(no subject)

[wolffyluna]

Laziest Tofu: Success!

I made it based on Chinese Cooking Demystified's Lazy Tofu recipe, but this is "laziest" tofu because lazy tofu involves, like, soaking soy beans overnight, blending them, and then cooking them long enough to kill the lecithins. For this, I just bought a bottle of unsweetened soy milk from my Friendly Local Chinese Grocery Store (my FLCGS, if you will, not to be confused with the Friendly Local Card Game Store) and it worked!

Notes to remember:

1. Going "screw the proportions, I'm improvising!" worked very well with the sauce.

2. Oh my god, does it take forever to boil and reduce the soy milk with my student grade electric stove. I'm going to have to work out how to deal with that. Plausible solutions:

a. boil the soy milk a mug one at a time in the microwave, and add to the wok as I go. Hope that kickstarts the process.

b. try and make it in my rice cooker??? That can boil a fair chunk of liquid in a reasonable amount of time. But also that would very much be Not What It's Intended For.

Comments

[yvannairie]

I mean I've made rice cooker pancakes before, and rice cooker risotto, so I think that the rice cooker is, in fact, meant for exactly that :D

[wolffyluna]

It might be worth a shot, then!