Tofu - First time

Did you get silken, soft, medium or firm tofu?

Usually you want to get firm tofu, and put it into the stir-fry last. Don't worry so much about marinating it, it actually is a good idea to open the package and let it sit a bit to let excess water drain out.

I think Silken is best for soups and things. I have gotten firm before and still have trouble with it--but I'm totally willing to try again if I read something I think might work.

For stir fry, I generally use firm tofu, and fry it in some pretty hot oil before adding anything else. It takes a while, but that toughens up the outside a bit to give it more texture. I do not mind the mushy texture, but most people prefer to have a bit more to chew, especially if they are not used to it.

Tatya I would love some good tofu recipes (I'm Uk based so mat have limited access to some ingredients) I haven't tried it in years and keep meaning to but not sure what to do with it!

For stir-fry I also buy firm tofu, press it between two plates to get some of the "juice" out, slice it into strips, then fry it in the pan with a little sesame oil (or EVOO) with minimal turning. Once the sides are browned, I remove from the pan, cook the rest of the stir fry, and add the tofu back in at the very end. This way it's got a good texture: it's not tough and overcooked nor does it turn to mush. Good luck!

I love Tofu!

I only use extra firm...sautee it in some sesame oil with onions, garlic and pepper...mmmm...make your stir fry as per usual and tada! I also throw it in salads when I sautee it.

I cook with tofu often. My husband is a ovo-lacto vegetarian and I actually have a blog were I share my recipes.

Here are my tips for preparing tofu. First, I always use extra-firm tofu, and then I do the following:

http://www.myveggietable.com/2011/09/how-to-drain-tofu.html

My favorite tofu recipe is this one
http://www.myveggietable.com/2012/04/broccoli-and-tofu-in-spicy-peanut-sauce.html

This recipe is from the Enchanted Broccoli Forrest by Mollie Katzen and she has you boil the tofu first for a very short period of time to make it firmer.

Hope this helps.

Definitely firm or extra firm to stirfry! As some others have mentioned, it's good to "press" your tofu too to get the excess moisture out of it before you cook. With the silken tofu, you could simply cube it and add it to a clear broth soup. You can also add it to a blender along with some frozen fruit and a little liquid to make a protein smoothie.

For future stirfries, here's a recipe from my food blog: http://nomnomcat.com/2011/11/21/quinoa-kale-and-tofu/

Hope that helps!

I use firm or extra firm tofu only. I remove it from the package and drain water, then wrap it in a paper towel or clean dishtowel for about 30 min pressed under something heavy. i then cube it, put a tbsp of oil in a baking pan and bake the tofu at 350 degrees for about 40 min, maybe less depending on the size of the cubes.
Sometimes before baking I will make a marinade of a little olive oil and spices and toss the cubes in that before baking. If I do that, once it is baked I will use some in salads. Otherwise, once baked I can use it in a variety of ways. I can pan fry it a little bit in a sweet/sour, orange, sesame or other preferred sauce and serve w/ broccoli and quinoa. I also might heat it up w/ bbq sauce and have it on a wrap or in a salad that wat. I like to experiment with it and try it different ways, so once it is baked I try different sauces. I usually bake it bc I don't like mushy food and baking it gives it a better texture in my opinion.

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I'd highly recommend the Red Thai Tofu from Appetite for Reduction. I bake instead of fry the tofu - just cut into cubes, spray with frylight and bake until it starts to brown. Meanwhile, fry onion garlic chilli ginger and red pepper then add the tofu, a tbsp of red Thai curry paste (the Tesco one is veggie), a tbsp of soy sauce and a tbsp of agave. Yums!