Tofu - what to do with it?
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janejellyroll wrote: »angelexperiment wrote: »Oh do not freeze tofu! It changes its texture and makes its flavor change and I tastes terrible (to me!)
I think it's worth it for OP to try. Many people (including myself) like the change in texture that freezing produces (and I personally don't notice a change in taste).
Yep. I think it's amazing after freezing!0 -
In addition to suggestions of baking and frying (I use coconut oil because it has healthy fats and the flavor is mild), tofu can be sort of "scrambled" to supplement a breakfast dish (in addition or in place of eggs). This is especially good with fresh diced vegetables as it cooks. Just drain the tofu, and gently smash it with a fork in the frying pan, add some seasonings too.0
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Tofu's main good characteristic is that it soaks up flavors.
So... marinade it or cook it with flavorful foods.
I like it mainly in stir-fry or miso soup (that was lunch).
(ETA: forgot about Indian food. That's a yummy thing too.)
If you get soft tofu, it can be pan-scrambled like eggs & has much the same texture.
To get the color right & add flavor, add turmeric.
Explore several brands & firmnesses before deciding that you still really don't like it.
There are some boxed brands that are nothing but bland in texture & taste,
but there are some in tubs (or sometimes plastic sleeves) with incredible texture and
some taste, which isn't off-putting. Those I actually like to sneak nibbles of while I'm
cutting it up to go in the stir-fry. (Yes, plain.)0 -
Just get some baked tofu that has been marinated and call it a day. Trader Joe's baked thai tofu is good.
If you really wanna go hard in the paint, get some fried tofu chunks from the Asian market. Just douse it in your favorite sauce for a fried, spongy good time. Don't look at the nutrition facts label though.
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I eat a lot of tofu, but I'm a lazy person and my cooking is very fuss-free. I like to cut it into cubes and put it in vegetable soups, or cut it in cubes and roast it with root vegetables and brussels sprouts, or cut it into cubes and eat it with pasta and red sauce.
Sometimes if I feel fancy I'll cut it into triangles instead.0 -
AngryGangrel wrote: »Scrambled tofu! It's so easy (pressing not required) and you can do so much with it. Great way to get rid of some extra beans or chopped veggies. You can make it plain or fancy and experiment with spices and seasoning. You can have it for breakfast, wrap it in a tortilla or pita for lunch, scatter it over a frozen pizza for dinner. Post-Punk Kitchen's recipe is a good one to start with, but there are many many versions of scrambled tofu you can try, or just invent your own. With scrambled tofu you're limited only by what tastes good to you.
http://www.theppk.com/2008/10/scrambled-tofu/
Firm tofu, crushed up and mashed, can also substitute for (or help stretch) ricotta cheese in a manicotti or lasagna.
I second this! We make southwest tofu scrambles. In olive oil saute red bell pepper, onion, and green bell pepper until onion is translucent, add chili, paprika, cayenne, cumin, coriander, salt and pepper to taste then add your crumbled tofu to the skillet and toss until hot and well seasoned. We serve that with salsa, black beans (or vegetarian refried beans) and cheese. Soo good! It's basically like eating scrambled eggs with tasty southwest veggies.
Check out Thug Kitchen or I Could Never Go Vegan! for more tofu ideas.0 -
I love tofu! I love it fried with peanut sauce. I also love it crumbled into chillies or curries. Firm or extra firm is the easiest to work with if you're a newcomer to tofu. There are all kinds of tofu though, all are delicious. Here's a handy dandy guide:
http://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html0 -
I like to freeze it and then thaw it out first. It completely changes that texture and makes it less mushy. I usually bake mine... I squeeze out the water, cut it into cubes, sprinkle with soy sauce, and bake it until crispy. Be sure to spray the pan with non stick spray or you'll never get the cubes off the pan!
And I was one of those people that "hated" tofu until I had it at a Thai place and it was AMAZING! I've been hooked ever since! The key to good tofu is knowing how to cook it (or have someone who knows what they are doing cook it for you). I'm a pretty firm believer that most people hate tofu because they have never had it cooked correctly...0 -
Use it to make pottery.
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I like what you do and said you make tofu for your vegan friends! I am vegan and it is the best thing I have ever done!0
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cut it into squares and then fry them, sells well with the vegetarians at a friends takeaway
as to what sauce, upto you, try mixing some tomato ketchup, vinegar and sugar to make some homemade sweet and sour 0 -
I actually like eating tofu cold out of the packet with a drizzle of ponzu sauce and some furikake seasoning or basically seaweed, sesame, and bonito flakes.0
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livingleanlivingclean wrote: »Sorry... When I read your thread title, "put it in the bin" came to mind. Tofu is one thing you couldn't pay me to eat
^^ditto this. It makes me gag, I have tried to like it, believe me.
Too few calories to waste them on this....................that goes for kale too.
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It makes a good substitute for ricotta in lasagna. I made it for dinner guests that were vegan and they liked it.0
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Marinade the hell out of it. I love tofu, but it shouldnt be touched without a mass amount of flavouring! If starting out, by the ready-made marinated tofu and just chuck it in a pan and fry it up a bit till its a bit crispy and the marinade has turned all thick and sticky. Its delicious. Once you get past the texture you'll love it.0
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I've heard of tofu being used in smoothies (probably the silken variety for that). Isn't it used in some Asian cooking?0
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There are lots of different tofus....each have their own uses.
Right now in the fridge we have:
Silken tofu - sliced and served with edamame and dressed with diluted soy sauce and sesame
Silken tofu desserts - mango and taro flavours
Extra firm - used with Sichuan boiled fish and or with veggies....intend to fry in a non stick pan and tpjust before finishing sprinkl fish sauce...crunch and salty...yum
Egg tofu - rounds that I fry up for the kids...they love it0 -
as an asian kid always loves tofu, i'm laughing to tears....
simple one for snacks:
slice into thin squares, bake/grill until surface very dry, dip in your fav sauce.
for dishes omg i don't know where to start!
If you've got enough calorie (and sodium) quota, asian supermarkets usually carry a MAPO tofu sauce. open the pack, pour sauce in pan, heat to boil, add tofu, some water if needed; simmer for 3-4 minutes, a few pieces of green onion and ready to serve. Goes well with rice.
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as an asian kid always loves tofu, i'm laughing to tears....
simple one for snacks:
slice into thin squares, bake/grill until surface very dry, dip in your fav sauce.
for dishes omg i don't know where to start!
If you've got enough calorie (and sodium) quota, asian supermarkets usually carry a MAPO tofu sauce. open the pack, pour sauce in pan, heat to boil, add tofu, some water if needed; simmer for 3-4 minutes, a few pieces of green onion and ready to serve. Goes well with rice.
Mapo tofu is amazing0 -
- Cut tofu in cubes
- Slice some veggies (mushrooms, peppers, onions, snap peas, whatever veggies you like)
- 1/2 Cup soy sauce (regular or light)
- 1/2 Cup vinegar (red wine or any kind)
- Garlic powder, chilli powder, onion powder, pepper
- Pour ALL of it in pan and stirfry... Yum
- Eat plain or w rice or over steamed broccoli0 -
Scrambled Tofu
-Smash tofu w a fork til it becomes crumbly
-Fry onions and frozen green peas in a pan w olive oil or Pam spray
-Add tofu, salt, pepper, onion powder, garlic powder, cumin, and a bit of curry or turmeric to give it a nice yellow color
- Add an egg (optional)
- Serve w toast and ketchup/ hot sauce0 -
I pan fried some tofu with a bunch of different colored bell peppers and onions. It was really amazing.0
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