From Cooking
with Soy, Yoshiko Takeuchi, New Holland Publishers, 2013.
My partner had made a wonderfully creamy
tofu. Some was left and needed to be used up so I decided on salt and pepper
tofu.

I do like salt and pepper tofu. They are
crunchy on the outside and creamy inside and over all is the tang of the salt
and the heat of the pepper. A dipping sauce was made of some sweet chilli sauce
and lime juice.
Taste: ✔✔✔✔
Ease of
cooking:
✔✔✔✔
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