I just attempted a tofu recipe and I didn't love it...does anyone have any amazing tofu recipes? I love tofu and would like to eat it more but don't have any recipes I like...

Views: 306

Reply to This

Replies to This Discussion

Hi Jessica

what was the recipe you tried? I find tofu much better after it has been pressed as it changes the texture and I usually use extra firm tofu and prefer it deep fried (i'm afraid).  Freezing and pressing it also makes it much more spongy and chewy before you cook it so it depends how you prefer it.  I found this helpful http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-wor...

Hi Jessica,

I usually make a marinade for the tofu before frying it in a pan. 

This is the recipe for 2 persons:

250 grams of tofu in small pieces

3,5 dinnerspoon of soysauce

1 teaspoon of sesame-oil

1/2 chillipepper, chopped in small pieces

2 cloves of garlic, chopped in small pieces

1 cm fresh ginger, chopped in small pieces

You mix all the ingredients together and leave it for 30 minutes. After you can (stir)fry it in a pan. I usually make vietnamese springrolls with the tofu as one of the ingredients. 

Hi Jessica :)

Tofu is very versatile and is edible both cooked and raw. Firm and extra firm tofu can be easily used in most dishes as a replacement for meat, poultry or fish.You can marinate it in your favorite sauces for a couple of hours and make steaks or kebabs with it.You can also deep fry it or use it in stir fries, soups, sandwiches and stews.Vegans usually use it to make scrambled tofu as well. 
You may find the attached links helpful.
Cheers! :)

Hey Jessica,

I really the love the tofu ricotta in these pancakes. I have never actually made the pancakes, but I use the ricotta for stuffed shells. https://www.youtube.com/watch?v=e_mv9wJX35k

Also found these links that might be helpful for you: 

http://www.theppk.com/?s=Tofu

http://www.theppk.com/2013/03/how-to-get-perfectly-browned-tofu/

http://www.theppk.com/2012/01/porcini-crusted-tofu-with-shallot-gravy/

I use extra firm tofu and I drain it and then press out the rest of the water between 2 dinner plates stacked with heavy books for 30 minutes. Then I slice it and then press out more water with paper towels and then cut it into bite size cube pieces. I then season it with red pepper flakes, salt/pepper, tumeric, McCormick Vegetable seasoning. Once I have seasoned it to my liking I then toss it in 1/2 cup cornmeal & 1/2 teaspoon of corn starch until evenly coated. I do this the easy way by tossing it in a metal mixing bowl and flipping it and tossing it just by using the bowl. Heat a drizzle of olive oil in a nonstick skillet and once it's hot enough then put the tofu pieces into the skillet and brown on all sides (disgard the left over cornmeal mixture.)You will know the olive oil is hot enough when you put a half pinch of cornmeal into it and it bubbles. I suppose you could bake it instead of cooking it in the skillet too but I just prefer to do it in the skillet. Remember, Tofu is like a sponge and it absorbs flavors but if its already full of water then it has no room available to absorb anything else.I have seen recipes that use dry dill seasoning too. I like my tofu crispy and crunchy and the cornmeal does the trick. I haven't marinated tofu in a liquid before. Going to see if I can attach a picture of the stuff I use to cook my tofu.
Attachments:

Hi Jessica,

This is my go-to, quick and dirty tofu scramble. It's a great base and you can add your favorite veggies, spices or seasonings :)

RSS

Support Us

Events

© 2019   Created by Xiao Kang.   Powered by

Badges  |  Report an Issue  |  Terms of Service