I am wondering if I can veganise a Spanish fish dish by using tofu. The local "adobo" is a mixture of herbs and spices with vinegar that is used to marinade fish. You use like half a cup of white vinegar for a pound of fish and leave it for several hours before frying. I was wondering if you could put this on pressed tofu, or if the vinegar would turn the tofu to mush.
Yeah I know, I could get some tofu and try it, but I thought I'd pick y'alls brains and see if anyone knows for sure the acid would destroy the tofu or something.
The vinegar won't destroy the tofu. Try it!
I've marinaded tofu in vinegar based salad dressings before and have had no issues. Go for it. (I've always used extra firm tofu and drain it well)
Tofu is marinating and review will be forthcoming today. Did you misspell "smoky"? Should it be "smokey"? Here in the USA it's called "smoked" paprika.
I clicked your name in another thread to find the recipe and was thrilled to find a daikon radish recipe as I was wondering what to do with a daikon I've had over a week but was still fresh. I'm a bit unsure of how much vinegar to use. I'm a pretty literal recipe follower and need specifics. ???
That's a date-pistaschio nut chutney. That's actually a Middle Eastern couscous. not rice. It's an "International" meal. I often eat fusion meals like that which blends different types of cuisine.