Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.

EDIT: Cooking not making tofu.

  • forestG@beehaw.org
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    1 year ago

    Do you make yours? If so, what coagulation agent do you use?

    @OP, looks great. I usually just pan fry mine with a little olive oil until it gets golden-golden/brown on the outside, which is when I drop the soy sauce. Veggies and spices I stir fry on their own.