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	<title>Vino &#187; tofu</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Our favorite LA foods</title>
		<link>http://www.eatatvino.com/2011/01/08/our-favorite-la-foods/</link>
		<comments>http://www.eatatvino.com/2011/01/08/our-favorite-la-foods/#comments</comments>
		<pubDate>Sun, 09 Jan 2011 04:29:49 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=720</guid>
		<description><![CDATA[Being the foodies that we are, during a recent conversation, Ujj and I decided to try and choose our 5 favorite LA food items.  It was NOT easy.  After paring it down to about 30 or so that we both thought deserved to be in an upper level, we chose 5 each from that list [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/01/08/our-favorite-la-foods/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Pepper-Salt Tofu</title>
		<link>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/</link>
		<comments>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 04:04:16 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=874</guid>
		<description><![CDATA[Another recipe from Alford and Duguid (Hot Sour Salty and Sweet).  We just had a little bit of tofu left over the other day and needed to do something with it.  This turned out to be the perfect thing, and it was so good that we will definitely do it again, just with more tofu. [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Udon Noodle Soup</title>
		<link>http://www.eatatvino.com/2010/05/30/udon-noodle-soup/</link>
		<comments>http://www.eatatvino.com/2010/05/30/udon-noodle-soup/#comments</comments>
		<pubDate>Mon, 31 May 2010 00:38:16 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[japanese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=641</guid>
		<description><![CDATA[Alright, so we may not get cold Winter nights here in LA, but that doesn&#8217;t mean we can&#8217;t enjoy some warm japanese udon noodle soup when it gets &#8220;cold&#8221; here. As promised, this is the recipe I made with the green garlic chili paste.  Obviously, you can substitute regular garlic, or another chili paste if [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/30/udon-noodle-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Some thoughts on Chinese stir-fry sauce</title>
		<link>http://www.eatatvino.com/2010/05/10/some-thoughts-on-chinese-stir-fry-sauce/</link>
		<comments>http://www.eatatvino.com/2010/05/10/some-thoughts-on-chinese-stir-fry-sauce/#comments</comments>
		<pubDate>Tue, 11 May 2010 05:27:33 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[dark soy sauce]]></category>
		<category><![CDATA[stir fry sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=567</guid>
		<description><![CDATA[There&#8217;s a specific taste of a particular sauce used at Chinese restaurants.  You know the standard &#8220;brown&#8221; sauce?  Some may not like this flavor, but at times it just hits the spot.  I&#8217;ve been toying with getting this right, and I think I&#8217;m quite close (no, MSG isn&#8217;t the secret&#8230; maybe).  I&#8217;m just going to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/10/some-thoughts-on-chinese-stir-fry-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Quinoa Tofu and Veggie Casserole</title>
		<link>http://www.eatatvino.com/2010/04/25/quinoa-tofu-and-veggie-casserole/</link>
		<comments>http://www.eatatvino.com/2010/04/25/quinoa-tofu-and-veggie-casserole/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 21:49:54 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[quinoa]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=542</guid>
		<description><![CDATA[An easy and healthy Quinoa recipe that seems to have a unique blend of Italian, Asian and Indian flavors. If you do not have any of the ingredients, feel free to omit and/or substitute. Source: savvyvegetarian.com Prep time: 40 minutes Serves: 4 Ingredients: 1 c quinoa 1/2 lb extra firm tofu 1/4 cup cashew pieces [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/04/25/quinoa-tofu-and-veggie-casserole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pan Fried Chicken with Zucchini and Brussel Sprouts</title>
		<link>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/</link>
		<comments>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/#comments</comments>
		<pubDate>Tue, 21 Jul 2009 06:38:30 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=276</guid>
		<description><![CDATA[Source:Sirsha&#8217;s Kitchen Prep Time:30-60 Minutes Servings:2 Of course there&#8217;s a veggie version to this recipe, there always is . If I was making this for Bharath and myself, I&#8217;d use tofu or paneer &#8211; large pieces that we can bread and pan-fry just like the chicken. Ingredients: 2 organic chicken (leg quarters) 4-5 brussel sprouts [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Plum Sauce</title>
		<link>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/</link>
		<comments>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 01:20:32 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=274</guid>
		<description><![CDATA[Source:Self-created Prep Time:1-10 Minutes Servings:2 I also added back the water in which the plums were boiling to add volume. If you want, you can add half a teaspoon of cornstarch to thicken it. The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gado Gado</title>
		<link>http://www.eatatvino.com/2009/02/22/gado-gado/</link>
		<comments>http://www.eatatvino.com/2009/02/22/gado-gado/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 08:02:38 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[indonesian]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[sides]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=124</guid>
		<description><![CDATA[Source:The New School of Cooking Prep Time:60+ Minutes Servings:4 This is an Indonesian salad that can be a little bit time consuming, but makes for a great party tray. Other than tasting really good, it also lends itself to beautiful presentation. I rated it as difficult because there are some ingredients that are out of [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/22/gado-gado/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Red Curry with Bamboo Shoots</title>
		<link>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/</link>
		<comments>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/#comments</comments>
		<pubDate>Mon, 19 May 2008 06:52:22 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=200</guid>
		<description><![CDATA[Thai Entree Source: Mridula Baljekar&#8217;s &#8220;Best Ever Curry Cookbook&#8221; Prep Time:10-30 Minutes Servings:4 This is best with jasmine rice. Could also be made with chicken breast fillets, which would need to be cubed into bite sized pieces. The kaffir lime leaves are key to this dish because they make it different from an ordinary red [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Green Salad (Salad Khaak)</title>
		<link>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/</link>
		<comments>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 05:13:58 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=107</guid>
		<description><![CDATA[Thai Appetizer Source:www.thaifoodtonight.com Prep Time:10-30 Minutes Servings:4 Best if the salad is served cold. We actually didn&#8217;t use Tofu and it tastes really good. The browning of the tofu just adds more cooking time, so if you&#8217;re in a hurry, leave it out! Ingredients: 20 wonton skins 2 cup canola oil 1 package tofu, firm, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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