Tofu!!!

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    Apr 04, 2011 2:45 AM GMT
    Sooo, I tried tofu last Friday at a potluck. I was skeptical to do so, as I am a picky eater, but in reality...I LOVED IT! It's soooo good! icon_biggrin.gif

    So what are you favorite ways to prepare it? My friends told me to go for Bragg's Liquid Amino in lieu of traditional soy sauce, since it's much healthier, less sodium, etc. But what do you guys like to use? Garlic powder, salt and pepper, teriyaki sauce?
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    Apr 04, 2011 4:12 AM GMT
    You can make a scramble, or tofu cacciatore (http://www.southbeachdiet.com/public/diet-recipes/recipe-tofu.asp), or barbecue tofu, or use it in curry.
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    Apr 05, 2011 2:54 AM GMT
    The easiest ways to add tofu into your diet are (1) pan fry/stir fry firm tofu or (2) puree soft tofu with your soups to give it a creamy texture without the cream.

    You might check out the Asian markets in your area. Sometimes you can find soy-based mock meat. Yum!
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    Apr 05, 2011 3:10 AM GMT
    None of these westernized prep methods for me. Traditional Sichuan mapo doufu with pork, hot bean sauce, chili oil and Sichuan peppercorns is my favorite. Yum!
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    Apr 05, 2011 3:14 AM GMT
    - deep fried tofu is awesome but a bit greasy.
    - Tofu in soups! (miso, sea food, crab soup, etc)

    YUM! icon_twisted.gif
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    Apr 05, 2011 3:19 AM GMT
    Tofu by itself is quite plain and flavorless, that said - i use it almost all the time. It's great! It collects the flavors around it and works much like a blank canvas. I love it icon_smile.gif


    My personal favorite use for tofu is in an obvious choice - stir fry.

    I never measure my recipes, preferring to wing it.. but here's a quick run down of my favorite setup


    Tons of BBQ sauce
    Soy Sauce
    (light) Brown Sugar
    Honey
    Paprika
    Chile pepper (spice)
    Cajun spice
    Cinnamon
    Salt
    Ground Red Pepper
    (and other matching spices, as you prefer)

    I don't mix by amount so much as sight taste and smell.. you might need to try a few times to get something you're happy with.

    Mix it all up in a big bowl, toss in your chopped tofu (i like mine about 1-inch cubes) and stir well. (I always use tupperware and just close the lid with the tofu inside and shake it up instead of stirring). Let it sit in the firdge/freezer for a bit while you chop up the veggies...

    Ginger, Carrots, Snap Peas, Bok Choy, Peppers (red/green/yellow), Pinneapple, onion, potatoes - really any veggies you have on hand will do - all cut up into chopsticks.

    Using Peanut Oil, preferably in a Wok or similar, heat it up nice and hot (careful!) and then add the tofu slowly. Make sure to consistently stir your tofu to get cooked on all sides. As the tofu is cooking, toss the veggies in the still-sauced tupperware and shake it up a bit (you can make more sauce, but i prefer my veggies a bit more crisp). Once the tofu is mostly cooked - about 5 minutes - remove from heat and toss in the veggies. Let them cook until you're happy with the texture (i let mine just barely start to brown). When done, mix up with the tofu and garnish with green onion.


    Serve with white Rice + tortillas icon_smile.gif


    I like to kick up my rice too - when making rice consider these different choices..

    1) before boiling the water+rice, heat up a little bit of peanut oil and toss in some garlic and ginger (Don't let it burn!). Mix well and then add some finely diced onion. Toss in the rice and coat with the oil. Then cook as usual.

    2) Instead of just water, use some heavy cream or milk for creamier rice. (i'd say 2 parts water to 1 part milk/cream) ..

    for more exotic delish, use coconut milk instead of the water

    3) when the rice is about done, spray with some lemon/lime juice - just a bit.

    4) when rice is about done, mix in the greens of green onions for a light garnish.



    Okay now i'm starved icon_sad.gif

    Hope you give it a try, it's amazing icon_smile.gif
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    Mar 03, 2012 3:39 AM GMT
    Had some restaurant tofu I liked so tried to duplicate it somewhat at home. It had a flavorful crusting to it and then remained white inside so here's what I did.

    Tofu, extra firm cut into chunks
    Tamari
    honey
    five spice
    chili paste (had some from last Asian take out)


    2012Jan03002_1.jpg

    mix ingredients (to taste) and coat chunks of tofu in lined baking pan

    2012Jan03003_1.jpg

    Bake the liquid out of the tofu (probably could do the press/drain method first) or might be better to bake out the water first before adding the sauce. Still experimenting with this.

    2012Jan03006_1.jpg

    Then I gave it a quick broil to crunch up the outsides

    2012Jan03007_1.jpg

    Chill and slice thin

    2012Feb17003_1.jpg

    Serve as is over mixed green salad

    or toss into stir fry.
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    Mar 03, 2012 4:03 AM GMT
    damnit that tofu looks good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!icon_eek.gif
  • A_1991

    Posts: 366

    Mar 03, 2012 4:10 AM GMT
    TOFU SOUP!

    soondubu-590x530.jpg
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    Mar 03, 2012 6:15 AM GMT
    stir fried w/ veggies, blk bean sauce, garlic, and shirachi.
  • dancedancekj

    Posts: 1761

    Mar 03, 2012 6:18 AM GMT
    A_1991 saidTOFU SOUP!

    soondubu-590x530.jpg


    +1 on the Soondooboojigae

    Damnit, now I'm drooling...
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    Mar 03, 2012 6:21 AM GMT
    A_1991 saidTOFU SOUP!

    soondubu-590x530.jpg



    +20 that does look good
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    Mar 03, 2012 6:24 AM GMT
    mmm my favorite is tofu in Miso soup!! Probably because I LOVE seaweed!! so Seaweed+Tofu=icon_biggrin.gif

    seaweed_tofu_miso_soup.jpg

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    Mar 03, 2012 6:46 AM GMT
    I recently used silken tofu in the filling for spanakopitas. Combined with nutritional yeast and mixed in with spinach, parsley, nutmeg, and pepper, it came out pretty well, considering how much my co-workers were raving about it. It was a first attempt, so I was very pleased with the result. icon_biggrin.gif
  • metta

    Posts: 39143

    Mar 03, 2012 6:57 AM GMT
    I like mine crispy. My friend that cooks many of my meals told me that he cuts the extra firm tofu into small cubes, dipping them in cornstarch, and then quickly grilling them in a cast iron pan.

    This is my favorite:

    Szechuan Tofu & Green Bean Stir Fry
    http://www.eatingwell.com/print/16234

    YUMMMM!!!!!!

    I would take a photo of it but it disappears pretty quickly! ;)
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    Mar 03, 2012 7:00 AM GMT
    YUMMMM!!!

    I don't want to derive too much of my protein from soy, but these uses (some of which I have had, or similar) ARE DELICIOUS!!!
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    Mar 03, 2012 7:19 AM GMT
    KnowName saiddamnit that tofu looks good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!icon_eek.gif


    Thanx. The first batch came out so good it never made it to the salad. What a change from when I first started cooking with tofu and I used to throw out half the meals I made.

    tailgater_3 saidstir fried w/ veggies, blk bean sauce, garlic, and shirachi.


    I used to use fermented black beans back in my meat eating days when I was learning to cook Chinese. Don't know why I stopped. Thanx for the reminder. Meanwhile, what is "shirachi"? Do you mean shirataki as in the noodle?

    --------

    That soup looks really good if it wasn't for the oyster and raw egg, ick. Maybe I could figure out a mostly veggie version with a tiny bit of fish sauce (I can hardly handle that stuff either) or a touch of oyster sauce that wouldn't freak me out too much. I'll have to try a taste of the real thing one day and, if I like, then see if I can replicate it close enough.

    The silken in the pastry sounds doable, though I can't hack the silken on its own. I've tried ma po tofu in a few Japanese restaurants and it never goes down right.

    One of the things I like about my latest method of making the extra firm is that it give the teeth something to bite into.

    Crispy tofu is tasty but the problem there is it soaks up too much oil. That's one of the reasons why I'm trying the method described above, using the oven and no oil to get that crisp texture.
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    Mar 03, 2012 12:36 PM GMT
    dancedancekj said
    A_1991 saidTOFU SOUP!

    soondubu-590x530.jpg


    +1 on the Soondooboojigae

    Damnit, now I'm drooling...


    That is the best way to eat tofu ever. Now I hear a restaurant in Queens calling my name.

    I'm actually going to try making my own tofu this evening. Seems pretty straightforward. Will post pics if even moderately successful.
  • offshore

    Posts: 1294

    Mar 03, 2012 12:38 PM GMT
    showme saidNone of these westernized prep methods for me. Traditional Sichuan mapo doufu with pork, hot bean sauce, chili oil and Sichuan peppercorns is my favorite. Yum!


    A real connoisseur.
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    Mar 03, 2012 1:24 PM GMT
    sirachi's a chili/garlic paste. pretty famous, i see it here in AZ all over the place.
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    Mar 03, 2012 1:33 PM GMT
    BlackCat90 saidmmm my favorite is tofu in Miso soup!! Probably because I LOVE seaweed!! so Seaweed+Tofu=icon_biggrin.gif

    seaweed_tofu_miso_soup.jpg



    One of the few ways I'll eat tofu!
  • musicdude

    Posts: 734

    Mar 03, 2012 1:41 PM GMT
    oh man, this thread is making want to go eat at my favorit vegetarian place in town. its a vietnamese resto called zen gardens. they have the best soy protein nuggets evah!
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    Mar 03, 2012 3:03 PM GMT
    Tofu is fantastic because it takes on whatever flavor you attribute to it.

    How I generally make it in the morning:

    Half of an onion and a portion of a green pepper sauteed until slightly browned and cleared
    Add scrambled tofu
    Add Imitation "chicken seasoning" (has salt already in it), garlic powder (like 2 tablespoons worth), onion powder, pinch of basil, pinch of oregano, a pinch of black pepper, pinch of celery seed, turmeric for a yellow egg like color.

    A mild but delicious breakfast scramble to eat by itself or wrapped in a burrito with vegenaise.
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    Mar 03, 2012 3:05 PM GMT
    musicdude saidoh man, this thread is making want to go eat at my favorit vegetarian place in town. its a vietnamese resto called zen gardens. they have the best soy protein nuggets evah!


    OMG that place is amazing I know what you're talking about! The one I'm familiar with is called Zen Garden though.
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    Mar 03, 2012 3:06 PM GMT
    JJGreen saidI recently used silken tofu in the filling for spanakopitas. Combined with nutritional yeast and mixed in with spinach, parsley, nutmeg, and pepper, it came out pretty well, considering how much my co-workers were raving about it. It was a first attempt, so I was very pleased with the result. icon_biggrin.gif


    Sounds delicious!