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MANDIETERRIER1 Posts: 13,739
8/27/13 3:44 P

I mix it into a stir fry with Udon noodles and vegetables.

CALLMECARRIE Posts: 1,598
8/27/13 3:15 P

The first time I ever had tofu was in an Asian restaurant with some kind of satay sauce. I thought I had gone to heaven. I don't cook with it a lot though because I don't have a lot of experience with it, so I appreciate this thread. SLIMMERKIWI, thank you for posting that link, those are good things to know.

BUNNYKICKS Posts: 2,329
8/27/13 1:38 P

I go through phases where i eat it and phases where I don't... haven't had any tofu in awhile, now that i think about it!

But when I do eat it, I have discovered I prefer to freeze it first. When it thaws it has a nice spongy-chewy texture that holds up better in stir fries and absorbs flavours more deeply into the tofu.

The other way I like it is to get a softer set of tofu, and serve it cold/"raw" topped simply with Kikkoman brand soy sauce and chopped green onions.

NANLEYKW SparkPoints: (59,087)
Fitness Minutes: (29,299)
Posts: 847
8/27/13 1:38 P

When I'm preparing it myself (as opposed to having it in a dish at a restaurant or a friend's house), I pretty much only ever use extra firm and include it in a stir fry.

ETROYER12 Posts: 10
8/27/13 1:31 P

I use tofu in many different ways and recipes but mostly cubed and then pan-fried in a little bit of olive oil. I buy it already cubed because I'm more likely to use it that way and its quicker.

The key is to move it frequently, tofu burns pretty easily and then is - to my taste - pretty inedible. The other important part, no matter how you end up cooking it, is to squeeze as much of the water out of it as you can. If not, it just ends up boiling in the pan instead of cooking.

MEGAPEEJ Posts: 732
8/27/13 1:27 P

I recently got one of those stove-top cast iron grills, and I LOOVE my grilled tofu. I'll put a bit of olive oil on each side of a firm half-black of tofu, salt and pepper (or other spices depending on my mood) and grill that bad boy for just a few minutes on each side. Sometimes when I'm being lazy (and not grilling anything else) I'll just eat it in the same style, but straight from the container - no heat applied.

Tofu is pretty awesome. My husband doesn't understand this yet. ;P

LOTUS737 Posts: 2,033
8/27/13 12:49 P

i only use firm or extra firm. i freeze it and thaw it before using, and i always slice and press to drain out the water.

i add whatever marinade choice and pan cook/bake in the oven til crisp, or use as is in curries. i make everything from sandwiches to noodles to curry with tofu. it's one of our major go-to vegetarian protein sources!

CMCOLE Posts: 2,667
8/27/13 9:32 A

SlimmerKiwi was correct - it really depends on the texture/firmness what you can do with it.

I've had it BBQ'd, Baked in the oven, and fried in a pan.
I've had it sliced and put in a sandwich with all sorts of veggies and tahini as a spread.
I've cubed it in a stir-fry
I've whirred it in a smoothie

POPSECRET SparkPoints: (49,980)
Fitness Minutes: (54,654)
Posts: 1,709
8/27/13 8:24 A

This method is good for making buffalo tofu fingers, too. :)

POPSECRET SparkPoints: (49,980)
Fitness Minutes: (54,654)
Posts: 1,709
8/27/13 8:24 A

Tofu is more something I'd get out at my favorite Vietnamese place rather than cook myself, but there is one way I like to cook it:

I drain it, cut it into sticks, and coat it with cornstarch, then pan fry it in a little olive oil. It gets nice and crunchy on the outside. Then I dip the tofu fingers into peanut sauce (store bought, or make your own with hoisin sauce, peanut butter, water and sirracha).

HEALTHYSTEPS1 SparkPoints: (2,327)
Fitness Minutes: (1,456)
Posts: 54
8/27/13 8:16 A

My favourite recipe these days:
(I keep a big pot of brown rice in the fridge)

Mix 1/2 c brown rice with 1 tbsp tahini - heat up in microwave for a minute
Add cherry tomatoes, arugula/kale/spinach (whatever you like/have)
Grate some carrot over it all

In another bowl, gently mix cut up tofu (I use extra firm) into small cubes about the size of dice, 1 Tbsp tamari/soy sauce, 1 tsp sesame oil, and 1 tsp sesame seeds. Add this to the bowl of rice/veg.

It's a yummy mix of warm and cold (the tofu is cold)... you can mix it all together, or kind of pick at your salad.

It's probably about 500 cal, but is DELICIOUS and includes healthy fats and protein... you could cut down on the calories by decreasing the tahini (1 tbsp = about 100 cal) or not including it, but it is a healthy fat.

I've seen this kind of thing is restaurants, and it is often called the "Buddha Bowl." :)

SLIMMERKIWI SparkPoints: (137,754)
Fitness Minutes: (33,189)
Posts: 21,842
8/27/13 6:20 A

It depends on the texture/firmness.

Some are good rolled in Polenta and baked or pan-fried with a spray of olive or rice bran oil.

The soft ones can be blitzed with smoothies.

Below is a link that you might find helpful:

www.delish.com/recipes/cooking-recipes/how
-to-cook-tofu


Good luck, and enjoy :-)
Kris

ZORBS13 SparkPoints: (104,957)
Fitness Minutes: (105,290)
Posts: 13,246
8/27/13 5:29 A

pan fried extra firm, medium-firm in ma po tofu over rice, silken mashed up in meatballs, or cold with a splash of soy sauce, sesame oil and chili pepper flakes.

PRINCESSAA12 Posts: 470
8/27/13 4:28 A

Any ideas as to how to cook tofu? My mum used to deep fry them and I know that's not a great idea while trying to lose weight.

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