Remember that different oils tolerate different levels of heat, and may smoke or burn if you let them get too hot. For flavouring without cooking, try walnut oil or other nut oils. Be sure to keep oils cool, either at room temperature or in the 'fridge, so they don't go rancid. And if you're watching calories, try doing the initial saut ing of onion, garlic, etc. replacing half the oil called for with wine, tea, broth, or water. Then just before serving, stir in a few drops of extra virgin olive oil, sesame oil, or other flavourful oil.
Most commercial margarines contain whey, a dairy product.
There are a few non-dairy margarines available in the supermarket, but you'll have to read the labels carefully. But commercial margarines are not particularly good for you, so use them in small amounts as a treat. You can find non-hydrogenated margarines in natural food stores, and this is what we prefer to use. Some of our recipes call for Spectrum Spread . We have noted specifically in those recipes where we use Japanese-style tofu, and this refers to the tofu that you find in sealed boxes weighing about 10 ounces.