Tofu Newbie.

Monze1
Monze1 Posts: 52 Member
in Recipes
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!!

Replies

  • minkmagic
    minkmagic Posts: 7
    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
    KarenJanine Posts: 3,497 Member
    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
    KarenJanine Posts: 3,497 Member
    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
    88meli88 Posts: 238 Member
    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
    fimary Posts: 274 Member
    bump, always wanted to try it but never been brave
  • Hbazzell
    Hbazzell Posts: 899 Member
    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
    pocketmole Posts: 614 Member
    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 :D

    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
    jaimeteague Posts: 95 Member
    Bump!
  • CassandraChloeJ
    CassandraChloeJ Posts: 47 Member
    Bump
  • EmilyRanae22
    EmilyRanae22 Posts: 506 Member
    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
    Lissette_Brooks Posts: 173 Member
    BUMP
  • angmarie28
    angmarie28 Posts: 2,878 Member
    bump, been trying to find a better way to make it
  • radeex
    radeex Posts: 5
    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 :D

    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
    LilacDreamer Posts: 1,364 Member
    Why would you want to put that toxic mess in to your body? Please avoid UNfermented Soy.
  • ittybittybadonkadonk
    ittybittybadonkadonk Posts: 11,634 Member
    canyoustayfordinner.com has a crispy tofu recipe .... its looks good I have not tried it yet
  • MsLilly200
    MsLilly200 Posts: 192 Member
    I've only had it in tofu soup, which is yummy.

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