With pleasure. I’m still perfecting it, but so far the base is
1/2 block extra firm
dash of dark soy (tbsp?)
little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it’s anyone’s game. Things I’ve tried (not always together):
onion powder?
garlic powder?
minced garlic?
chili flakes? (Essential, imo)
tsp cumin?
fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
With pleasure. I’m still perfecting it, but so far the base is
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it’s anyone’s game. Things I’ve tried (not always together):
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
And you just use it as sandwich filling?
Yeah exactly. My b, I tagged that on as a comment here : https://slrpnk.net/comment/16607327
Stores well in fridge. I use it as the protein in my sandwiches like,
Looking forward to trying this! Always up for a new tofu recipe.