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Cooking & Baking

Warpy

(111,254 posts)

7. Cold water + cprmstarch is the fix

Reply to Phentex (Original post)

Wed Apr 14, 2021, 03:04 PM

Apr 2021

and it takes a lot less than you think. Asian sauces are meant to coat the food, no more, and just a little thickening can make all the difference without changing the flavor.

Just mix a teaspoon or so of cornstarch in a couple of tablespoons of cold water and add it at the end.

There wasn't anything wrong with the recipe, it just forgot the bit at the end.

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Highlight:

I made black pepper tofu with bok choy BUT the sauce was too wet... [View all] Phentex Apr 2021 OP

Cornstarch. n/t PoliticAverse Apr 2021 #1

seems obvious now! Phentex Apr 2021 #3

corn starch lapfog_1 Apr 2021 #2

Yes important to dissolve it in water that isn't too hot else it doesn't work right. n/t PoliticAverse Apr 2021 #5

Yeah, cornstarch is usually added at the very end -- maybe also with a subtle swipe of sesame oil. fierywoman Apr 2021 #4

Cook the box Chou separately and drain well Phoenix61 Apr 2021 #6

Cold water + cprmstarch is the fix Warpy Apr 2021 #7

you press the liquid out of the tofu? What type of tofu did you use? irisblue Apr 2021 #8

A lot of cornstarch suggestions spinbaby Apr 2021 #9

very interesting! Phentex Apr 2021 #10