scj121
21 posts
Mar 19, 2005
10:56 PM
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Bryanna-
I tried your buffalo wing recipe twice this week!
The first time, I made it as directed. They were very tasty, but a little soft and jiggly... so the second time I made them with frozen tofu and they were perfect! I would definitely recommend that others make them this way.
I used the cheese sauce that came with it, but found that I needed to add a couple teaspoons of mustard powder, with a little agave nectar... went great with hot sauce!!!
Thanks for the recipe!
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Bryanna
Owner/Moderator
883 posts
Mar 20, 2005
9:12 AM
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What kind of tofu did you use the first time? Firm regular tofu should never be "soft and jiggly". Did you use firm SILKEN tofu, maybe? That is a completely different thing. Also, tofu brands vary. If firm tofu is too soft in your area, try using extra-firm (NOT silken) or pressed tofu. I'm glad you liked it with the frozen, but frozen tofu has too chewy a texture for this recipe, in my opinion. The texture of a really firm or extra-firm tofu is better for this recipe, in my opinion-- more like chicken breast.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
22 posts
Mar 20, 2005
9:43 AM
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I used extra firm nasoya tofu... definitely not silken. I learned that mistake a while ago ;)
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scj121
23 posts
Mar 20, 2005
3:07 PM
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oh i meant to say that my boyfriend really prefers his tofu tougher, so that is probably the difference
i also made your fat free applesauce scones (i had to use raisins though) and I LOVE THEM! :)
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