Tofu Newbie.

Monze1

Okey dokey. So I wanted to try something different. I'm sick of, well, meat.
The only tofu I had available to buy was what they called 'Classic medium tofu'. I cooked it tonight in an apricot nectar style stir fry, and it was pretty average. How do I make it tasty? Can I somehow crisp it up?
Help would be greatly appreciated!!

minkmagic

Tofu is great because you can make it taste like pretty much anything but the downside is that it tastes like nothing if you don't marinade it beforehand. It's all about marinading, really. Have a look at some of these recipes and perhaps you'll find some inspiration for how to spice your tofu up: http://www.maplespice.com/p/savoury-recipes.html

KarenJanine

You can make it crispy by frying it in a little oil or baked in the oven to dry it out. It tends to take on the flavours of whatever you're cooking. I like it best with lots of fragrant Thai flavours.

KarenJanine

Tofu is great because you can make it taste like pretty much anything but the downside is that it tastes like nothing if you don't marinade it beforehand. It's all about marinading, really. Have a look at some of these recipes and perhaps you'll find some inspiration for how to spice your tofu up: http://www.maplespice.com/p/savoury-recipes.html

Thanks for the link, that's a great vegan resource.

88meli88

1. Soy sauce, garlic, ginger are really good marinades.
2. For texture, I usually pan fry it in 1 tbs olive oil on both sides for a few minutes and then add it to the vegatables or anything liquidy. This makes the texture totally different.

fimary

bump, always wanted to try it but never been brave

Hbazzell

The thinner the cut the more flavor is absorbed into the tofu. Firmer tofu has less moisture and can cook crispier. Tempe is another more crispy alternative. you can bread tofu like you do chicken. Panko tofu is yummy. when you put your tofu back in the fridge make sure it is in water

pocketmole

When marinating tofu make sure you use water-based marinades and not oil-based ones. Tofu has loads of water in it and the oily marinades don't work too well.

Roasting the tofu gives it a nice texture too. Cut into cubes, carefully toss with a small amount of oil or cooking spray, spread onto a cooking sheet, and bake at 450 for about 15 minutes on each side.

When I pan fry tofu I coat it in a small amount of corn starch - which I find gives it a really nice, crispy texture. Of course frying tofu isn't exactly the healthiest way to prepare it, but it sure is yummy

I really like to scramble it for breakfast or to fill a spaghetti squash, layer between lasagna noodles, put in enchiladas, etc. The longer you cook it the more dry it gets... which personally I love. It gets brown and crunchy around the edges. Whenever I go some place that serves crappy tofu, the number one problem (to me) is that they barely cook the stuff. Getting a lot of the excess water out through either pressing or extended cooking makes a big difference in the end result I feel.

jaimeteague

Bump!

CassandraChloeJ

Bump

EmilyRanae22

Before marinading tofu I take it out of the package, wrap it in a paper towel, then put a plate on top of it with a can or two of veggies on top of that, that helps get a lot of the moisture out so it fries better. Also, if you freeze it (in the origional package) then process it the same way I mentioned it totally changes the texture and opens up the pours so it will absorbe the marinade better....

mmmm now I want tofu

A not crispy version I like is in lasagna. I'd explain it all but it's more fun to send you to the video. youtube "cooking with the vegan zombie lasagna" it's educational AND entertaining

Lissette_Brooks

BUMP

angmarie28

bump, been trying to find a better way to make it

radeex

When marinating tofu make sure you use water-based marinades and not oil-based ones. Tofu has loads of water in it and the oily marinades don't work too well.

Roasting the tofu gives it a nice texture too. Cut into cubes, carefully toss with a small amount of oil or cooking spray, spread onto a cooking sheet, and bake at 450 for about 15 minutes on each side.

When I pan fry tofu I coat it in a small amount of corn starch - which I find gives it a really nice, crispy texture. Of course frying tofu isn't exactly the healthiest way to prepare it, but it sure is yummy

I really like to scramble it for breakfast or to fill a spaghetti squash, layer between lasagna noodles, put in enchiladas, etc. The longer you cook it the more dry it gets... which personally I love. It gets brown and crunchy around the edges. Whenever I go some place that serves crappy tofu, the number one problem (to me) is that they barely cook the stuff. Getting a lot of the excess water out through either pressing or extended cooking makes a big difference in the end result I feel.

Pocketmole knows what she's talking about!

LilacDreamer

Why would you want to put that toxic mess in to your body? Please avoid UNfermented Soy.

ittybittybadonkadonk

canyoustayfordinner.com has a crispy tofu recipe .... its looks good I have not tried it yet

MsLilly200

I've only had it in tofu soup, which is yummy.