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The meaning of the word "seitan" has undergone a gradual evolution. One early commercial product, imported from Japan in 1969, was a salty condiment, the color of soy sauce, sold in a small glass jar or plastic pouch, which was used as a seasoning for brown rice. The name gradually came to refer to any wheat gluten seasoned with soy sauce.
Many restaurants use tomatoes, leafy greens, diced chicken, chili oil, and chestnuts to enhance and balance the flavor. Others make it spicy by adding more peppers or chili. Some use sesame oil, red chili, jalapeños, tofu, cumin, and other spices to bring out the pungent flavor of the noodles and broth.
Tofurky brand tofurkey. Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices.
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The custom of making tofu originated in ancient China, and throughout Asia it's as important as any meat, commonly enjoyed as its substitute in omnivorous and vegetarian diets. Tofu is packed with
The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg.
Tofus such as firm East Asian and dòugān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸 豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids ...
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