Tofu? Really???

pcastagner

Don't forget fermented tofu! Awesome! Little dab will do ya!

or take it to the next level with natto: fermented soya beans



gotta love japan!

I love natto! But it's fermented by Bacillus subtilus and is actually less intense than the "stinky tofu" you buy in jars.


One way to check if you are in a real Japanese restaurant is to look for natto. Good stuff!

yaseyuku

Have you tried egg tofu? They are pretty low calorie for a piece and have a less bland taste. (But I love tofu personally so...)

How about tofu with kimchi since you like spicy food?

iggyboo93

Love tofu. I usually put it in stir fry but I always cut off a chunk and eat it plain. Tempeh is amazing - definitely worth trying if you haven't yet.

_Zardoz_

Tofu is really versatile. You can use it in dishes from stir frys to chocolate puddings. As others have said it's great at absorbing flavours so is good to be marinated. It's also great in some puddings as it can when blended add creaminess without the need for dairy. Just Google it there is a myriad of things you can do with it just remove all your preconceptions and be willing to try things and experiment and you will be pleasantly surprised. If you want some specific recipes message me and I'll dig some out for you.

thisismeraw

Don't eat it if you don't like it.

I have found it all depends on how you prepare it and cook it. I only like it when all the water is squeezed out. I cut a slice, wrap it in a towel and put it under a plate. I put something like a bottle of water on the plate to make it heavier. Leave it for a bit until a lot of the water is gone. I than spread buffalo sauce on it and fry it in a bit of oil.

harliqueen

I only like pressed tofu. It's a lot firmer than than even the 'extra firm' tofu. I marinate it for a bit in soy sauce, fish sauce, chilli flakes and sesame oil. And then sautee until a little golden. Delicious!

meaningful99

A quick and easy way is after pressing it, cut it into cubes, marinate it or toss it in a little barbecue sauce, and then toast in the toaster oven until slightly chewy/crispy on the outside. Good on a salad, with rice, or on a sandwich. Good luck!

jen_zz

So glad someone mentioned "cooking with dog"! I think I must have watched ALL her cooking videos when I was in college!

jtangcs

I honestly have to say that I grew up on tofu and I love it... especially since I'm not a huge milk-drinker, so this really helps with supplementing my calcium intake. My mom's just steamed soft tofu and splashed a little soy sauce and oil on it, but I do admit, Mom's simple recipe is a bit of an acquired taste.

For newbies trying to see if they'll like it, consider spicing it up with Szechuan hot sauce. Check out the recipes here: http://www.sunrise-soya.com/ I've used one or two of them on friends, and they seemed to enjoy it. Good luck!

annasor70

This is AMAZING!!!! Use it all the time...tasty alongside almost any dish!

BRYANNA'S "BREAST OF TOFU"

This recipe has appeared in all of Bryanna Clark Grogan's books.
Makes 32 slices

I always have some extra-firm tofu slices marinating in the following mixture. They will keep refrigerated in the marinade for up to two weeks, ready for a quick and delicious meal. They can be pan-fried plain on a nonstick skillet, or coated with Seasoned Flour and shallow-fried to make a crispy "skin" that is delectable hot or cold. Serve them plain, in salads and sandwiches, or with any sauce that you would have used on chicken. Instead of slices, you can marinate chunks, for using in kebabs,etc.

1 and 1/2 to 2 lbs. extra-firm or pressed tofu (NOT silken tofu!) -NOTE: You can also do this with firm tofu, if you like it a bit softer

MARINADE:
1 and 1/2 cups water
1/4 cup soy sauce
3 tablespoons nutritional yeast flakes
2 teaspoons dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 teaspoon dried rosemary (or 1/2 T. fresh)
1/2 teaspoon dried thyme (or 1/2 T. fresh, chopped)
1/2 teaspoon onion powder

Prepare the marinade by mixing all of the ingredients together in a 5 cup rigid plastic container with a tight lid. Slice the tofu about 1/4" thick and place in the marinade so that it is fairly tightly-packed and covered with liquid. Cover and refrigerate for up to two weeks, shaking daily.

To Pan-Fry: Simply cook the slices over medium heat in a good-quality nonstick skillet until golden brown on both sides.
To Oven-Fry:Coat the slices in Seasoned Flour (below). Lay the slices in single layers on oiled DARK cookie sheets (they brown better), not touching. Bake at 400°F for about 15 minutes, or until the bottoms are golden. Turn the slices over and bake about 15 minutes more, or until the other side is golden. Cool on racks if not eating immediately. To Make Crispy Slices: (Bryanna’s favorite way) Coat the slices with Seasoned Flour (below). Heat about 1 T. of olive oil or neutral cooking oil in a heavy bottomed 10" skillet over Medium heat (no hotter). When the oil is hot, add the slices and cook, watching carefully, until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy. The medium heat works really well when frying things crispy in less oil than usual (I used to do these in 1/4 c. oil at high heat).

BRYANNA’S SEASONED FLOUR
Keep some of this in a tightly covered container in the refrigerator-- you'll find many uses for it. Mix together 2 cups unbleached flour or whole wheat, or other wholegrain flour, 1/4 cup nutritional yeast flakes, 1 teaspoon salt, and, optional, 1 teaspoon onion powder and freshly-ground black pepper to taste.

Copyright © Bryanna Clark-Grogan

PaytraB

I'm afraid I can't stomach it either, it's the texture that puts me off. It's just nasty!

The texture changes a lot (for the better) if it's fried or baked. Tofu is like a sponge, so frying really ups the calories (lots of oil is needed). I cube the tofu, spray a cookie sheet with a bit of oil and bake the cubes. They have to be flipped once in awhile (only the bottom side gets crispy) to crisp up the entire cube.
The baked cubes can be used in stir-fries or in salad. They are surprisingly tasty in salads.