How do you cook tofu?

[KCCutie]

Okay so my SO and my parents have all recently started a health food kick and I''m very proud of all of them! I had never cooked tofu before but I decided to just give it a whirl.

I have just sautéed it and added it as the meat in a few dishes and it wasn''t bad but it''s never like it is when you order it out somewhere. So what am I doing wrong? My SO and parents love the Tofu at PeiWei it''s nice and firm and mine always ends up kinda mushy.

Any tofu experts out there wanna send some advice my way?

 

[chrono]

There are many varieties of tofu for different preparations: there''s the Japanese tofu and Chinese tofu. There''s the silken type which comes in the soft, medium firm, and extra firm variety. There''s also the type where the outer skin is firmer with some light cross hatching on it.

The silken type is good for soups, steaming and light sautee-ing. Soft for soups, medium for steaming and firm for sautees. For sautee-ing, add the tofus last so that they don''t break up as much.

For the type with the firm skin and insides, you can still use them for soups but they aren''t so tasty steamed. These can be deep fried, then stuffed, or just plain deep fried. Might be able to bake too. You can also use to sautee and the effect, taste and appearance will be different compared to the silken type.

 

[Lorelei]

There was this thread a little while ago also, see if this helps!

https://www.pricescope.com/community/threads/tofu-what-do-you-use-it-for.83540/

 

[KCCutie]

Ah, Thanks ladies I will check out that other thread!

I think I''m just buying the wrong kind. I kinda thought that was the case. I want the kind with the firm skin and insides. Does it have a name or a is the brand I should look for? I''m guessing I''ll have to go to Whole foods or someplace like that. Grrr why is KC so behind in the times we only have like 3-4 health food stores.

 

[Dreamer_D]

Date: 5/8/2008 3:20:01 PM
Author: KCCutie
Ah, Thanks ladies I will check out that other thread!

I think I''m just buying the wrong kind. I kinda thought that was the case. I want the kind with the firm skin and insides. Does it have a name or a is the brand I should look for? I''m guessing I''ll have to go to Whole foods or someplace like that. Grrr why is KC so behind in the times we only have like 3-4 health food stores.

You may want to try the "extra firm" or "medium firm" types. I find that if you marinade the tofu first it really helps. Go buy the "Moosewood Cooks at Home" cookbook, it is the best cookbook ever and also has lots of great tofu recipes. I ave never made a bad recipe from that book and mine is falling apart I use it so much.

 

[KCCutie]

Thanks DD I''ll have to look for that cookbook for me and my mom!

I did buy firm and extra firm. After reading that other thread I think it has something to do with pressing the tofu first and then dry heating it. Do I press the whole block then cut it up and dry heat it? That seems to be the most logical way to do it....but who knows. I''ll be trying that maybe tonight or tomorrow I have some extra firm in my fridge right now. YUM!

 

[diamondfan]

how about grilled or broiled, or even stir fried with garlic, ginger and low sodium soy sauce? I am talking the firm one that looks a bit like cream cheese in the block. I think that the softer one is good for spreads and things.

 

[angel_nieves]

Ohhh a thread where I might can help. I swear I could live off of tofu if possible. I posted about dry frying it, first press any excess water from the block then, take the block of tofu and cut it in 1/2 inch slices. I then place them on a medium heated pan slowly as they cook take a spatula and press the water out. The will end up golden on the outside and can be marinated with anything. If your parents are looking to replace protein there is also the wonderful world of legumes. They are packed with B vitamins, protein, and fiber.
Oh also you can use tofu in just about anything here is a dinner I recently made, the chickpea loaf had tofu in it.

 

[angel_nieves]

This is a mixture of tofu herbs and bread crumbs to make a “fake chicken” Parmesan.

 

[angel_nieves]

Here are baked apples inside a crêpe, with a cream tofu sauce. I know it sounds odd, but it does taste very good and better for you than the whole heavy cream that normally tops this dish.

 

[angel_nieves]

Here is a pic of a chocolate hazelnut pie spiked with frangelico that a buddy of mine made using tofu.

 

[zoebartlett]

Date: 5/8/2008 8:40:03 PM
Author: Macie
Here is a pic of a chocolate hazelnut pie spiked with frangelico that a buddy of mine made using tofu.

There''s no way that has tofu in it!! That looks so scrumptious!

I actually really like tofu but I don''t make it as often as I''d like. My FI won''t eat it and it takes me forever to go through a whole block.

I really need to check out the Moosewood cookbooks - I''ve heard they''re fabulous.

 

[Dreamer_D]

Date: 5/8/2008 7:51:40 PM
Author: Macie
Ohhh a thread where I might can help. I swear I could live off of tofu if possible. I posted about dry frying it, first press any excess water from the block then, take the block of tofu and cut it in 1/2 inch slices. I then place them on a medium heated pan slowly as they cook take a spatula and press the water out. The will end up golden on the outside and can be marinated with anything. If your parents are looking to replace protein there is also the wonderful world of legumes. They are packed with B vitamins, protein, and fiber.
Oh also you can use tofu in just about anything here is a dinner I recently made, the chickpea loaf had tofu in it.

Can I have your recipe for chickpea loaf? It looks/sounds amazing!

 

[monarch64]

I''m a terrible cook but a veg and staying tuned into this thread (although lurking, sorry) to see all the developments! Everything looks delish!

 

[VRBeauty]

Date: 5/8/2008 5:49:56 PM
Author: diamondfan
how about grilled or broiled, or even stir fried with garlic, ginger and low sodium soy sauce? I am talking the firm one that looks a bit like cream cheese in the block. I think that the softer one is good for spreads and things.

This is how I prepared some recently using a recipe for stir-fried veggies. Sitr-fry the garlic and ginger lightly in olive oil and tahini, add cube, firm tofu and stir-fry a bit longer so the tofu "picks up" the tahini mixture, then add diced onion, sliced carrots, broccoli -- you get the picture. Stir in a corn starch/tahini/sherry/water mix to glaze and top with some roasted peanuts. Yum!

 

[angel_nieves]

Dreamer I will come up with a recipe for you. I am a bit of a mad scientist in the kitchen; I came up with this loaf after I tried a recipe and did not like it. So I created my own.

Monarch I think veg or vegan cooking takes just a little more practice, than regular cooking. I know I am going though some pita times right now when it comes to my baking.

Any questions please post them I love to cook and talk about cooking.

 

[KCCutie]

YAY! All this looks so YUMMIE!

Mini that stir fry sounds awesome I''m going to try that for sure! I love Tahini.

Yes my mom is trying to replace protein she has a tendency to be slightly anemic so she''s taking iron supplements. I keep telling her she needs to see a nutritionist b/c she''s going through chemo right now and she needs to make sure she''s eating right for her current situation b/c eating healthy is not always right( if that makes any sense LOL). I bought her some Quinoa last night too. She says for me to try it first then she''ll try it. LOL! I love Quinoa but that''s another thread

Keep those recipes coming!