Baked Tofu Satay with Peanut Sauce

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1. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

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2. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

   Reply

3. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

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4. […] Untuk memberikan rasa maksimum dalam blok kedelai Anda, bekukan terlebih dahulu. Hana Che dari Wajan Berbasis Tumbuhan mendidik kami tentang sejarah dan persiapan tradisi berabad-abad ini: “Orang tua saya tumbuh dengan makan tahu beku di Cina utara—itu adalah sesuatu yang berabad-abad sebelum tahu beku menjadi populer di Internet! Saat itu sebagian besar keluarga tidak memiliki lemari es atau freezer di rumah, jadi mereka membelinya dalam bongkahan es dari penjual tahu di desa, atau mereka membekukannya sendiri di musim dingin yang sangat dingin. Tahu yang dibekukan mengubah struktur selulernya—saat air di dalam tahu membeku menjadi kristal es, semua kelembapan ditarik keluar dari dadih, meninggalkan tahu yang berwarna lebih gelap dan berpori luar biasa yang menyerap rasa dan saus. Jika Anda membekukan tahu lunak atau sedang, Anda akan mendapatkan spons yang lebih longgar dengan celah terbuka, yang lezat untuk sup. Menggunakan tahu yang keras atau ekstra keras menghasilkan spons yang lebih padat yang tahan terhadap tumisan atau rebusan.” Coba resep ini […]

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5. […] To impart the utmost quantity of taste in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the historical past and preparation of this centuries-old custom: “My dad and mom grew up consuming frozen tofu in northern China—it was a factor centuries earlier than frozen tofu grew to become widespread on the Web! Again then most households didn’t have fridges or freezers at dwelling, so that they purchased it in icy slabs from the village’s tofu vendor, or they froze it themselves within the frigid winter. Freezing tofu adjustments its mobile construction—because the water within the tofu freezes into ice crystals, all of the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. In case you freeze delicate or medium tofu, you’ll get a looser sponge with open crevices, which is scrumptious in soups. Utilizing agency or extra-firm tofu produces a denser sponge that may face up to stir-frying or braising.” Try this recipe […]

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6. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

   Reply

7. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

   Reply

8. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

   Reply

9. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

   Reply

10. […] To impart the utmost quantity of taste in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the historical past and preparation of this centuries-old custom: “My mother and father grew up consuming frozen tofu in northern China—it was a factor centuries earlier than frozen tofu turned well-liked on the Web! Again then most households didn’t have fridges or freezers at house, so that they purchased it in icy slabs from the village’s tofu vendor, or they froze it themselves within the frigid winter. Freezing tofu adjustments its mobile construction—because the water within the tofu freezes into ice crystals, all of the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. Should you freeze tender or medium tofu, you’ll get a looser sponge with open crevices, which is scrumptious in soups. Utilizing agency or extra-firm tofu produces a denser sponge that may face up to stir-frying or braising.” Try this recipe […]

    Reply

11. […] To impart the utmost quantity of taste in your block of soy, freeze it first. Hannah Che of The Plant-Primarily based Wok educated us on the historical past and preparation of this centuries-old custom: “My mother and father grew up consuming frozen tofu in northern China—it was a factor centuries earlier than frozen tofu turned standard on the Web! Again then most households didn’t have fridges or freezers at residence, in order that they purchased it in icy slabs from the village’s tofu vendor, or they froze it themselves within the frigid winter. Freezing tofu adjustments its mobile construction—because the water within the tofu freezes into ice crystals, all of the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. In case you freeze smooth or medium tofu, you’ll get a looser sponge with open crevices, which is scrumptious in soups. Utilizing agency or extra-firm tofu produces a denser sponge that may stand up to stir-frying or braising.” Do this recipe […]

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12. […] Pour donner le maximum de saveur à votre bloc de soja, congelez-le d’abord. Hannah Che de Le wok végétal nous a renseigné sur l’histoire et la préparation de cette tradition séculaire : « Mes parents ont grandi en mangeant du tofu congelé dans le nord de la Chine – c’était une chose des siècles avant que le tofu congelé ne devienne populaire sur Internet ! À l’époque, la plupart des familles n’avaient pas de réfrigérateur ou de congélateur à la maison, alors elles l’achetaient en plaques glacées au vendeur de tofu du village, ou elles le congelaient elles-mêmes pendant l’hiver glacial. La congélation du tofu modifie sa structure cellulaire – lorsque l’eau du tofu gèle en cristaux de glace, toute l’humidité est extraite du caillé, laissant un tofu de couleur plus foncée et merveilleusement poreux qui absorbe les saveurs et la sauce. Si vous congelez du tofu doux ou moyen, vous obtiendrez une éponge plus lâche avec des crevasses ouvertes, délicieuse dans les soupes. L’utilisation de tofu ferme ou extra-ferme produit une éponge plus dense qui peut résister à la friture ou au braisage. Essayez cette recette […]

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13. […] To impart the maximum amount of flavor in your block of soy, freeze it first. Hannah Che of The Plant-Based Wok educated us on the history and preparation of this centuries-old tradition: “My parents grew up eating frozen tofu in northern China—it was a thing centuries before frozen tofu became popular on the Internet! Back then most families did not have refrigerators or freezers at home, so they bought it in icy slabs from the village’s tofu vendor, or they froze it themselves in the frigid winter. Freezing tofu changes its cellular structure—as the water in the tofu freezes into ice crystals, all the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you freeze soft or medium tofu, you’ll get a looser sponge with open crevices, which is delicious in soups. Using firm or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipe […]

    Reply

14. […] To impart the utmost quantity of taste in your block of soy, freeze it first. Hannah Che of The Plant-Primarily based Wok educated us on the historical past and preparation of this centuries-old custom: “My dad and mom grew up consuming frozen tofu in northern China—it was a factor centuries earlier than frozen tofu turned common on the Web! Again then most households didn’t have fridges or freezers at house, in order that they purchased it in icy slabs from the village’s tofu vendor, or they froze it themselves within the frigid winter. Freezing tofu adjustments its mobile construction—because the water within the tofu freezes into ice crystals, all of the moisture is pulled out of the curds, leaving a darker-colored and marvelously porous tofu that absorbs flavors and sauce. If you happen to freeze comfortable or medium tofu, you’ll get a looser sponge with open crevices, which is scrumptious in soups. Utilizing agency or extra-firm tofu produces a denser sponge that may face up to stir-frying or braising.” Do that recipe […]

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15. […] or extra-firm tofu produces a denser sponge that can withstand stir-frying or braising.” Try this recipeSerious EatsAccording to Kenji Lopez-Alt—the science-minded author of The Food Lab—the […]

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