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SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
8/19/07 11:16 P

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These all sound yummy. I'll have to try them all and see how it goes. The ice cream may just be first on the list...
Thanks again,
Shaun

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VEGGIEGRL1's Photo VEGGIEGRL1 Posts: 99
8/19/07 3:16 P

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silken tofu is awesome in smoothies. I make a high protein breakfast smoothie every day for breakfast and it is great. If you use fat free plain yogurt, frozen fruit, banana, and tofu it is really good. emoticon

PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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8/17/07 5:16 P

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My husband made a tofu strawberry "ice cream" recipe out of either Vegan with a Vengeance or How it All Vegan (I can't remember which). It was awesome!

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YEOLDME's Photo YEOLDME Posts: 134
8/17/07 4:16 P

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You can also use tofu (especially silken) in deserts, since it is pretty tasteless on its own. I use it to make tofu mousse (a recipe I dug up on the internet after I decided that there was something in fat free, sugar free pudding mix that was hindering my weight loss): Throw one cake of silken tofu in a food processor with about 3/4 cup splenda and 1/4 cup cocoa powder and blend until it's very smooth. that's it! tastes a lot like chocolate pudding and has protein and health benefits. yay!

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CHERBEAR11's Photo CHERBEAR11 Posts: 8
8/17/07 10:29 A

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my husband and I eat tofu probably 2-3 times a week. Tofu doesn't have a flavor on it's own so you will benefit from marinading as long as possible. This is one way I like to eat tofu:

buy firm to extra firm tofu
remove from package, wrap in plastic wrap and throw it in the freezer
when I'm ready to use, I thaw tofu
press between two plates with something heavy on top. You don't need to use towels as the liquid comes out on it's own. About every 15 minutes or so I pour off any liquid and continue to press. If I have time I'll press for 30 min. or more
slice tofu into 8 equal slices
make a marinade - I like soy sauce, water, corriander, onion powder, garlic powder, poultry seasoning. Marinade overnight
When ready to cook mix flour and cornmeal with onion powder, salt and pepper.
shake off marinade (reserve the marinade!) and dredge sliced tofu in flour mixture.
Place on cookie sheet sprayed with light cooking spray and bake at 400 for 30 min. turning halfway through.
Then I make a yummy gravy out of the reserved marinade!
Very yummy!

 
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CYAMADA's Photo CYAMADA Posts: 8
8/17/07 12:55 A

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There's a great soup in Japan called Thunder Soup. When you squish the Tofu into hot oil like RockStar88 mentioned, it is really loud! You cook it til it looks like scrambled eggs, really dry and light, and use it in soup for protein. You can also buy it fried at Asian groceries and slice it thin to put in hot dishes, after you douse it in hot water to get the oil off. And can get it in most grocery stores marinated cooked and sealed in plastic. That has a texture sort of like cheese and tastes good in a salad.
Good luck!

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ROCKSTAR88's Photo ROCKSTAR88 Posts: 572
8/15/07 6:41 P

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my favorite tofu recipe is called "laquered tofu". you take the extra-firm tofu and press it (squish it in your hands with a paper towel to get the water out, or put a book on it for a bit). then you saute it in olive oil until it's a crispy golden brown. take it out of the pan and pat the oil off, then saute it again with a sauce of 1/2 soy sauce, 1/2 maple syrup and saute until it's all coated and crispy yum-ness. be careful not to burn it, cuz the maple syrup has a tendency to get clumpy and burned if you keep the heat too high. it's also good if you sprinkle w/ sesame seeds, but unfortunately i'm allergic to those. :(

enjoy!!

 
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VEGPUNK's Photo VEGPUNK Posts: 2,725
7/31/07 12:42 A

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my friend is half japanese, half or 1/4 native american and she cooked for me one day. We had tofu as you said, except she used a mix of soy and tempura sauces, no fish or onions though. It was w/ medium tofu, since she wanted silken and I wanted firm, we compromised. I deicided then that I do not like the medium texture.

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SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
7/30/07 2:33 P

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Hmmm...these sound interesting with the exception of the fish flakes and ground beef. I do love green onions, though, so maybe I'll just leave those things out. Thanks a bunch!!!
Shaun

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MALYSSAHIROKO Posts: 2
7/30/07 1:39 P

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In Japan we don't feel the need to cook tofu at all.
Slice it into fours, put each in a bowl, then use soy sauce on top with green onions and fish flakes (katsuo) if you find some, they might sell it at asian market.
When eating it this way, it tastes best with silken tofu and is usually a side order to a meal.

Another tofu dish popular in Japan is mabo-dofu which is a seasoned, and cooked, mixture of cubed tofu (firm), ground beef, and sometimes eggplant. i usually use seasoning from a package for this dish, so I wouldn't know how to flavor it, but there should be recipes somewhere online as well.

VEGPUNK's Photo VEGPUNK Posts: 2,725
7/24/07 10:54 P

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I have loved tofu since the first accidental bite from a salad bar. I eat it in all sorts of ways. I just experiment. I use silken for miso soup and not really anything else. I skip medium and go for extra firm. I cube it and add it to spaghetti. TJ's will absolutely have several types, as will most (all?) other chain grocery stores. Baked tofu is yummy also.
And yes, medium/firm/extra firm tend to have a hard-boiled egg white texture.

Edited by: VEGPUNK at: 7/24/2007 (22:55)
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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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7/24/07 5:42 P

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Oh,I guess that is what they mean when they call it 5-grain tempeh? I've seen it in the health food store but never tried it. The kind I use has soy, but it's good to know there's a variety without soy, too. I guess I'll have to try it. Thanks for the info!

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ASYNJA's Photo ASYNJA SparkPoints: (22,251)
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7/24/07 5:14 P

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Not all tempeh has soy. It is fermented grains, sometimes with soy, but a lot of times without. But you are right, it rocks on the grill or baked.

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7/24/07 5:08 P

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Yes, tempeh is kind of mushroomy. It comes in a pressed square that's maybe 4" X 4" and 1" thick, and you can see the soybeans in the tempeh. It's sort of a light beige color. It's chewy, with a texture like mushrooms or chicken. It's made from fermented soybeans pressed into a cake.

I marinate it and grill it, and I steam it and add it to stirfry. I also bake it and then top it with miso onion gravy. It's a very tasty (I think!) form of soy protein. It's a little harder to find than tofu (at least in my small town). I can get it through my food co-op or in the frozen section of my health food store.

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ASYNJA's Photo ASYNJA SparkPoints: (22,251)
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7/24/07 5:01 P

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I just want to add that I slice it quite thin, add a marinade and grill it. It turns really crispy (and I like it well done so slightly burnt)and no chewy center. That is about the only way I'll eat tofu if it isn't pre-pressed into a burger or something.

SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
7/24/07 3:54 P

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wow! Thank you all so much for your advice. I'm going to try all of them. I'm actually excited now! Parrotwoman had mentioned tempeh. I'm not sure whether I've tried it or not. Does it look kinda like mushrooms? I had a veggie dish at PF Changs and I think it might have had this in it. I apologize if my questions are naieve, and I completely appreciate your help.
Shaun

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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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7/24/07 3:23 P

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I love tofu!

One thing that might help with the texture is to press it before cooking or marinading. Put it on a plate, put a plate on top of the tofu and a weight on the plate (I use a 28-oz can of tomatoes, but whatever you have handy). Let it sit for about 20 minutes, and you'll be surprised at how much water oozes out.

If you don't like tofu in cubes, you might like it better smashed. I smash it up and mix 1 block of tofu with about 1/3 cup of Vegannaise, spice it, add some cooked spinach, and use that to stuff maincotti. The first time I made it, my husband said, "I thought we'd stopped eating cheese." He was amazed it was tofu.

You can also crumble it up with chopped basil and garlic for a sort of vegan ricotta. I put that on pizza.

You can also make a fake egg salad with smashed tofu. I'm pretty sure the recipe is on Sparkrecipes.com.

Another thought--have you tried tempeh? It has a much meatier texture.

Debbie
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MAYA2299's Photo MAYA2299 Posts: 140
7/24/07 3:16 P

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trader joes definitely does have it, and for less than $1.00! someone on here told me this trick and wow i know love tofu! you have to press the water out using towels and something heavy- and then you freeze the tofu overnight or whenever. when you defrost the tofu it becomes a much chewier meatier texture that i love. i then use it however and it makes all the difference! good luck

btw: i use that tofu with the frozen organic brocolli from trader joes and trader joes chinese sauce and make homeade chinese tofu and brocolli- yum!

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FLIGHTRISK's Photo FLIGHTRISK SparkPoints: (2,862)
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7/24/07 3:14 P

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Get extra firm - it helps a lot!
Also freeze it over night (just throw the whole tub in the freezer) then drfrost on the counter during the day. Press it for 30 min before cooking to squeeze out the water before cooking. Makes it a lot chewier!









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LINDA@60's Photo LINDA@60 Posts: 60
7/24/07 3:13 P

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I think there's a big difference. I seldom use the soft tofu although there are lots of uses for it. My favorite is the extra firm which will hold its shape when you cut it up. I cube it and roast with cut up veggies & serve over rice or couscous. You can also marinate it for extra flavor and use in stir fries. Tofu is great for absorbing the flavors of whatever you cook it with, the more seasoning the better in my opinion.

Don't get discouraged, it takes a bit of experimentation.

Linda

Always be a first-rate version of yourself, not a second-rate version of someone else.


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SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
7/24/07 3:03 P

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Zentao,
I think I'll try baking it after marinading it, as well. I'll also try cutting it smaller. I think this may actually do the trick! Like you, I really want to like it, but so far..... emoticon
Shaun

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SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
7/24/07 3:01 P

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Mimerki,
Thank you so much for your response. I will try the extra-firm and will definitely look for the commercial baked. I wonder if Trader Joe's might have it.....
Shaun

Edited by: SUN_MOON_STARS at: 7/24/2007 (15:02)
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~Z_E_N~'s Photo ~Z_E_N~ Posts: 240
7/24/07 2:41 P

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Hey Shaun. Well i eat tofu a lot, its one of those foods that i kind of make myself like. To tell you the truth, no matter how firm the tofu is, it still seems to have that softish center..sort of like overdone egg whites. I disguise mine a lot, tiny tiny cubes in most of my stir frys and asian-style soups. There is one way of cooking it that i haven't tried yet, but i am going to soon. It is by marinating it overnight in soy sauce and spices, then you bake it on a sheet lightly oiled..turning gently. I guess this method tends to dry it out a bit and make it more chewier. We will see. I hope that we get more answers to this one because i really want to love tofu, lol. Have a peaceful day.
-zen

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MIMERKI's Photo MIMERKI SparkPoints: (0)
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7/24/07 2:41 P

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Silken tofu is totally unlike the texture of firm tofu. If you've been using the silken, try going straight to extra-firm or (if it's available in your area) a commercial baked tofu. The baked tofu has a very dense texture, the extra firm varies from brand to brand but definitely has a solid texture.

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SUN_MOON_STARS's Photo SUN_MOON_STARS Posts: 41
7/24/07 2:34 P

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I've had tofu a couple of times and don't really care for it too much. I don't like the soft, mushy consistency. I noticed that there are different options as far as firmness of the tofu. Is there really a huge difference between silken tofu and the firmer stuff? Is the firm really firm, or is it still pretty mushy? I would really appreciate any help or advice you all can give.
Shaun

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