Tofu - your best way to season it

megann120
megann120 Posts: 47 Member
edited December 2 in Recipes
Hi all, I've just bought my first packet of tofu. I want to toss it in oil with some seasonig and then grill on a pan.
Could you share with me what are your favourite spices and herbs for tofu?
Xx

Replies

  • corsayre8
    corsayre8 Posts: 551 Member
    Hmmmm, I've never seasoned tofu. I usually use a sauce after it is cooked. Or I cut it into strips, marinate it overnight and then slow/low bake it to dehydrate it slightly and make it chewy.
  • megann120
    megann120 Posts: 47 Member
    Could I ask what do you matinate it in?
  • mjwarbeck
    mjwarbeck Posts: 699 Member
    Our most common ways to eat:
    Silken Tofu (sliced) - quick dressing of 2 Tbsp light Soy Sauce, 1 Tbsp water, 1/2 tsp sesame oil
    Firm - in a fish fragrant style of Sichuan cuisine
    Good cook books are from Fuschia Dunlop for Sichuan

    For a quick addition to a meal, I do a quick fry of firm tofu and then finish by drizzling on Thai fish sauce. Smells pungent...tastes amazing (the kids have always loved it...as young as 1 and a bit)
  • corsayre8
    corsayre8 Posts: 551 Member
    I usually do a teriyaki type sauce, but you could really do any watery type of marinade. Tofu has very little flavor of it's own, so the more flavor the better.

    Others that I make up are sweet peanut sauce or a sriracha mix.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    I love this method and sauce.
    http://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli/
  • bellabonbons
    bellabonbons Posts: 705 Member
    I love tofu. I buy the extra firm. It is very versatile I make a tofu and veggie scramble for breakfast. Also crispy tofu is excellent. Add some salt and pepper to cornstarch and coat the tofu and Fry in some oil. Delicious ! Look up recipes for Crispy Tofu.
  • tristen_leigh
    tristen_leigh Posts: 214 Member
    I just made mine with some bottled teriyaki sauce last night. I patted it dry well, crumbled it into a container and then marinated it for an hour. Then I just spread it out over a baking sheet and baked for 30-40 minutes. I'm using it for quick salads for the week.
  • enterdanger
    enterdanger Posts: 2,447 Member
    I always drain mine well wrapped in a cloth with a heavy pan on top for at least 20 minutes...then I slice and marinate in some soy, sriracha, brown sugar, and garlic. Then I cook mine at 450 for about 10-15 minutes a side on a cookie sheet. It should look like it's just starting to burn. I've yet to find a pan frying method where the tofu retains any of the flavor I put on it.
  • MikaMojito
    MikaMojito Posts: 680 Member
    I squeeze the moisture out of mine because I can't get extra firm tofu here. Then I cut it into cubes and marinade it in soy sauce, rice vinegar, sriracha, garlic, ginger and whatever spices are at hand. Sometimes when I have calories left over, I drain away the marinade, coat the tofu in starch and fry it until it's crispy. Tastes best with loads of pepper...
  • Alluminati
    Alluminati Posts: 6,208 Member
    Pan fry some extra firm cubes in a bit of soy sauce, honey (or sugar), sesame oil, and some sriracha. Add some veggies and make it a stir fry and serve over rice or noodles. Omnomnom
  • Sarahb29
    Sarahb29 Posts: 952 Member
    Queenmunchy wrote: »
    I love this method and sauce.
    http://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli/

    This sounds so good!
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    Sarahb29 wrote: »
    Queenmunchy wrote: »
    I love this method and sauce.
    http://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli/

    This sounds so good!

    Oh it is!! All of her recipes are fantastic!
  • salembambi
    salembambi Posts: 5,585 Member
    enterdanger wrote: »
    I always drain mine well wrapped in a cloth with a heavy pan on top for at least 20 minutes...then I slice and marinate in some soy, sriracha, brown sugar, and garlic. Then I cook mine at 450 for about 10-15 minutes a side on a cookie sheet. It should look like it's just starting to burn. I've yet to find a pan frying method where the tofu retains any of the flavor I put on it.

    ohhh damm that sounds good
  • jgnatca
    jgnatca Posts: 14,464 Member
    I do a baked tofu like this:

    http://allrecipes.com/recipe/241803/sesame-seed-baked-tofu/

    Baking is fool-proof and it doesn't end up rubbery that way.
  • salembambi
    salembambi Posts: 5,585 Member
    https://www.youtube.com/watch?v=vxHAbIddCXE

    cannot go wrong with this
  • tcunbeliever
    tcunbeliever Posts: 8,219 Member
    drain, press, add worcestershire, cumin, and turmeric - so so yummy, but you may need to add a bit of olive oil so it doesn't stick to the grill
  • tammyjo_65
    tammyjo_65 Posts: 1 Member
    This recipe for Marinated tofu is excellent. https://praisehealth.org/2015/04/23/telling-our-stories-psalm-107-marinated-tofu/
  • vivmom2014
    vivmom2014 Posts: 1,649 Member
    I've had better luck not pressing tofu, thanks to the "Isa Does It" cookbook. She maintains that draining and blotting the tofu is enough. After cubing it, I give it one more good pat with a paper towel. Then run the cubes through tamari (or soy sauce) and then into a bowl of seasoned breadcrumbs. (I've also used panko with great results.) Into a hot pan with plenty of oil to fry it up. So easy! If using the whole 14 oz block of tofu, she recommends frying just half at a time, to keep the pan hot and the tofu crisp.

    It turns out crisp on the outside and snowy white inside, so delicious! I don't think I'll ever fiddle with pressing tofu again. I've only ever pan fried tofu and I'm sticking with what we love best. Although, to be fair, I've heard that baking and scrambling are delicious as well.
  • robininfl
    robininfl Posts: 1,137 Member
    I like it best:
    Pressed and fried
    or
    Sliced, soaked in soy sauce, water, cayenne, sesame oil, garlic n ginger, then baked in the oven.
    or
    Sliced, breaded in cornmeal and fried like fish, served with tartar sauce.

    I guess none of those are low calorie, though....

    I do like it also in hot and sour soup, and love it in coconut curry, with vegetables and shrimp.
  • sunnybeaches105
    sunnybeaches105 Posts: 2,831 Member
    edited June 2016
    If raw silken:
    Soy sauce
    Sesame seeds
    Bonito flakes
    Course salt
    Grated ginger
    Yuzu kosho

    My favorite cooked dish:
    Mabo Dofu
  • bellabonbons
    bellabonbons Posts: 705 Member
    I also season extra firm or firm tofu chunks with organic onion and chili powder. I then add this to organic mixed vegetables and a small amount of fresh thinly sliced onions. Also delicious with dill, garlic or whatever spices you love.
  • anewghost
    anewghost Posts: 27 Member
    http://crazykoreancooking.com/recipe/tofu-braised
This discussion has been closed.

Categories