Cooking Tofu!

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CADreaming09
CADreaming09 Posts: 311 Member
in Recipes
Hey there!

What are different ways to make tofu?!? I've been making it with low sodium soy sauce from a recipe that I found online. But I was wondering if anyone here had something different!

Of course I add it to everything from salads to burritos, but I'm talking about the initial part. Like frying with soy sauce, etc.

Thank you:flowerforyou:

Frankie

Replies

  • cleomouri
    cleomouri Posts: 51 Member
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    I've had trouble with tofu every time I've tried it. I just don't know what I'm doing wrong.

    I get the extra firm typically since that's the sort you're suppose to be able to grill. It always winds up flavourless, even after marinating for at least an hour or two, and crumbling.
  • MJannelle
    MJannelle Posts: 20
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    I eat a ton of tofu. I usually buy a smoked or marinated kind and just pan fry it in some pam spray or mix it in with some veggies. They're already flavoured so I don't need to add anything for taste. Here's the link for the smoked kind I buy.

    http://www.sunrise-soya.com/soy-products/soyganic.php
  • marieyoung07
    marieyoung07 Posts: 23 Member
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    I have always wanted to learn to cook my own tofo
  • drumerley
    drumerley Posts: 10 Member
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    The marinated ones are really good. I believe they have some at Trader Joe's. I also found a really good recipe for "tofu parmesan" that I modified a bit on allrecipes.com. I took out a lot of the oil and breadcrumbs. It's basically just browned in the skillet, then layered with tomato sauce and mozzarella cheese. I added just a touch of breadcrumbs for a little crunch, but you could probably leave those out. The first time I made it I only had cubed tofu and that actually worked really well, I guess because there more of a surface area to soak up the tomato sauce.
    Not sure if this helped, but it's a thought.
  • auntjenny74
    auntjenny74 Posts: 72 Member
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    I love baked tofu on salads or in sandwiches. Something like this: http://www.healthytippingpoint.com/the-perfect-baked-tofu

    I also use make it into a ricotta sub for lasagna or baked ziti. http://caloriecount.about.com/veganomicon-tofu-ricotta-recipe-r258191

    I like to crumble it and make tofu scramble for breakfast: http://www.theppk.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/

    I also love, love this recipe but have to save up cals because I can't have it without mashed potatoes: http://www.eatingwell.com/recipes/tofu_cutlets_marsala.html

    You can also crumble it and add tomato sauce and spices to make sloppy joes. They're even better as leftovers!

    The shelf-stable Mori-Nu tofu is great for blending into puddings or making a fantastic creamy alfredo-style sauce for pasta.
  • angmarie28
    angmarie28 Posts: 2,792 Member
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    I've had trouble with tofu every time I've tried it. I just don't know what I'm doing wrong.

    I get the extra firm typically since that's the sort you're suppose to be able to grill. It always winds up flavourless, even after marinating for at least an hour or two, and crumbling.
    I cut it up into tiny peices and cook it into burritos and stir fry, I think it doesnt tast good, and the texture is nasty so I just add it into other meals, I coult never eat a big chunk of it
  • auntjenny74
    auntjenny74 Posts: 72 Member
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    The secret to getting a good meaty-ish texture out of tofu is to pop the package into the freezer for a couple days and then thaw in the fridge for a couple more days. When you open it, wrap it in a clean kitchen towel or paper towels and gently press the water out of it. The more water you can get out of it, the better the final cooked texture will be. Marinate AFTER you press it so it has more room to soak up the flavors.
  • cdgabbert
    cdgabbert Posts: 55 Member
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    You can do just about anything with it - use it to make dressings, smoothies (use silken for this), drop in salads rather than chicken, chili, even a sandwich like a BLT... just make sure you press it first...

    put on a plate of paper towels, put a plate or pan on top and then I use soup cans for weight to press the liquid out - keeps it from "mushing" up when you cook or use in salads...

    4 servings | Active Time: 25 minutes | Total Time: 25 minutes
    Ingredients
    1 tablespoon Dijon mustard
    1 tablespoon reduced-sodium soy sauce
    1 teaspoon adobo sauce from canned chipotle peppers, (see Ingredient note), divided
    14 ounces water-packed extra-firm tofu, drained and rinsed
    4 tablespoons reduced-fat mayonnaise
    8 slices crusty whole-wheat bread, toasted
    4 pieces green-leaf lettuce
    2 medium tomatoes, sliced
    Preparation
    1. Preheat oven to 475°F. Coat a baking sheet with cooking spray.
    Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight
    1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half
    the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.
    2.
    3. Bake the tofu for 20 minutes.
    Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted
    bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4
    sandwiches. Cut in half to serve.
    4.
    Nutrition
    Per serving : 363 Calories; 9 g Fat; 1 g Sat; 1 g Mono; 4 mg Cholesterol; 46 g Carbohydrates; 17 g Protein; 4 g Fiber; 685 mg
    Sodium; 203 mg Potassium
    3 Carbohydrate Serving
  • amylahminute
    amylahminute Posts: 613 Member
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    I like this recipe for breakfast: http://www.wholeliving.com/151703/scrambled-tofu-collards-and-turmeric

    I learned the easiest way to crumble the tofu is with your hands. :)
  • shanmackie
    shanmackie Posts: 194 Member
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    i freeze it then marinate the frozen tofu while it defrosts, then bake it! :D
  • samlankford
    samlankford Posts: 334
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    I actually put some into a food processor to smooth it out with some italian seasoning, garlic and whatever else, then dot it around ontop of pizza like ricotta cheese before baking in the oven.. I have fooled people, they had NO IDEA that it was not ricotta cheese until I told them :bigsmile:
  • cleomouri
    cleomouri Posts: 51 Member
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    How long do you press it for?

    I mean I knew to marinate after pressing, but it still winds up being bland and weird. Haven't tried freezing, thawing, and then pressing. Might try that next time. I'm guessing maybe I'm not pressing it long enough? Normally I've pressed it for about 30minutes or so.

    I'm hoping to figure it out as a block of tofu is good for at least 2 meals and is only $2 at my local chain grocery store. That's a lot more cost effective than a lot of other proteins.
  • auntjenny74
    auntjenny74 Posts: 72 Member
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    I get too impatient to press it the right way and always end up with a plate and soup can on the floor, so I just squeeze the hell out of it with my hands for a minute or two, trying to keep them as flat and even as possible. If you squeeze over the sink once, wrap in a towel and then give it a good long, gently firm squeeze, the towel is a big help in drawing out water.
  • CADreaming09
    CADreaming09 Posts: 311 Member
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    Thank you everyone! I can't wait, I'm buying more tofu tonight:smile:
  • Huzke
    Huzke Posts: 97 Member
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    I always use Extra Firm. Cut it into slices, spread natural chunky peanut butter over it, and put it directly on the grill of a toaster oven. Never had any issues with it sticking. This is one of my favorite things to eat lately.

    Another way I really like it is to cut it into strips, put the strips in the toaster oven with a little pepper on them. When they're nice and crispy I dip them in Frank;s RedHot Wing Sauce. Tofu fries!
  • meagalayne
    meagalayne Posts: 3,382 Member
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    I love adding mine to asian soups. It's fantastic.
    I've also had a lot of success with stirfries and recently found a recipe for jerk tofu I am planning to try.

    http://www.myfitnesspal.com/topics/show/150100-hot-sour-soup
    http://www.myfitnesspal.com/topics/show/127969-szechuan-tofu-veg-stirfry?
    http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/
  • cdgabbert
    cdgabbert Posts: 55 Member
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    I actually press mine the night before or the morning of... so I do for quite a few hours and it's so firm - bakes up great...

    You can also use tofu make salad dressings, smoothies, and so much - it's quite versatile - search for recipes, this is my favorite part... !!!
  • szonjakun
    szonjakun Posts: 94 Member
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    Add tofu to your soup! :D

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