Tofu help

I've been a vegetarian for 4 years but have always been afraid of cooking with tofu.

Can anyone give me any advice on the simplest way to cook it and what type I should use? (the different varieties baffle me)

Thankyou ^_^

Excellent reading and recipes here...

 

http://vegetarian.about.com/od/maindishentree recipes/qt/tofurecipes.htm ;

On the right side you can find out how to press the water out of firm tofu and the differences between silken & firm tofu.

With soft or silken tofu, I like to press the water out of it and scramble it with tomatoes, onions, and whatever spices I'm in the mood for. Or, I'll cut firm/extra firm tofu into cubes and throw into a soup or stir fry. 

Frozen tofu is good in stir-fry.  It absorbs flavors better.  Or sometimes I will marinate fresh extra-firm tofu in dark sweet soy sauce (chinese style) with some garlic and a little brown sugar.

As a beginner, I'd suggest sticking with extra-firm tofu.  Soft and silken tofus are mostly good in soups, sauces and desserts; they are too delicate to hold up well in something like a stir-fry.

this recipe got me addicted to tofu YEARS ago, and it also taught me the importance of pressing/straining tofu (it sounds hard but is honestly super easy) and how easy it is to sauté.

http://www.downtoearth.org/recipes/main/p_moc k_chicken_tofu.htm

now I just cut a block into four strips, strain for 15 or so minutes, cut further into small cubes, and sauté! soy sauce, steamed veggies, and brown rice (with sauteed onions) is amazing together. always get extra firm, though. at least for sautéing.

there are a ton of vegetarian sites with recipes, but it's best to just learn by practice.

wow im so glad i found this forum. i have been using soft/silken tofu, but have been pressing it all wrong and have always wondered why the tofu is so much more rubber-like than it is at the salad bar in whole foods!

you inadvertently saved my home-cooked-tofu life!

I'm a huge fan of the extra-firm tofu :)

I usually slice it in half the long way, wrap it in paper towels, place it in a strainer and cover it with a plate (or pan) and put 3 cans of soup on top for extra weight...The water usually drains right out the bottom or gets absorbed by the paper towels.

Since I'm usually just cooking for me, I like to freeze one half and slice and marinate or cover the other half in a 'spice rub'...Barbeque sauce, lemon juice & pepper, garlic powder, cajun seasoning, or any vegan friendly commercial marinade is good...I poke the tofu with a fork and pour over the marinade (or sprinkle with seasoning)...shake it up and put it in the fridge for at least a half hour (but overnight is better!)

Then either pan fry on each side with some cooking spray or a little olive oil for a few minutes on each side til browned...or bake in the oven on a cookie sheet until it's baked up the way you like it.

I've used the final products in stir fries, as sandwich fillings, over salads...even mashed up like scrambled 'eggs' with toast and fakin bakin, haha :)

can i just ask how is it possible that you have been a vegetarian for 4 years and don't really eat tofu? where else have you been getting protein from? or have you been?

sorry but that seems rather suspicious... either you are not getting proper nutrients like protein, or you are not a true vegetarian

prove me wrong...?

Not all vegetarians eat tofu!  There are many other ways of getting protein and proper nutrients...  I don't think the OP has anything to prove to anyone!

Original Post by carmenxox:

can i just ask how is it possible that you have been a vegetarian for 4 years and don't really eat tofu? where else have you been getting protein from? or have you been?

sorry but that seems rather suspicious... either you are not getting proper nutrients like protein, or you are not a true vegetarian

prove me wrong...?

lol.  Uh what?  Not all vegetarians eat tofu.  I hardly ever do and I get plenty of protein.  Just take a look at the nutrition values of things like broccoli (33% protein), mushrooms (60% protein), spinach (50% protein), kale (25% protein), quinoa (14% protein), black beans (25% protein), etc.

You've got some learning to do wrt nutrition ;-) 

I don't eat tofu (unless I order it from a restaurant).  I just can't be bothered by it - too much hassle for me (and not enough return on taste - unless its fried in a spicy thai peanut sauce - yum).  No protein problems for me either 10+ years strict veggie.

Original Post by carmenxox:

can i just ask how is it possible that you have been a vegetarian for 4 years and don't really eat tofu? where else have you been getting protein from? or have you been?

sorry but that seems rather suspicious... either you are not getting proper nutrients like protein, or you are not a true vegetarian

prove me wrong...?

just like every meat eater does not eat every meat!  not every vegetarian eats every vegetable and not-meat item!  there's plenty of other items with protein in them, and i think i'd worry more if i was only eating tofu for protein.

 i personally, have rarely eaten tofu... really only if i was making a stirfry or ordering chinese.  my main source of protein is the fake meats and beans and peanuts and peanut butter.  plus keep in mind most people on average (meateaters) are gettign wayy more protein then they need. 

 

Original Post by brighteyes82:

I usually slice it in half the long way, wrap it in paper towels, place it in a strainer and cover it with a plate (or pan) and put 3 cans of soup on top for extra weight...The water usually drains right out the bottom or gets absorbed by the paper towels.

thank you brighteyes!  i appreciate your simple clear directions.  i feel like i go through a roll of paper towels every time i attempt to make tofu and it's still too wet.  i'll defiantely do this next time.

I started off doing everything with tofu just as I used to do things with chicken. Generally works! - marinate, grill, cube/strip and stir fry, bake, sautee.

Stick to extra-firm for sure, and avoid freezing.

Also - give tempeh a try. The stuff is awesome, less processed and better for you. So good I served it as the main dish at my wedding! (in a jerk stir fry with quinoa and squash). 

I just recently stumbled upon a really great resource for vegetarian cooking. The website is everydaydish.tv and there are tons of recipes involving tofu on there. The reason I like this site is that each recipe has a little cooking demo that you can watch, which makes it easier for me to learn. Click on the Breakfast Sramble recipe for a good starter tofu recipe, I just had it this morning and it is awesome! You can also search tofu on you tube and find all kinds of videos. I'm a visual learner so this really helped me master tofu (finally). Best of luck!!

stir frys rock!

Just saw all the replies - thanks everyone. To answer the question about protein sources - I generally get it from nuts, seeds, Quorn products (meat substitute), cheese and yogurt. Tofu I only ever eat in restaurants really.

I bought some tofu today and was wondering if anyone has ever used a microwave to dry it? I hear it only takes 3 or 4 minutes and then you can marinade it.

I actually like the taste of tofu right in the microwave. I've sliced it, tossed it with some lemon juice and pepper and microwaved it for a minute or so and served it over vegetables. It's a texture thing for most people.

I'm sure you could wrap it in paper towel and dry it out a bit without a problem. 3 or 3 minutes would definitely do more than dry it out though I bet, I would think it would be pretty cooked through. I've also frozen the whole block, and THEN microwaved it and pressed the hot water out in a colander with a plate over the sink before stir frying WITH a marinade in the pan for flavor...but this definitely does change the texture as well.

You may like tofu burgers.  At one time you could buy a tofu mix but it has been discontinued now I believe because it was not a big seller.  Anyway, I love my tofu burgers so I had to improvise - now I use a nature burgers mix.  I use the firm tofu, water and all, and add it to the nature burgers mix and really mix it up.  Then refrigerate it for 15 mins.  Remove from the fridge and make small burger patties about the size of your palm.  You will want to try to flatten them as much as possible.  Fry in oil ( I use Smart Balance oil) until golden brown, once browned good on both sides remove and put on a plate with paper towels to let any excess oil drain off. 

I eat them with brown rice and a spicy mustard and a good deep green veggie.   They are a big hit in my family - I use to get the Vegetarian Times Mag. and it always had some good receipts for tofu.  I remember making a tofu quiche with the silken tofu.  If I can dig out the magazine I will send you the receipt.

Enjoy!!!

 

drain it for a half an hour before you cook with it