corbet

Pretty decent -- not top 10 but I'd make it again.

Quite good, and I don’t typically like quinoa. I used a full box of quinoa since otherwise I’d have been left with 1/4c. Used a full red pepper (shepherds). Used gojuchang for 2/3 of the ketchup. Used precooked, frozen black chickpeas. Did the 10 minute pre-cook for the aromatics and added the carrots at that point to give them extra cook time. Subbed leeks for the onions. It was fully cooked at the 35 minute mark.

Dry but decent flavour. Cut the sugar to 2T and that felt about right. Added some smoked paprika, leaning in to a more savoury version.

Excellent with all the tweaks. Jury is out whether brine-boiling the tofu is worthwhile, but dehydrating definitely helps. Next time repeat with the brining and see. Half again the sauce.

Used this mix to make deep fried tofu for General Tsao and it was a good base. Used 6T cornstarch mix and that was scant. Next time: Replace the smoked paprika in the tofu dredge with 5-spice and use smoked salt to preserve a smoky note. Increase the salt. Half again the dredge