Slice
the tofu crosswise into six 3 - inch - thick rectangles.
Cut
tofu crosswise into eight slices.
Slice
the tofu crosswise so you would end up with 8 pieces about half an inch thick each.
To prepare salad: Halve
tofu crosswise.
Prepare the tofu: On a cutting board, slice
the tofu crosswise into quarters.
Not exact matches
Cut the
tofu into 8 slice
crosswise.
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm
tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half
crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Slice each
tofu block
crosswise into 6 slices.
For the
tofu, cut it into 8 slabs
crosswise and blot very well between clean kitchen towels or paper towels.
Cut the
tofu into 6 slabs
crosswise and blot very well with paper towel or a clean tea - towels.
Cut the
tofu into 1 / 2 - inch - thick slices
crosswise to get 6 slabs.
Drain the
tofu, then cut the block into 6 slices
crosswise.
Alternatively, press the entire block ahead of time in a
tofu press, then cut into 6 slices
crosswise.
Cut the
tofu into 6 slabs
crosswise.
First, you'll need to cut the
tofu into 4 slabs
crosswise, then blot or press well.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried
tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut
crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)
Drain
tofu and slice in half lengthwise, and in half
crosswise, to create 4 rectangular pieces.