Mix in a medium bowl: 4 cups white flour
1 tsp salt
Blend until smooth: 1/2 lb soft tofu
1 1/4 cup water
2 Tbsps oil
Make a well in the flour, add liquid and stir well. Knead into a smooth dough on a well-floured board. Divide into 14-16 balls about 1.5 inches in diameter. On a floured board, roll each ball out into an 8-inch circle.
Cook on a hot, dry frying pan for a few seconds on each side until bubbly and brown-flecked on each side. Can be stacked inside a damp towel and reheated later.
Note: It took me a few tries until I got the tortillas to bubble properly. Play around with the heating setting; you should get it right sooner or later, and it will be worth it.
Source: "Tofu Cookery" by Louise Hagler.
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