16 мая 2020 г. · It doesn't have a meaty texture. It's kind of like in between a very smooth polenta and tofu. It does sear well, gets nice color. The flavor is ... |
20 дек. 2022 г. · ... texture of Burmese tofu. The texture right now is similar to silken tofu, i am looking at making it firmer-similiar to paneer/ hard tofu. |
29 июл. 2014 г. · Yes. It is very easy. And delicious. Unlike tofu, it actually has flavor so you don't have to marinate it or anything. And the texture, so different from tofu. |
23 сент. 2019 г. · Burmese fofu is usually more uniform and dense compared to tofu, though both can have holes, but sauces and flavorings still usually sit on the ... |
14 янв. 2022 г. · I have to say, though, I ate a tiny piece out of the package and realized the texture and flavor is SO different from soy tofu that I'm used to. |
24 дек. 2017 г. · I've found using chickpea flour/besan flour makes a really soft and goopy tofu, and it's kinda useless for anything other than the quiches ... |
16 июн. 2021 г. · Soaked the chickpeas for 24 hours before hand, rinsed them, then popped in the blender with water, salt and turmeric. I then boiled the liquid as is, until it ... |
18 мая 2023 г. · I've followed recipes from the Kampung Vegan, BonAppetit, and a dozen other sites and no matter what my tofu never firms up or sets. |
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