I haven't used this recipe yet, but I've tried similar recipes from the PPK's cookbook Veganomicon and been pleased with the results. This porcini-crusted tofu recipe has also been on my list of things to try.
Definitely! I also have many Moosewood cookbooks and am quite happy with them. You might particularly enjoy Sundays at Moosewood, which is recipes from the different nations and cultures Moosewood employees hail from; and I'm quite fond of Moosewood Restaurant Cooks at Home (30-minute recipes) and Moosewood Restaurant Low-Fat Favorites as well.
Do the whole package at once. Because if you only do half, the other half will go bad in the fridge long before you get around to cooking with it again.
Honestly, I haven't roasted it that much - back when I used to cook with it more often, I usually used in in stir fries, or I've bought it already baked from Asian markets (though I don't remember seeing it at the local H Mart). But I think the couple times I did it I went with 450 degrees and 15 minutes on each side for 1-inch cubes and was happy with the results. What kind of flavoring are you looking at using?
If it works for you, you can marinade tofu in the fridge before you do anything else with it. Also, it's usually still a bit wet, so doing it baked-potato-style might not be a bad idea.
Personally I mostly use it in soup or stir fry, or the ready flavoured ones - here you can buy smoked tofu or sweet-sour ones, for example, in salads or instead of cheese on bread.
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winterfish
no subject
Date: 2013-06-26 12:16 am (UTC)no subject
Date: 2013-06-26 02:23 am (UTC)Would you recommend Veganomicon in general? I need a good cookbook or two.
no subject
Date: 2013-06-26 02:27 am (UTC)no subject
Date: 2013-06-26 12:37 am (UTC)no subject
Date: 2013-06-26 01:52 am (UTC)no subject
Date: 2013-06-26 02:22 am (UTC)no subject
Date: 2013-06-26 02:57 am (UTC)Honestly, I haven't roasted it that much - back when I used to cook with it more often, I usually used in in stir fries, or I've bought it already baked from Asian markets (though I don't remember seeing it at the local H Mart). But I think the couple times I did it I went with 450 degrees and 15 minutes on each side for 1-inch cubes and was happy with the results. What kind of flavoring are you looking at using?
no subject
Date: 2013-06-26 10:09 am (UTC)no subject
Date: 2013-06-26 11:45 am (UTC)Personally I mostly use it in soup or stir fry, or the ready flavoured ones - here you can buy smoked tofu or sweet-sour ones, for example, in salads or instead of cheese on bread.
no subject
Date: 2013-07-21 10:06 pm (UTC)