tag:blogger.com,1999:blog-24700217.post1980013547523597600..comments2023-03-28T22:09:12.765+10:30Comments on Nourish Me: Embracing the newLucyhttp://www.blogger.com/profile/05524429760235996360noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-24700217.post-63670919693153154402008-04-18T09:43:00.000+09:302008-04-18T09:43:00.000+09:30It's so easy, Cindy, that's what I love about it. ...It's so easy, Cindy, that's what I love about it. Can you believe that the teenage boys around here even like tofu done this way? Very proud of self for converting them...<BR/><BR/>Hope Michael lets you sit back and enjoy it often!Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-70977915053748888092008-04-18T09:03:00.000+09:302008-04-18T09:03:00.000+09:30Michael and I made this last week, and we both lov...Michael and I made this last week, and we both loved it. His enthusiasm is so great that I'm hoping I can sit back while he makes it on a regular basis. :-) The kaffir lime leaves that were once difficult to source are now readily available on a potted tree outside our block of units!Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-12934126045315505602008-01-23T06:54:00.000+10:302008-01-23T06:54:00.000+10:30I've been wanting to become more familiar with tof...I've been wanting to become more familiar with tofu for awhile. I saw it for the first time just last week at my supermarket... but it wasn't silken. It was a hard, paper-wrapped brick in the dried goods aisle. I may wait a bit longer. Your dish looks lovely!Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-69026329215064403892008-01-21T10:45:00.000+10:302008-01-21T10:45:00.000+10:30Well Lucy, we couldn't wait... I made the dish for...Well Lucy, we couldn't wait... I made the dish for a late lunch instead of dinner. Super easy to prepare and that broth is mighty tasty! It's very flavorful and reminds me a bit of a Thai green curry but lighter and fresher tasting than any I've ever had. I can see a lot of other possibilities for that broth and will definitely make it again. This was such a perfect meal to come into after shoveling yet more snow (it's almost waist deep now)! Thanks for sharing another one of your wonderful recipes with all of us! Truly delicious!<BR/><BR/>Happy new year to you and your family, too!<BR/><BR/>xoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24700217.post-71464196628112636772008-01-21T08:08:00.000+10:302008-01-21T08:08:00.000+10:30Oh, Sophie, tell me about it! Glad you're having t...Oh, Sophie, tell me about it! Glad you're having trouble convincing your partner, too. You now, I think I'm going to try taking a few slices to sandwiches and see if that 'fools' him. ;)<BR/><BR/>Hi Ricki, and welcome! I've just had a look at your quiche - mouthwatering stuff - and your blog which is wonderful to have found. <BR/><BR/>Suganya, I make a mean mayonnaise with the silken stuff and once, a mango mousse (it was lovely) but it was only recently that I decided to make it into something with less, um, shape! The gravy is rich and delicious and very adaptable to whatever greens are seasonally available. <BR/><BR/>Thanks Mansi - I'm about halfway through my entry. Will see you there soon!<BR/><BR/>How long were you in Japan for Wendy? That would have been an amazing, rewarding experience. I saw Maggie Beer present a wobbling block of tofu as a hot weather meal for one. She dressed it with sesame oil, soy sauce, spring onions and chopped umeboshi plums and it really piqued my curiosity - I trust your judgement and will make it post haste;)<BR/><BR/>Deb, I love the way that it brings your palate to life, coriander/cilantro, that is. I don't know what to suggest when people tell me how much they despise the stuff! Hope you manage to convince your hubby otherwise on the tofu front. <BR/><BR/>Johanna, darls, thanks - you're just a star! And really, I'm learning to like all tofu. I think this will be a year of experimentation in the tofu department for me. I'm determined to get my dairy and eggs right down to the minimum - and, in the process, live a little better! <BR/><BR/>Shula, Heaven is a little place heady with those fragrances. I don't think I will ever, ever tire of that combination. As for the tofu? It goes into the basket every week now - a different form of the stuff, each time. Stay tuned. <BR/><BR/>Callipygia - that just blows my mind! There's a shop here in Melbourne called, perhaps predictably, The Tofu Shop and it has the most divine, freshly made tofu for sale. Calling it curd is a wonderful way to describe that texture to tofu-phobes (of course, that's exactly what it IS - a soft curd). Hope you get back to your roots - I'd love to hear more, of course. <BR/><BR/>It's a tough one for those of us brought up on dairy, Truffle! Glad you like the sound of it. <BR/><BR/>Anh, your memories of still-warm tofu make me a very happy girl - you must know the Tofu Shop in Richmond. I've seen them making it there and it's process is remarkably akin to cheese-making. Your markets back home sound unbelievably seductive. I'm hoping that we get to Vietman this year...hoping!<BR/><BR/>Susan, I agree. There's a lot of textures and grades worth playing with, each distinctive and each subtly different. The silken stuff really is fun to play with. Worth investigating?!? (I know we have similar feelings re the tofu department...ha ha!). I'm going to attempt to make my own this year. Reckon you'd like these flavours - the broth is particularly good. <BR/><BR/>Cassie, happy new year to you and yours! I've been watching the news and seeing how FREEZING it is in your part of the world...this will give you a taste of more tropical climes and the warmer weather that is on the horizon (and I know, that horizon seems a looong way away!).Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-91810639514568906812008-01-21T03:54:00.000+10:302008-01-21T03:54:00.000+10:30Lucy, this sound wonderful. I have everything nee...Lucy, this sound wonderful. I have everything needed for this and will be giving it a try tonight. I'm sure my husband would go absolutely crazy for, too. Looking forward to it. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24700217.post-21244672255253038572008-01-20T22:13:00.000+10:302008-01-20T22:13:00.000+10:30After reading some of these comments, I suspect th...After reading some of these comments, I suspect that prepared tofu is in the same class as prepared paneer, with textures (and to a lesser extent, flavors) that do not do either product any real justice.<BR/><BR/>If anything could convert me to tofu, it would be a curry, your curry, Lucy - right now!Susanhttps://www.blogger.com/profile/14970742141705361136noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-69815919688232960012008-01-20T10:42:00.000+10:302008-01-20T10:42:00.000+10:30Lucy, growing up in Asia, tofu is such an importan...Lucy, growing up in Asia, tofu is such an important part of our diet. I simply love it, however it is cooked. And the memory of going to the market, getting the freshly made tofu is just awesome. Sometimes, the tofu, so fresh,was still warm in my hands. <BR/><BR/>I hope, Lucy, that you can taste the freshly made tofu for once. It has such a different character, so soft, smooth and lightly sweet...Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-25612880415657527212008-01-20T06:07:00.000+10:302008-01-20T06:07:00.000+10:30I understand why many folks aren't wild for the st...I understand why many folks aren't wild for the stuff. Growing up my parents procured really fresh homemade tofu. Soft (like a fresh bean custard) but not quite as homogeneous in texture as the silken stuff. It would be lightly steamed and then served with a bracing soy, vinegar, green onion sauce. It is a whole different category than what you usually find at the store. Your recipe may help me regain my old love for the humble curd.Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-62926198652307827952008-01-19T23:50:00.000+10:302008-01-19T23:50:00.000+10:30I'm not a firm tofu lover yet either but this coul...I'm not a firm tofu lover yet either but this could convert me. Really lovely Lucy.Trufflehttps://www.blogger.com/profile/12045183484202678148noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-29147243478897356512008-01-19T22:55:00.000+10:302008-01-19T22:55:00.000+10:30I love tofu, though I confess that I rarely rememb...I love tofu, though I confess that I rarely remember to buy it.<BR/><BR/>But coriander, kaffir lime leaves, lemongrass and coconut.<BR/><BR/>I reckon they must eat these things in Heaven.shulahttps://www.blogger.com/profile/00349989043861777133noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-78539595884478727362008-01-19T22:26:00.000+10:302008-01-19T22:26:00.000+10:30lovely to see you wonderful food photos again! bu...lovely to see you wonderful food photos again! but I happen to be the opposite to you - I love tofu but not coriander, and I love firm tofu but not silken! But I can see your aromatic dish would convince any tofu-phobe to love it!Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-42812283068369499082008-01-19T08:11:00.000+10:302008-01-19T08:11:00.000+10:30Well I must say Lucy, you have given me another re...Well I must say Lucy, you have given me another reason to try tofu. I am wondering if I can sneak it by the hubby, as he is not a fan at all. But with the addition of the other ingredients, especially the peppers, I might win him over on this dish. It sounds, and looks, very delicious. And I will agree with you 100% on the cilantro. It has such a refreshing flavor to it and pairing that with lime...heavenly!winedebhttps://www.blogger.com/profile/16891313852429967357noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-76921361782280278232008-01-19T07:42:00.000+10:302008-01-19T07:42:00.000+10:30In Japan, I used to eat the best silken tofu dress...In Japan, I used to eat the best silken tofu dressed with just a drizzle of soy sauce and a sprinkling of spring onion. It was wonderful. I'm now a huge tofu fan (all types - though there's a limited choice in the Highlands) and am looking forward to trying this out. :)Wendyhttps://www.blogger.com/profile/07157804056370219398noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-47446679422406373962008-01-19T06:21:00.000+10:302008-01-19T06:21:00.000+10:30Hi Lucy! my first time here and I'm glad I found y...Hi Lucy! my first time here and I'm glad I found you through Suganya's blog...<BR/><BR/>this is a winning combination:) I love all the flavors in this dish:)<BR/><BR/>btw, I'm hosting Game night event on my blog this month, and it'd be great if you could send in an entry..here's the annoucement:<BR/>http://funnfud.blogspot.com/2008/01/announcing-event-game-night-party.html<BR/><BR/>Hope you can join in!Mansihttps://www.blogger.com/profile/01109414198476017680noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-52278500769098404552008-01-19T03:58:00.000+10:302008-01-19T03:58:00.000+10:30I have used silken tofu in mousse, pudding, dips a...I have used silken tofu in mousse, pudding, dips and salad dressings. But never in a curry. I have always stuck to firm tofu. Green beans in coconut gravy sounds yum.Suganyahttps://www.blogger.com/profile/12821337638419512585noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-52769490789478345522008-01-19T00:08:00.000+10:302008-01-19T00:08:00.000+10:30Lucy, this sounds great! Your writing is also gorg...Lucy, this sounds great! Your writing is also gorgeous and evocative (definitely made me drool).<BR/><BR/>I am also a latecomer (and convert) to tofu (one day I'll get round to that post about it!). In the meantime, I've got a nice vegan quiche recipe on my blog made with silken tofu if you're interested. I'd love to try this dish, if I can find all the ingredients over here.<BR/><BR/>Love your blog!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24700217.post-4845566427256898302008-01-18T21:26:00.000+10:302008-01-18T21:26:00.000+10:30I'm in the same boat as you Lucy, gradually learni...I'm in the same boat as you Lucy, gradually learning to love tofu. I tried leftover marinaded, baked tofu in a sandwich the other day and it was a really good discovery.<BR/><BR/>I'm most of the way there but I'm having trouble persuading my other half. He's really not keen on the texture, I think because he always expects it to be firmer, like chicken. I've been trying to bake it but maybe your broth will appeal to him more.Sophiehttps://www.blogger.com/profile/17942930563663458477noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-7575574928431254642008-01-18T19:15:00.000+10:302008-01-18T19:15:00.000+10:30Me too, Kathryn - these flavours are my comfort ...Me too, Kathryn - these flavours are my comfort food, the stuff I often find myself return to. The soft tofu is stunning in it. Have you tried making scrambled tofu with the stuff? <BR/><BR/>I'm beginning to understand where Richard is coming from - Asian flavours, the rich, deep ones - are what tofu seems to l-o-v-e. A salad dressed that way would be sensational. Sadly it also seems to like just a smidgin of cheese... <BR/><BR/>Hope you love it. Let me know how you go.Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-24700217.post-39796398430348042032008-01-18T16:53:00.000+10:302008-01-18T16:53:00.000+10:30Oh Lucy this just looks too, toooooo good. I love...Oh Lucy this just looks too, toooooo good. I love everything in this dish and it's exactly the kind of food I crave. <BR/><BR/>I live with what I suspect is the biggest tofu fiend in the world. Richard eats it raw, from the fridge dipped in small puddles of shoyu and sesame oil. If he didn't have tofu at least every other day I suspect he would go into meltdown. He claims it to be "food from the gods".<BR/><BR/>We shall be making this soon.Anonymousnoreply@blogger.com