Anyone using Tofu?

[HavocXphere]

Just bought some on a whim. Along with Miso paste and seaweed.

Never tried it in my life...so no idea. Maybe something like so?

They look quite sodium heavy.

Is the tofu usually dissolved or is the aim to keep it in blocks?

 

[f2wohf]

You usually cut it in littles cubes (around the size a dice).

For cooking it, I can't help, never tried but I eat a lot of it.

It's also nice with chinese chili sauces.

 

[HavocXphere]

You usually cut it in littles cubes (around the size a dice).

For cooking it, I can't help, never tried but I eat a lot of it.

It's also nice with chinese chili sauces.

So you eat it raw as a snack?

Must admit I'm a tiny bit confused

 

[f2wohf]

So you eat it raw as a snack?

Must admit I'm a tiny bit confused

Sorry, I didn't specify, I always ate it cooked and never saw raw one (although I don't think it would be harmful).

I just don't cook it myself, I usually eat it at work dinners (Chinese company).

I think this is the chili one I was mentioning: https://www.chinasichuanfood.com/mapo-tofu-recipe/

You need to put either spices or a lot of soy sauce or in a soup, otherwise it's pretty bland.

 

[ShaunSA]

Tofu is

 

[henry1103]

you can eat it raw or cooked...

though we normally add a bit (spoon) of sesame oil and soya sauce (spoon or more) to raw tofu, else it tastes abit
Mix it with a sprinkle of diced spring onions or coriander, can also add chopped up hard boiled egg (or those chinese century eggs if you're into that).

 

[saor]

Miso paste

Yum...also a nice addition to sauces and marinades.

As for the tofu...if it's a firm tofu I quite like chopping it into cubes and adding to a curry (I let it cook with the curry). Also not bad marinaded and grilled and served with some dipping sauces. It's less meh as haloumi cheese and adds some nice texture to a dish.

The softer tofu I've never cooked myself but it's by far my favourite. I've had crumbed versions with a spicy crispy crumb on the outside and soft, melt-in-your-mouth tofu on the inside.

 

[cguy]

I usually stir fry it. I typically add cayenne pepper, nutritional yeast and soya sauce. Sometimes I will also stir fry it in an Asian plum sauce, teriyaki or peanut sauce.

If I'm feeling energetic I sometimes batter it (soy/almond milk, flour and potato starch) and crumb it, and stir fry it like that, and then add a sweet and sour sauce afterwards.

Something like this:

 

[BCO]

ALWAYS squeeze your tofu between paper towels first to extract out as much water as possible before cooking. Makes a huge difference.

 

[shinji]

You see Tofu being used quite regularly on show on the Food Network - especially Diners, Drive-Ins and Dives (showed a vegan place last night that made a Po' Boy sandwich and a Burger with Tofu irc).
Do know there are some really tasty looking recipes floating around.

 

[cguy]

Scrambled tofu and tofu quiches are also delicious. There are a ton of recipes on the internet.

 

[Barbarian Conan]

The local vegan once made a pretty damn delicious tofu dish. I think he pretty much substituted chicken in a chicken recipe with tofu.

I enjoy it with miso soup.

 

[satanboy]

I usually stir fry it. I typically add cayenne pepper, nutritional yeast and soya sauce. Sometimes I will also stir fry it in an Asian plum sauce, teriyaki or peanut sauce.

If I'm feeling energetic I sometimes batter it (soy/almond milk, flour and potato starch) and crumb it, and stir fry it like that, and then add a sweet and sour sauce afterwards.

Something like this:
View attachment 494391

damn that looks delicious

do you have the recipe?

 

[cguy]

damn that looks delicious

do you have the recipe?

If you google "breaded tofu" you get a whole bunch. "Beer battered tofu" also has a lot. I literally just make the batter from flour, "milk" and a starch (corn or potato starch), and bread crumbs (usually bought). I don't bother to measure the relative quantities, just as long as it's fairly thick. I make sure the tofu is as dry as possible (otherwise the batter falls off), and use extra firm tofu. I also use two forks to turn it on the pan otherwise the batter shell can break and fall off - I expect it would be easier in a deep fryer, but so don't have one.

I've actually made the scramble and quiche several times too. Recipes are also online, and the only piece of hardware one really needs for the quiche is a food processor.