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im vegetarian
 

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Made a grilled tofu in a creamy garlic basil sauce, topped with fresh herbs and aged cheese. Vegetarians would be MAD jealous :p
 
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I like to call this the unholy union. The best worst invention ever. I need to move to the midwest to sell this. It's a cookie dough truffle wrapped in sugar cookie dough and deep fried. I only made one and I'm fairly sure I got diabetes from it. I made it because I was trying to figure out what to do with cookie dough and an oven that wasn't working.
This made me laugh so much. :rolls: It doesn't read or look appealing to me, though. But the nutella everything and the pasta... my god!! :hearts:
 

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Not sure whether you guys must have tasted it but Biriyani is one of the Most Yum things i have ever tasted.










Its Made of Rice and Meat.
 

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Not sure whether you guys must have tasted it but Biriyani is one of the Most Yum things i have ever tasted.










Its Made of Rice and Meat.
Pelo Rice, Sumac, Lamb? :D

I made Rabbit Bolgnese in preparation for my trip to Malta :D
 

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Discussion Starter #451

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Discussion Starter #453
:lol: even funnier, the first comment under the recipe :haha:
There's another notable gem further down. Substituting toast for jacket potatoes. I wonder how he can get jacket potatoes into the toaster :haha:
 

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Kowchi,can you post the recipe ITT?
Lo Mein Tofu Stirfry: Ala Kowchi
Serves 4

Ingredients
-1 larger pan
-1/2 cup Olive oil
-1/2 an onion
-3 cloves of Garlic(real preferred, Garlic Powder will work too)
-4 tablespoons of Ginger(real preferred, Powder will work too)
-3 tablespoons of Sugar
-5 shakes of Red Pepper Flake container (Siracha sauce works well too!)
- Soy Sauce (low fat works too)
-(optional) Cornstarch to thicken up sauce
-1 package of Asian noodles (preferably Chow-mein noodles)
-1 Package FIRM Tofu.
-1/4 bag of Spinach
-Veggies of your choice. :)

Directions
1. Prep Work- (It is important to do these things beforehand, so you are ready to throw them in and things don't burn.)
-Dice up half an onion
-Mince 3 cloves of Garlic
-Turn tofu on it's side and cut into three strips and then flip back over and cut tofu into small squares. I like to cut 4x3. End up with a total of 36 cubes and it looks aesthetically pleasing.
-Cut up any larger veggies into more bite size pieces.
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2. Bring out a large sauce pan (wok if you own one) and turn on stove high heat.
3. Make sure the pan is very hot and then add 1/2 cup olive oil.
Turn on a vent when cooking this! Causes smoke and can lead smoke detector going off, no fun at all
4. When oil starts smoking CAREFULLY put diced onions in oil. If done to fast you can cause a large flame.
5. Immediately after adding onions, add in your spices. 3 cloves minced Garlic, 3 tablespoons Ginger, 5 shakes Red Pepper Flakes or a circle around the pan of Siracha. (If using powders, just use a generous amount. The more spices the better ;)
6. Stir constantly until your onions are sauteed. Aka, become translucent and brown
7. Once onions are sauteed, add in all Tofu and stir often for five minutes. (This helps absorb the flavors of spices and onions) (Be gentle with Tofu, it breaks up easy if you are too rough.)
8. Add in what I like to call a cinnamon bun of soy sauce. Splash in a spiral pattern till you reach the center. Add a bit of water to create more sauce Careful, Hot oil and water will create fire. So add lightly Afterwards add in your 5 tablespoons of sugar and stir often for around 5 minutes.

9. Add in your vegetables of choice once tofu is hot and reduce heat to medium. Stir occasionally until vegetables are soft.
10. Once vegetables are soft reduce to low heat and let sit, stir on occasion
11.In a seperate pan, cook your noodles to your preferred toughness. Should take 4-5 minutes to cook.(Persoanlly I think the softer the noodles the better.)
12. Dump noodles into stirfry and turn up heat to medium and mix around noodles till coated with sauce.
Optional: Add in 1/2 cup of Corn Starch (to get mixture: Add water to corn starch and stir vigorously.) This makes the sauce thicker
13. Turn off heat and add in spinach and mix around. (Still should be hot enough that spinach will wilt)
14. Serve immediately and maybe throw on some chives

Bon Appetite :wavey:
 

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Bump for Recipe
 
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