So good and worth the time; I didn't find them messy to make at all, but as someone else said, you have to be in the mood to cook and to enjoy it. I found it helpful to crumble the tofu first by cutting it into large cubes and then using a pastry cutter on it and cutting the rest of the cheese etc in. I added chives, garlic, Italian parsley, and mushrooms to suit it to my tastes. As for the rolling, just be sure to have a little assembly line set up, press the filling flat with a spoon before rolling, and it's smooth sailing. As concerns the yield: I found the filling made enough to fill a full box of noodles, around 24, but only 18 fit in the 9x13 pan, so I cooked the rest separately. Just makes more to freeze! Thanks for this recipe.
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So good and worth the time; I didn't find them messy to make at all, but as someone else said,...