount of oil and very little stirring to give them a “crust” before adding them to the veg.