Tofu???

coueswhitetail

I made and excellent spicy peanut butter tofu stir fry for lunch. Onion, Swiss chard, red peppers, tofu, bean sprouts and green onion all suateed in a pan. The sauce is 2 TBS creamy peanut butter, 1 TBS soy sauce, 1 TBS chili garlic paste and some water to think it out....stir it all together and stir into pan with the veggies and tofu. I used firm tofu and just cut it into cubes....I don't bother squeezing water out or try and brown it. It's good as is mixed in with the sauce.

Psychgrrl

Yep, I like Trader Joe’s High Protein Extra Firm Tofu. I sautée it in a little garlic olive oil and then add veggies and egg whites. I like it for the extra protein.

Tofu absorbs the flavor of what it’s cooked in. You can get a lot of protein for the calories.

lynn_glenmont

LiveLoveFitFab wrote: »

First off, get the firm stuff, it's easier to handle. I like medium because I'm weird, but most people like the firm better. If it is in a big block, cut lengthwise to make it more like a steak. Place it on a pile of paper towels on a cutting board. Put some more paper towels on top. Find something heavy and put it in the fridge. The water will come out of it. I sometimes press it a few times, changing out the paper towels every time. This may take a few hours. It should be compressed and dryer. If you get bean curd, you can skip this part. The thinner the tofu, the easier it is to get the water out, but don't go too thin as it will compress somewhat.

To Bake it: Then, make a nice marinade. I've used everything from black bean sauce, mushroom oyster sauce, a nice coconut curry. You can make a nice marinade from any flavour you like really - All good. Marinate it for an hour or overnight. The longer the better. Poke holes in it for more flavour absorption
Bake it at 375 for 15 minutes, flip and bake it for 15 minutes more. You can go longer if it's really thick. I use parchment paper on a cookie sheet. You can do it in steaks or in cubes, depending on what you are doing with it. I bake the cubes to add to stir fries.

To fry: Season and put a little bit of cornstarch on that tofu. Heat up some sesame oil until HOT in the pan. Fry until golden and crispy. You can also marinate it and then season it and starch it and fry it, just make sure that you get most of the marinade off before the cornstarch treatment.

You can cube it before frying it, or leave it in little steaks. I cube it and fry it and then add it to stir fries, or keep it as a mini steak if I'm feeling like a tofu steak.

You can also bread it and fry it. I've never breaded it and baked it.

Either way you try it, it's really cheap so it's a cheap mistake to make if you fudge it up the first few times.

Hunh? Tofu is bean curd.

jenilla1

I've blended the softer version up into my protein shakes a time or two.

tess5036

I had a chocolate type of mousse dessert made with silken tofu, it was lovely

Unknown

This content has been removed.

Sunnybrooke99

Try blending extra firm tofu with a packet of ranch seasoning (or your substitution) and a package of drained squeezed spinach. Use to fill phyllo tartlets and bake. They are really good chilled, like quiche.

Fry it like eggs, or meat. Dry it out by slicking it thin and layering between plates and paper towels in the fridge overnight. I put a can on top to weight down. The next day, you can season with some salt, pepper, and tarragon and fry like eggs.

Silken tofu is good blended up with fruit, or I like it with a little tofu and sesame seeds.

Most ppl hate this, but I actually just eat a chunk of extra firm tofu on the go. I slice it off and put it in a baggie with a paper towel. It’s not most ppl’s thing, but it’s very filling and sometimes I just need something fast that will really stick.

MakePeasNotWar

I always freeze my tofu overnight and thaw it before pressing/using. It changes the texture and makes it more chewy and "toothsome", and it soaks up marinade more quickly. I also think it makes it taste slightly nutty, but I might be imagining that part.

Sunnybrooke99

MakePeasNotWar wrote: »

I always freeze my tofu overnight and thaw it before pressing/using. It changes the texture and makes it more chewy and "toothsome", and it soaks up marinade more quickly. I also think it makes it taste slightly nutty, but I might be imagining that part.

I’ve grown to really like that nutty taste, or whatever it is. Somehow, it used to taste kinda bitter to me, but I’ve gotten over that.

LiveLoveFitFab

@janejellyroll
The problem is they don't list "fungus" on the package, and they won't. There is an intent to deceive right there.

Canada has stricter food guidelines than the US and the UK, and incorrect labels are one thing that really cheese off our government. No one would buy it if they listed it as a fungus, so call it a mushroom or something else. That doesn't fly in the great white north.

There is also the fact that allergic reactions are much higher in Quorn than for soy or milk or other controls. Not to mention the fact that it is made from a fungus they found in the ground. It hasn't had sufficient long term studies. All things that will cause the Canadian Food and Drug people to refuse to let it in the stores. We can order it from online sources if we are desperate for it, but I doubt anyone is that desperate for mycoprotein fungus in the shape of roast.

lynn_glenmont

LiveLoveFitFab wrote: »

@janejellyroll
The problem is they don't list "fungus" on the package, and they won't. There is an intent to deceive right there.

Canada has stricter food guidelines than the US and the UK, and incorrect labels are one thing that really cheese off our government. No one would buy it if they listed it as a fungus, so call it a mushroom or something else. That doesn't fly in the great white north.

There is also the fact that allergic reactions are much higher in Quorn than for soy or milk or other controls. Not to mention the fact that it is made from a fungus they found in the ground. It hasn't had sufficient long term studies. All things that will cause the Canadian Food and Drug people to refuse to let it in the stores. We can order it from online sources if we are desperate for it, but I doubt anyone is that desperate for mycoprotein fungus in the shape of roast.

It says mycoprotein on labels in the U.S., which I think is pretty clear and accurate. Does the Canadian Food and Drug agency bar food if the label says glucose, sucrose, fructose, maltose, etc. instead of sugar?

janejellyroll

LiveLoveFitFab wrote: »

@janejellyroll
The problem is they don't list "fungus" on the package, and they won't. There is an intent to deceive right there.

Canada has stricter food guidelines than the US and the UK, and incorrect labels are one thing that really cheese off our government. No one would buy it if they listed it as a fungus, so call it a mushroom or something else. That doesn't fly in the great white north.

There is also the fact that allergic reactions are much higher in Quorn than for soy or milk or other controls. Not to mention the fact that it is made from a fungus they found in the ground. It hasn't had sufficient long term studies. All things that will cause the Canadian Food and Drug people to refuse to let it in the stores. We can order it from online sources if we are desperate for it, but I doubt anyone is that desperate for mycoprotein fungus in the shape of roast.

From their website: "Rather than using livestock, we take a natural nutritious fungus from the soil and ferment it to produce a dough called Mycoprotein™."

And the labels say "mycoprotein" in the US. Where is the intent to deceive? What is incorrect about that?

If your argument is that the Canadian government doesn't think much of the reading comprehension skills of their citizens, I'll accept that. What I won't accept is that Quorn is somehow to blame for the Canadian government's assessment.

DX2JX2

destinytaylor112715 wrote: »

Can someone please explain to me how in the world you cook tofu or what you even do with it? I’ve never had it before but the amount of protein in it seems beneficial. Any tasty recipe suggestions?

Try it out a couple of times before making it yourself. Most Chinese places will have good examples of typical dishes (my favorite is Mapo Tofu but it's not exactly a diet dish), as will most vegetarian/health focused restaurants.

himenaya

Dice "Extra Firm" Tofu and throw it in a pan with eggs and bacon. YUM!

Wynterbourne

LiveLoveFitFab wrote: »

@janejellyroll
The problem is they don't list "fungus" on the package, and they won't. There is an intent to deceive right there.

Canada has stricter food guidelines than the US and the UK, and incorrect labels are one thing that really cheese off our government. No one would buy it if they listed it as a fungus, so call it a mushroom or something else. That doesn't fly in the great white north.

There is also the fact that allergic reactions are much higher in Quorn than for soy or milk or other controls. Not to mention the fact that it is made from a fungus they found in the ground. It hasn't had sufficient long term studies. All things that will cause the Canadian Food and Drug people to refuse to let it in the stores. We can order it from online sources if we are desperate for it, but I doubt anyone is that desperate for mycoprotein fungus in the shape of roast.

Incorrect. I'm a mushroom fanatic and I finally tried it when I saw it mentioned 'fungi family' on the box because I know mushrooms are a fungus. So yes, it does mention fungus on the box and nice blanket generalization there on what someone may or may not do after seeing that word.

iamthemotherofdogs

Following. I've been wanting to try it for years but haven't gotten up the nerve, as silly as that sounds.

jgnatca

I ran two failures before I found this recipe:

http://www.coffeeandquinoa.com/2014/06/crispy-baked-tofu-teriyaki-bowl/

If this hadn't worked, hubby would not have permitted the stuff in the house again. Now we have it a couple times a month.

JaxxieKat

destinytaylor112715 wrote: »

Can someone please explain to me how in the world you cook tofu or what you even do with it? I’ve never had it before but the amount of protein in it seems beneficial. Any tasty recipe suggestions?

Tofu lover, here! Let me step you through it.


1. Look for firm or extra firm tofu. I love the NaSoya brand.
2. You can either freeze extra tofu in it's sealed carton and thaw at a later time or keep it in your fridge. Frozen and thawed tofu has a chewier, more meatier texture when cooked.
3. You will know if your tofu has gone bad. Fresh tofu smells a bit like watered down beans. Bad tofu has an unpleasant, fermented odor.
4. Tofu is packed in water. The water should be a milky white or pale clear yellowish color without much of an odor.
5. Slice off however much tofu you want to use and wrap it in a clean kitchen towel or several layers of paper towel and give it a gentle squeeze to press out excess water.
6. At this point you can slice it, cube it, or even crumble it. Below are my favorite ways to prepare it.

Crispy tofu Asian wrap
1 tortilla or wrap of your choice
Lettuce
Carrot, peeled into little shavings or finely Julienned
Cucumber, cut into small cubes or sticks
A small amount of fresh cilantro
Finely sliced red onion
1/2 cup prepared brown rice

Spread:
2tbsp of PB2, or unsweetened powdered peanut butter of your choice
1tbsp pure maple syrup
The juice from 1/2 lime
1/4tsp sesame seeds
Blend well, spread all over wrap. Spread rice over peanut spread and set aside

100g of pressed extra firm tofu
A splash of low sodium soy sauce
A 1/2 tsp sriracha

Cut tofu into thin slices then cut into small cubes. Put in a pan over medium heat. Cover in a splash of soy sauce. Add a small amount of water to your pan if it sticks too much. Add sriracha and cook, turning pieces over occasionally, until pieces are golden brown. Assemble wrap.

Tofu Scramble
1/2 block of extra firm tofu, pressed and crumbled (just pinch between fingers until it breaks apart)
Splash of soy sauce
Nutritional Yeast (I buy Red Star brand on Amazon)
Turmeric, for color
Salt and pepper to taste
Your choice of herbs, spices, and veggies. I have used spinach, onions, peppers, asparagus, mushrooms, zucchini, etc.
Cook over medium heat until heated through. This can be made in bulk and will keep in the fridge for a few days. It is excellent on toast.

Easy Tofu "Bacon" Bits
I make this in a convection oven at 425 degrees for 20 or more minutes, depending on how much liquid I can press out of the tofu will determine how long I have to bake it.

In a mixing bowl, whisk together 2tbsp soy sauce, 2tsp liquid smoke, 1tbsp of maple syrup, and 2tbsp water. Crumble tofu into bowl, just like with the tofu scramble, and gently stir around until pieces are coated and have absorbed the liquid. Spread evenly on a parchment lined baking sheet. Bake at 425 degrees, stirring around occasionally, until the pieces are dark brown and crispy. Sprinkle on salads or a baked potato.

BBQ Tofu Sandwich
Extra firm tofu cut into thin "patties"
2tbsp of your favorite bottled BBQ sauce cut with 2tbsp water
Brush both sides of your tofu patties and place on a parchment lined baking sheet.
Bake at 400 degrees until the BBQ sauce is bubbly. Serve on a bun with your choice of condiments and toppings.

Wynterbourne

crazyravr wrote: »

If you dont like tofu dont eat tofu. Plenty of ways to get our protein in vegetarian, vegan or meat lover.
Basically:
Firm / Extra firm = place on paper towel and put something heavy on top to drain the extra water. Best for baking, stir fry etc.
Firm / Medium = best in soups.
Silken / Soft = best in deserts or soup.

Tofu has absolutely no flavour, texture is a different thing. Whatever and however you season it with, that how it will taste.

One thing that seems to have not been mentioned... Silken is a separate “style” of tofu, not just a level of firmness. It is much softer that regular tofu, but it also comes in soft to firm/extra firm versions. But even the extra firm version of silken wouldn't be recommend for baking, stir fry, etc.

RachelElser

There a billions ways to cook it and I dislike all of them......I did a study abroad in Japan and my hosts took us to the SUPER FANCY and SUPER EXPENSIVE tofu place- where they had per-ordered SEVEN freaken courses . I loathed all of it but gagged it down because it was so pricey! So try it a bunch of ways, but if you don't like it don't feel to bad.

luveydov

Google "Mexican Chocolate Tofu Pudding" and follow the NYTimes Mark Bittman recipe. It is fabulous and no one that ever tries it will know it is tofu.