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Wed Apr 14, 2021, 01:46 PM

I made black pepper tofu with bok choy BUT the sauce was too wet...

from the bok choy I think. As it cooked, it released a lot of water. The sauce was soy/brown sugar/rice wine mixture and not much to thicken it and was only dumped in near the end.

I was worried the crispy tofu would get soggy but it held up ok. Not sure what I could have done differently. Thoughts?

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Reply I made black pepper tofu with bok choy BUT the sauce was too wet... (Original post)
Phentex Apr 14 OP
PoliticAverse Apr 14 #1
Phentex Apr 14 #3
lapfog_1 Apr 14 #2
PoliticAverse Apr 14 #5
fierywoman Apr 14 #4
Phoenix61 Apr 14 #6
Warpy Apr 14 #7
irisblue Apr 14 #8
spinbaby Apr 23 #9
Phentex Apr 24 #10

Response to Phentex (Original post)

Wed Apr 14, 2021, 01:50 PM

1. Cornstarch. n/t

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Response to PoliticAverse (Reply #1)

Wed Apr 14, 2021, 01:52 PM

3. seems obvious now!



Thanks!

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Response to Phentex (Original post)

Wed Apr 14, 2021, 01:50 PM

2. corn starch

dissolve a teaspoon or two in warm water... and to your sauce

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Response to lapfog_1 (Reply #2)

Wed Apr 14, 2021, 02:22 PM

5. Yes important to dissolve it in water that isn't too hot else it doesn't work right. n/t

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Response to Phentex (Original post)

Wed Apr 14, 2021, 02:09 PM

4. Yeah, cornstarch is usually added at the very end -- maybe also with a subtle swipe of sesame oil.

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Response to Phentex (Original post)

Wed Apr 14, 2021, 02:44 PM

6. Cook the box Chou separately and drain well

Mix the sauce in the pan and stir until thickened then add box choy and tofu. The idea to add a little corn starch is good, too.

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Response to Phentex (Original post)

Wed Apr 14, 2021, 03:04 PM

7. Cold water + cprmstarch is the fix

and it takes a lot less than you think. Asian sauces are meant to coat the food, no more, and just a little thickening can make all the difference without changing the flavor.

Just mix a teaspoon or so of cornstarch in a couple of tablespoons of cold water and add it at the end.

There wasn't anything wrong with the recipe, it just forgot the bit at the end.

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Response to Phentex (Original post)

Wed Apr 14, 2021, 04:17 PM

8. you press the liquid out of the tofu? What type of tofu did you use?

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Response to Phentex (Original post)

Fri Apr 23, 2021, 09:14 PM

9. A lot of cornstarch suggestions

Although cornstarch will work just fine, Iíve discovered something called clear jel, which looks like cornstarch, but cooks up to a clearer and less gooey sauce. I think itís intended for pie, but itís also great for sauces. I buy clear jel at my local Mennonite bulk store. Thereís a cook type and an instant typeóyou want the cook type.

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Response to spinbaby (Reply #9)

Sat Apr 24, 2021, 10:46 AM

10. very interesting!

looks to be vegan, too. Thanks for the note about instant vs cook!

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