red-cooked tofucomments (4) February 21st, 2009 in Gallery
This was one of the quickest dishes in the magazine! I love tofu...strange but I also love plain rice cakes which is more curious I think. My husband is just so so with tofu. I liked it better than him, he just thought it was okay. He quite liked the green onions in the dish but we both thought the cornstarch was a little much. I did think it could use a bit more something so next time I might add a little chinese or thai chili sauce to spice things up (like a ma po tofu) and maybe another veggie like peppers or something. I'll probably reduce the sauce instead of adding cornstarch. Other reviewers had mentioned that it was too sweet but I quite liked the level of sweetness. It balanced the rice wine quite nicely.
posted in: Gallery
COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.