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  1. #1
    Who farted? Ka_Jun's Avatar
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    For those who cook

    Okay, so last night I was cooking tofu. Ran out of corn starch that I was using to coat and fry so I mixed Panko & cornstarch and fried it, crispy, worked out okay. Here's the question. I bought corn meal, the other day by accident when I meant to buy corn starch. Both are corn, and, in theory, the only difference is in texture and how fine each is respectively ground. If I dip sliced tofu in the corn meal, should the results just be a slightly more textured/coarse coating?

  2. #2
    minnesota nick mrnicho's Avatar
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    It should also taste better. Corn starch is just, well, the starchy part of corn after all of the good stuff has been bleached and filtered out and the meal is ground up corn.

  3. #3
    But on the road more MTBLover's Avatar
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    I've fried tofu after breading with cornmeal (mixed with herbs and spices), and it's very, very tasty. You do need something to make it stay on the tofu, though- if you eat eggs, beaten egg will do this, but if you're vegan, soy milk works just fine.

  4. #4
    Who farted? Ka_Jun's Avatar
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    cool...^ when I use the corn starch, it seems to stick okay, is the corn meal too coarse to effectively stick without using a beaten egg? I usually mix the corn starch (or in the future attempts, meal/panko) w/ ground basil & black pepper, then prepare a sauce using a mix of soy sauce (San-J organic, I would have never believed it, but it is replacement value for venerable Kikkoman) House of Tsang Saigon Sizzle Stir Fry Sauce, red pepper flakes, & raw sliced garlic.

  5. #5
    minnesota nick mrnicho's Avatar
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    The egg (or soy milk) definitely helps the dry goods to stick better.

  6. #6
    On my TARDIScycle! KingTermite's Avatar
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    Cut tofu into large pieces and make tofu hush puppies.
    Quote Originally Posted by coffeecake View Post
    - it's pretty well established that Hitler was an *******.

  7. #7
    GATC
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    It'll taste like corn, as has been said cornstarch is not really corn-y per se at all. It's used for its physical properties not its flavor.

    For frying tofu my biggest deal has always been to get the firmest I can find (usually from a local supplier 'cause the stuff that makes it to regular supermarkets is never firm enough) and then cut it and drain it for an hour or more. It never occurred to me to coat it, that is definitely something I will file for future reference.

  8. #8
    Kicked out of the Webelos bluebottle1's Avatar
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    Better yet, throw out the tofu and get yourself a steak. You're gonna starve to death eatin' that rabbit food, son.
    ______________________________________________

    Kicked out of the Webelos.

  9. #9
    Who farted? Ka_Jun's Avatar
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    ^ Man, I'm Clyde, steak won't be doing me any favors.

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