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Home Cooking

Silken tofu with avocado from "Every Grain of Rice"

highlyunlikely | Nov 3, 201512:19 PM    

I was very skeptical of this simple cold appetizer of silken tofu and avocado slices drizzled with soy sauce, wasabi and sesame oil. After reading all the rave reviews from fellow CH'ers, I had high hopes for this dish. But I am sad to report that I really did not care for it, nor did my normally easy-to-please boyfriend. The flavour and texture were both bland, and I ended up throwing most of it out. Perhaps it was the brand of tofu (Rooster brand) and/or soy sauce (Pearl River Bridge) I used?

Fortunately two of the three other dishes were delicious: Gong Bao Chicken and Stir-fried Broccoli with Chili and Sichuan Pepper. Both are highly recommended.

Surprisingly, the Beef with Cumin was just so-so - but that was likely my fault, not the recipe's. I used potato starch instead of potato flour, and I think I used too much because the beef was quite gloppy. And I don't have a wok, so used a sautee pan, and I think it wasn't hot enough. Might try this one again, given all the support for this dish on this site.

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