Absolutely beautiful! Wonderful.

I'm going to steal your creativity for my next dinner.

Thanks for sharing the technique for silken tofu. I've never known what to do with it.

I guess I am just not delicate enough when I stir fry. Also, I just stir fry everything together, and I know the best technique is to do each vegetable or ingredient individually so it can be cooked to perfection. In fact I KNOW I am not delicate enough, that's why everthing I eat is hash of one form or another. That meal looks so delicious DC! Of course all of your stuff does. You are like the antithesis of me! It's all good though, presentation is just not my thing, although I greatly appreciate it.

What can I say? Stunning! I love the way your white plate/platter frames the food presentation...the proportion is so perfect it draws my eyes right in to the food & then the scallion serves as a stop so I focus on the meal itself. I'm sure it tastes wonderful; but have to say I look at your pixs more as I would a piece of art rather than dinner. :) I wish you would have been one of my still life instructors when I was in art school!

/tricia

Wow.

Wow, beautiful presentation...that looks delicious!

Nice presentation as usual, dcarch! I have a question about the tofu cubes... why are some of them darker than others?

Al

See, L, you just hit on part of my problem, I tend to toss things together. If I'm having tofu, it's not something I'm going to spend a lot of time or thought on, it's "fast food", so I just throw it in and let whatever happen.

This is pretty, though I'll never go to that much trouble for tofu, probably, since I never think far enough ahead to even press it....

Annie

Dcarch:
Would they survive in Parcel Post ???
LOL, Lou

OMG!! !! !
You've out done yourself!
I wouldn't have thought it possible.

It's easy enough to figure out WHY some of the pieces of Tofu are darker than others.
But I'd like to know the 'HOW' of it.

I'm with Lou, would they survive Parcel Post? :>)

Rusty

Thank you, thank you, and thank you everyone one. You are so wonderful.

Tricia, you are so lucky that you have an art background. Life is so much more when your eyes can do more than just keeping you from bumping into things.

Why some pieces are are darker than the other? Why is the sky blue? WhatÂs the meaning of life? You ask too many questions LOL. Very simple answer, the tofu squares are fried both sides, one side with soy sauce, I just flipped over half of the squares.

Annie, the dish took very little efforts to make. The skinning and de-veining of the prawns took the longest. The scallion took one second with a special knife that I have.

Lou and Rusty, the dish may survive the Parcel Post, but you may not after you have eaten the food. :-)

dcarch

dcarch, how long do you steam the tofu? And you didn't have to press it before steaming?

I am one of the few people I know who actually LIKE tofu, but I've always just crumbled it into stuff and let it take on the flavors of whatever I cooked it with, as I said, it's been "fast food".

Not a whole lot of choices here in small town Northern Michigan, LOL, so if they have any tofu at all it's a miracle, let alone a specific kind that I want...

Annie

Annie,

I steamed the tofu for about an hour over very low fire. I wanted the tofu cooked very evenly.

No, you don't have to press the water out if you let the water drain out overnight like I described.

I too like tofu a lot. It is one of my favorite snacks.

There is another kind of tofu which is even softer, just like custard. You add fruit syrup, chill and serve. Obviously a 100% healthier than ice cream.

dcarch