Tofu anyone?
steuartcj
Posts: 132 Member
If done properly and some flavor added, it tastes great. Baked or fried crispy, yum !
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I have tried tofu..the taste was good. But I couldn't get over the texture. Too soft for my liking.
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I'm big on the texture as well, and prefer it fried. I've tried making it a few times and it turns into mush! On my to do list of things to learn how to cook properly.
But overall I like most tofu, as long as I didn't prepare it.0 -
I flubbed my first two attempts at Tofu and I knew it had to work the third time or hubby would go on a hunger strike. Or order takeout. Third try was a charm. It was breaded with Parmesan, and baked with alternating slices of eggplant and Zucchini, and drizzled with spaghetti sauce.
I finally figured out that firmness is critical.
Now I will bake it (pressed, dried, and coated in cornstarch and soy sauce) or julienne it in a stir fry.
Eggplant is another one of those things. Buy it fresh off the Farmers Market stand and cook it the same day.0 -
When you get it home from the grocery store, you can freeze it over night and thaw it in the fridge the next day.
Freezing it changes the texture. --- a little like ground beef but not really.
Also I buy it "hard" or "firm."
Some people get some of liquid out of it with a "press," but I have not yet purchased such a gadget.
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Yep, I freeze mine too, then thaw, press and fry.When you get it home from the grocery store, you can freeze it over night and thaw it in the fridge the next day.
Freezing it changes the texture. --- a little like ground beef but not really.
Also I buy it "hard" or "firm."
Some people get some of liquid out of it with a "press," but I have not yet purchased such a gadget.
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And also the type.
Silken tofu has a different texture to "regular" tofu (which in itself comes in a number of different consistences from soft to extra firm!)0 -
My wife likes to cube the extra firm tofu, then roll it in bread crumbs and fry it. The are similar to croutons and/or chicken nuggets. The flavor comes from the seasoning she uses in the bread crumbs.
We then either eat them as is with dip (my daughter uses ketchup, they are so similar to a chicken nugget, I use Franks) or use them as faux croutons in salad.
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I love tofu!! If you're adding it to sauces or like pasta (I make a yummy black bean pasta with coconut cream sauce) you should cut it into strips or chunks, bake it at 320F for a bit until it's dried a lot. Don't forget to press tofu to get out that extra water.0
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I can't remember the recipe, but I made tofu soft tacos that were pretty good. I should pick some up again sometime.0
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Want tofu crispy and firm? This is a good method to use: seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
I like tofu soft and creamy as well. Makes a tasty mapo-tofu, and nice creamy desserts: foodandwine.com/recipes/silken-tofu-in-ginger-syrup0 -
Want tofu crispy and firm? This is a good method to use: seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
I like tofu soft and creamy as well. Makes a tasty mapo-tofu, and nice creamy desserts: foodandwine.com/recipes/silken-tofu-in-ginger-syrup
Silken tofu is also great for salad dressing and dips. Great way to add some protein to these dishes.0 -
I made tofu nuggets and they were a hit!
1 inch cubes rolled in breadcrumbs and then fried or baked.
Even the kids liked them. They said they had the consistency of mozza sticks!0 -
I buy the super firm pre-cut into cubes. Then I divide that package into quarters and put 1/4 into my salad each day for the next four days. It absorbs whatever other flavors you include in your salad, so it's great with hummus (my salad dressing of choice) or balsamic vinegar. You don't need to cook it! (I can cut it myself, too, but there's already so much prep that goes into making a salad that I'm grateful for the cubes!)0
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I like my tofu mixed with my rice and veggies.0
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I know lots of people love tofu, but I'm no longer one of them. I have enjoyed it in the past, but no longer eat soy products for health reasons. I've had several doctors, both Western and Eastern medicine, advise to avoid it. I've read this is especially true for post-menopausal women as it has been found to increase the risk for breast cancer. Eating fermented soy (miso, tempeh) may be safer because the fermentation process reduces the phyto-estrogens, so less concern than un-fermented tofu or edamame. Most soy products (unless organic) sold in the US come from GMO soybeans, which may also be of concern to some people.
Just sharing my personal viewpoint. Tofu, no thanks.0 -
Love me some tofu! I always buy the extra firm packages. Have you tried smoked tofu?? It's great!0
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i like it sometimes. mostly in asian foods0
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gillexplores wrote: »Love me some tofu! I always buy the extra firm packages. Have you tried smoked tofu?? It's great!
I'm not sure if I've ever had smoked tofu. But it sure sounds good.0 -
We smoke everything - I'm totally smoking tofu! Great idea.0
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RaeBeeBaby wrote: »I know lots of people love tofu, but I'm no longer one of them. I have enjoyed it in the past, but no longer eat soy products for health reasons. I've had several doctors, both Western and Eastern medicine, advise to avoid it. I've read this is especially true for post-menopausal women as it has been found to increase the risk for breast cancer. Eating fermented soy (miso, tempeh) may be safer because the fermentation process reduces the phyto-estrogens, so less concern than un-fermented tofu or edamame. Most soy products (unless organic) sold in the US come from GMO soybeans, which may also be of concern to some people.
Just sharing my personal viewpoint. Tofu, no thanks.
I've never found a single legitimate study that showed that tofu increases breast cancer risk.
Nor that phytoestrogens are "bad", tbh.
GMO/NGMO will be on the label in the U.S.0 -
Sabine_Stroehm wrote: »RaeBeeBaby wrote: »I know lots of people love tofu, but I'm no longer one of them. I have enjoyed it in the past, but no longer eat soy products for health reasons. I've had several doctors, both Western and Eastern medicine, advise to avoid it. I've read this is especially true for post-menopausal women as it has been found to increase the risk for breast cancer. Eating fermented soy (miso, tempeh) may be safer because the fermentation process reduces the phyto-estrogens, so less concern than un-fermented tofu or edamame. Most soy products (unless organic) sold in the US come from GMO soybeans, which may also be of concern to some people.
Just sharing my personal viewpoint. Tofu, no thanks.
I've never found a single legitimate study that showed that tofu increases breast cancer risk.
Unfortunately many doctors continue to promote misinformation about soy products (as well as other nutritional misinformation).0
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