(Closed) Tofu Tips?

posted 9 years ago in Food
Post # 3
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

How firm of a tofu did you buy? Or did you buy pre-pressed tofu? Cuz you know, you could’ve saved yourself a lot of headache by buying it compressed =]. That’s my favorite tofu texture, by the way.

If it’s real firm, then yeah, toss it in like chicken. If you sear it too much, it CAN get kind of tough. Definitely don’t make the chunks too big–it takes a little getting used to. And don’t expect it to be a chicken replacement–i think that’s why most guys hate it to much! remind them it ain’t chicken, lol

Depending on firmness, an all day marinate may be too much. tofu is kind of spongey..anytime i’ve marinated it, i’ve only let it sit for 30 min or it soaks it up too much.

Post # 5
Member
5977 posts
Bee Keeper

Tofu will take on the flavor of whatever you mix/marinate it with, so I would maybe scale back on the time you’re marinating. The texture is the thing the boys will need to get used to. If it’s firm, it’s almost like a hard boiled egg (at least that’s what it feels like to me). So just warn them that it’s not going to feel like chicken.

Hope dinner turns out great! I do love good tofu :o)

Post # 6
Member
2474 posts
Buzzing bee
  • Wedding: June 2010

I would only marinate it for 30 minutes to an hour; all day is overkill.  I like to pan sear my tofu on med-high heat before I start adding other ingredients.  It develops a nice browned outside texture which I prefer, but you certainly don’t have to do that.

Post # 7
Member
2703 posts
Sugar bee
  • Wedding: September 2010

pan sear it first!!! esp if you want to keep the shape and density! ๐Ÿ™‚

Post # 8
Member
5262 posts
Bee Keeper
  • Wedding: June 2012

Yes, definitely pan sear it! It tastes wonderful that way. 

Post # 9
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

Oh yummy. the kind you bought will be good then. Sometimes i buy it just “firM” and it crumbles a little when I cook it and gets mushy.

And if you guys don’t like it, try the compressed kind. It’s more like…slicing into a block of mozzarella cheese almost. Definitely more firm

Post # 11
Member
1482 posts
Bumble bee
  • Wedding: July 2010

I’ve made a stir fry with tofu by “breading” it before hand with a mixture of cornmeal and spices and then pan searing it.  It gives it a nice crispy texture on the outside (a lot of people don’t like tofu because of the texture). 

Post # 12
Member
5262 posts
Bee Keeper
  • Wedding: June 2012

@corgi – if you’re bored with those sources of protein, some other time you should try tempeh. I love the three grain kind, which is basically soy, brown rice, and another high protein & nutrient grain I can’t remember. I just fry it in olive oil for about ten minutes until it browns, and then toss it in a spinach salad with mushrooms, tomatoes, baby mozzarella, and honey mustard vinegarette dressing. 

Also, it’s not expensive at all. I get mine at Whole Foods for about $2 a pack, which makes a salad big enough for about three main courses. They’re delicious and kind of take away from the need for croutons, etc. 

Post # 13
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

I think tofu is a little on the bland side so you may like it just fine I agree most people don’t like the jello-like texture of it. The extra firm doesn’t feel that way to me….I really do like it.

I can’t wait to see what you think, though =].

Post # 14
Member
2207 posts
Buzzing bee
  • Wedding: September 2009

@Corgi – if you need a little something extra for protien, try Quinoa in the morning.  It has a ton of protien.  Def not a substitute for a chicken or turkey at dnner time, but good as an oatmeal. 

By The Way, do you have a good General Tso sauce recipe?  Im looking for one.   and now I am craving tofu, which is really bizarre lol

Post # 15
Member
1067 posts
Bumble bee
  • Wedding: October 2010

I love tofu! I usually marinate the tofu and sear it for no more that 5 minutes before I add it to the stir fry. I usually salt it a little bit, too, after I press the water out of it. Try not too over cook it, it should still be doft in the middle, yum!

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