Cook the Issue 2010: Tofu with scallions and black bean sauce - FineCooking.com

My Recipe Box
Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Tofu with scallions and black bean sauce

By Pielove, member

May 11th, 2010

The last time I had tilapia, it was bland and nondescript, with a soft texture.  "I might as well make tofu", I thought-- so I did.  I drained the tofu on paper towels and seared it in the oil before adding the sauce.  I also added a few ginger coins-- you can't go wrong with a little ginger in a stir-fry.  This recipe was a huge hit, especially with the kid-- she had thirds and said it is her favorite of the tofu dishes I have made.  Definitely a keeper (both the kid and the recipe...)

Recipe Used: Tilapia with scallions and black bean sauce


posted in: Gallery, Cook the issue 2010
Comments (2)

liamsaunt writes: I agree, great idea on the tofu. I am going to try it this way. I love fish, but dislike tilapia. It's one of the only fishes I won't eat--it tastes muddy and has a mushy texture (to me, anyway). Posted: 3:21 pm on May 27th

ICDOCEAN1 writes: Great idea using tofu. Posted: 7:50 am on May 12th

You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

cook the issue