How do you cook tofu?? (15)

1 Name: Anonymous Chef : 2007-09-05 23:40 ID:sqOfddZo

last time i had it, it tasted bland.
I want to try it again but I don't know what to do with it!
help! please?

2 Name: Anonymous Chef : 2007-09-05 23:46 ID:U3zHk22I

drench the shit is seasoning

3 Name: Anonymous Chef : 2007-09-06 03:05 ID:RPPAE/Ip

Ma Po Tofu is a favorite if you like spicy food.

4 Name: Anonymous Chef : 2007-09-08 02:56 ID:VLqswfvN

tofu is excellent in soups and stir fry. marinate it in your sauce of choice to change the flavor, overnight if possible. replace the chicken in this rec for a delicious tofu tikka masala. http://www.sonzyskitchen.com/chickentikka.htm

5 Name: Anonymous Chef : 2007-09-10 20:18 ID:WNImynUg

Drench it in lemon juice, shredded basil, olive oil, balsamic vinegar, and a little soy sauce, cover with some chopped onions, and bake it in a 375 degree oven for 45 minutes. Very flavorful.

Actually, bake virtually any marinade into tofu for 45 minutes and you'll get flavorful tofu.

6 Name: Anonymous Chef : 2007-09-16 06:38 ID:wYiz367y

I had a friend who complained that no matter how tofu was cooked, it tasted like cubes to him, so I've dealt with this problem a few times before

If you can, it's great to deep-fry, and then make into some kind of light soup, but that's time consuming and can be annoying. (You can also make it into a soup without frying. Cut it into smaller blocks than you would usually do (for soup, I usually go to about 1cm cubes or smaller , whereas normally, it's between 2cm and 4 cm cubes, or sometimes slabs (grilling or pan-frying)).

Usually, I'll just soak it in some kind of sauce/heavy broth overnight, and then pan-fry it. If you get firm enough tofu, you can also grill it, which can be very good.

7 Name: Anonymous Chef : 2007-09-16 06:52 ID:RPPAE/Ip

> I had a friend who complained that no matter how tofu was cooked, it tasted like cubes to him, so I've dealt with this problem a few times before

Sounds like a textbook case of synaesthesia to me.

If I heard a complaint like that, I'd make a tofu scramble, which to me means smashing the block of tofu into little bits with a spatula rather then dicing it. Definitely does not result in cubes! Then stir-fry it with whatever ingredients you see fit.

8 Name: 6 : 2007-09-16 07:40 ID:wYiz367y

>>7
I have a feeling that "It tastes like cubes" was a saying, rather than synesthesia.

--6

9 Name: Anonymous Chef : 2007-09-16 09:49 ID:NiEpYjhY

I like tofu steamed in light soy sauce & sesame oil, topped with chopped chives, fried garlic & onion, white pepper to taste. OP might find it tad bland-ish though.

Or try tofu blended into fish paste, battered and deep fried in cubes.

10 Name: Anonymous Chef : 2007-11-02 14:28 ID:fJJpAC5s

I like fried tofu with solted and sweeted soy soice. I recommend japanese tofu.

11 Name: Anonymous Chef : 2007-11-03 11:18 ID:NbVUzb/L

>>7
Cubes of what? Cubes of chicken? Yum! Cubes of poo? Not so yum.

12 Name: Anonymous Chef : 2007-11-04 00:05 ID:CyI9Cs5/

I can't figure out how to get tofu to taste like spheres.

Also, in b4 recipe for tesseracts.

13 Name: Anonymous Chef : 2007-11-05 08:53 ID:wMnQACFb

cut tofu in small pieces, mix with eggs (add salt, pepper, sweet soy sauce), cook with small fire until cooked. easy and fast.

14 Name: Anonymous Chef : 2007-11-10 05:58 ID:wMnQACFb

>>12
taste like... spheres ? if you mean it shape like spheres, i think its japanese tofu, try to look in asian market...

15 Name: Anonymous Chef : 2007-11-10 06:04 ID:5aD4uOcu

Recipe for diced tofu:

  • Get some pork mince and fry it so that it gets separated into small pieces.
  • When the mince is just cooked, still juicy, Put in the tofu (about same amount as mince), and stir it around with soy sauce, black pepper, and oyster sauce.

-Add in a little water if the mix is too dry.
-Let it simmer for a 3 minutes or so that the tofu is soft.
-Have about 100ml of water, with a table spoon of cornflour stirred in.
-Turn down the heat, and mix in the water. It's important that you have the heat very low when you do this, so that the cornflour doesn't clump up into jelly bits.
-Heat it till it just simmers.
-Serve with rice.

It should look like the filling in San Choi Bow, except with thick sauce. It tastes divine, but it is pretty hard to get it right. I had my mum show me, but I still can't get it as perfect as she does.

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