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The all new using what you have from your Freezer, Cupboard or Shed (Barn)

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  • Cherryfudge
    Cherryfudge Posts: 13,204 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    @RHemmings, so the top photo is red lentil tofu? Fascinating - I had no idea about it, but I like red lentils so I've been missing a trick. Would they keep their shape in a sauce, do you think?
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  • RHemmings
    RHemmings Posts: 4,894 Forumite
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    edited 12 January 2024 at 10:04AM
    @RHemmings, so the top photo is red lentil tofu? Fascinating - I had no idea about it, but I like red lentils so I've been missing a trick. Would they keep their shape in a sauce, do you think?
    The first photo is soya chunks. The second photo is made to the recipe of red lentil tofu, but using mung beans (split) instead. I think it would require a bit more cooking to maintain its shape in a sauce. The soya chunks will maintain their shape in a sauce, but I think that they would adsorb too much liquid and become too soft. I prefer them in things such as fried rice and noodles where there is not any more moisture to adsorb. I'm going to try the chunks for satay, as the peanut sauce is added just before consumption, so there isn't that much time to soften too much. 

    I think there are pictures of red lentil tofu further up this thread. Maybe another thread, but I think this one. It looks different. 

    EDIT: I searched and couldn't find a photo posted here. Here is a photo from the web. 



    When I made it, it looked like that. But, I didn't like it. Too jelly-like (albeit a hard jelly) and I didn't like the flavour so much. 
  • thanks @carinjo,  I will consult my ground almond stocks!
  • @Frugalistamama I think ground almond cakes are often a similar method to polenta cakes? But I haven't tried this one yet with either!
  • Cairnpapple
    Cairnpapple Posts: 296 Forumite
    100 Posts First Anniversary Name Dropper
    edited 13 January 2024 at 2:04PM
    Spouse made the orange chicken as a baked rice thing last night and to be honest it was a bit mediocre BUT I just had leftover orange chicken + cream cheese + cucumber in a wrap for lunch and it was really good. I don't have enough ground almonds for the ground almond cake so will take a view on what type of orange cake,  there's no hurry as the oranges are holding up well. We used up the last of the garlic bread slices with the orange chicken last night. Having had the last of the frozen brown bread with smoked salmon on Thursday,  the bits of bread drawer is starting to get more under control. 

    Might have to defrost some milk as we have a visitor tomorrow and milk is pretty low. Either that or spouse has toast for breakfast. Also have a parkin from Betty's tea room to defrost for the visitor if we don't make orange cake. Ooh I just remembered we have a few small brownies in the freezer as well.
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