There's a great baked tofu recipe in Joel Furhmann's book Eat to Live. Its part of a stir-fry recipe. And it involves cubing and marinating the tofu, than sprinkling sesame seeds on and baking it. Its the first way I've had tofu that I've liked. The marinade gives it flavor, the seeds give it crunch. I'm not usually a tofu fan, but this is really good.
current weight: 170.0
Fitness Minutes: (35) Posts: 33 9/1/14 9:14 P
Just a note for those new to tofu. The kind in the box (shelf-stable) will never be as firm as the kind in the refrigerated section. If you want really firm tofu that holds its shape well, choose the fresh, dated tofu from the cooler, not the shelf-stable version (which I agree, is awesome for smooth desserts!)
Julia Sonoran Desert Joyfully owned by two retired racing greyhounds. Happily vegetarian for 40 years.
Team Co-Leader: SP Class of May 6-12, 2012
current weight: 2.4 over
Fitness Minutes: (9,975) Posts: 378 8/21/13 4:39 P
DEFINITELY buy the extra firm type. It makes a world of difference. I can't eat the silken or soft tofu without gagging either. We LOVE (we as in my husband and me, and he's not a veggie) the taste and texture of Trader Joe's marinated tofu. It it super firm, and comes in two flavors, savory, and teriyaki....yum!! Also, if you really want to enjoy it at home, invest in a tofu press and start marinating it yourself and you might start to love it.
current weight: 153.4
Fitness Minutes: (8,815) Posts: 632 4/16/13 9:56 A
It's funny I just at a really good Chinese restaurant on Sunday and had soup with diced tofu. I was surprised that they didn't try to give it any flavor at all. It was tasteless. And it's a sit-down restaurant, not a buffet. They had a tofu dish but I ordered vegetables and rice. Next time I'll try the tofu and let you know how it's made.
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Another option that changes the texture of tofu is pressing the water out and then baking it. Put it on a plate, with a second plate on top, then put something heavy on the top of that. Give it 30 minutes, at least, and then pour the water off. Slice it horizontally, then into triangles. You can then marinate the tofu (which someone else mentioned) and bake it. Preheat the oven to 400 (I think; I'm going from memory), lay the tofu flat in your baking pan, then pop it in the oven. Flip it after 20 minutes or so, and it's ready when it starts to brown, maybe 20 minutes after that. It comes out dense, kind of chewy, and very flavorful.
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I make tofu many different ways, but my favorite is tofu scramble. Saute onions, shrooms, and/or whatever other veggies you like-peppers, zucchini, tomatoes, etc. Add spices-turmeric is key-gives it that nice yellow color!!! Add nutritional yeast-for that cheezy flavor. Viola! Tofu scramble. We have it at least once a week. I do have to say it took me a few years to get used to cooking tofu correctly. I wish I would have started with the scramble. Gook luck and keep trying!!
Tofu took a couple times to get used to, but is delicious. At first the texture bothered me, so I would get like the extra firm stuff make some kind of sauce for it and then bake it to kinda get it crispy/crunchy and then mix it with whatever you're eating, it seemed to work for me. Good Luck :)
Use marinades, the same maridanes that you might use if it were a meat. The marinades alter the flavor and look of tofu. Teriyaki marinade, lemon or lime marinade, honey mustard marinade, or anything your imagination can create. All of these are great and will mask the flavor and look you won't even notice.
Have you been on Spark Recipes yet in this site? They are wonderful. There is a recipe in there called tofu fingers which is similar to one of the responses some one had on vacation. You can change it up with different spices or even marinades.
This is my favorite way to eat tofu as a stand-alone food. smells-delicious.blogspot.com/2009/0 3/ frugal-food-portable-protein-snack.html Otherwise I mostly use as a component in other dishes as opposed to a main dish. When I do cook it alone I press it well, marinate it thoroughly, and bake it a goodly amount of time (it basically dehydrates it a bit and gives it a chewier texture). I for one can't stand hunks of fried tofu.
I usad to always cook tofu this way (picked up from asian recipes); Deep-fry cubes of firm or very firm tofu (not silken) say an inch square, until they are golden brown. Then drop them while hot into a bowl of water that has just been boiled (this gets rid of a lot of the oil and the cubes absorb sauces etc more readily). Drain off on paper towels. You can use them as they are or cut in half so they absorb sauce/flavours more. Use in stir-fries etc.
I don't bother doing this much these days coz I can't be bothered using the oil but this is the way we routinely had tofu for many years.
Marinated tofu products that are available are very good but I find they are at least twice the price of the various tofu products that I buy from asian grocers.
The taste and quality of tofu does vary a lot so try different ones to see what you like best (dislike least?)
I think some people just never get used to tofu. I remember the first time I encountered it I couldn't really see why anyone would eat it but now it is a total staple. Two of my kids prefer their tofu raw, just cut into sticks or cubes.
Somewhere I have a recipe for tofu coriander balls that are yummy but they are deep-fried and not really for people watching their cal intake, mite c if I can find it anyway. Good luck with your tofu search.
Two years ago, my family was visiting Israel, and we went out for a fancy dinner one night. They, as rabid meat eaters, were happy, but the only vegetarian item on the menu was tofu. I ordered it, and was surprised to find sticks closely resembling french fries on my plate when the meals came. With ketchup, the heavily grilled tofu tasted deliciously similar to potato fries.
When I got home, I started to learn how to cook tofu for myself. Always use firm or extra firm, pre-flavored if you can find it. Fry in equal parts olive oil and soy sauce in a non-stick pan. Medium high heat, it'll still take a while to cook. A tiny bit of burning is a very good thing.
At first, I would only eat it with ketchup. Now, though, I prefer it without ketchup because I love the taste of it so much. Good luck!
SORRY, I am one of those that cannot tolerate tofu. At first I thought it was just me, but later found that my body didn't like it either, it gave me gas and upset my digestion something terrible. The only way I can handle any soy at all anymore is perhaps a bit in a margarine or spread, along with something else. Tofu.. perhaps plain, cut in tiny (tiny) cubes in Miso soup. Bless you for trying.. and good luck.
Cubing and/or slicing it and then frying it is a great way to eat it. Also, if the texture is what is bothering you, then I'd suggest freezing it before you cube it up. Freezing it changes the texture quite a bit and is nothing like 'curdled baby upchuck'!
Help... I keep trying tofu in different ways so I can get used to it. I refuse to give up. The problem is I have trouble getting past the looks and texture of it. I keep getting a picture of curdled baby upchuck when eating tofu. YUCK! I can handle it if its crumbled and used in place of ground beef in recipes because its small and covered up with sauce or other foods. Or if I use it in brownies or something like that because its blended in and not noticeable. I would like to get to the point of eating tofu on its own such as scrambled tofu or cubed tofu without having to cover it up with a hundred other ingredients.
Has anyone else here had trouble getting used to to tofu? Any tips to help me along?
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