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Anyone here eat tofu? Favorite ways to prepare it?
Posted on 2/10/22 at 11:24 am
Posted on 2/10/22 at 11:24 am
I can not say I have tried it more than a few times (likely on a buffet) and can not remember the last time. I am trying to eat more of a plant based diet and when shopping for produce the other day I saw some and picked it up on whim. The plan is to marinate it overnight and either pan sear it or crisp it up in the oven and use it in ramen bowls. Any other ideas? Can't say I have heard anyone say they like the stuff. 
12
Posted on 2/10/22 at 11:33 am to mouton
A simple and tasty way is to just pan fry it and mix in some Lao Gon Ma chili crisp, serve it over rice with some scallions.
My wife will make that with whatever vegetable of the day for a quick, lazy dinner every now and then.
My wife will make that with whatever vegetable of the day for a quick, lazy dinner every now and then.
Posted on 2/10/22 at 11:35 am to Jor Jor The Dinosaur
quote:
ao Gon Ma chili crisp,
I have got to try this stuff!
Posted on 2/10/22 at 11:39 am to mouton
I’ve never made a dish with it, myself, but in hot and sour soup, pad Thai, and mapo tofu it is delicious.
Posted on 2/10/22 at 11:43 am to mouton
It’s good stuff. There was a FDB thread about it a couple months ago, seemed everyone was singing its praises.
Posted on 2/10/22 at 12:02 pm to mouton
I like extra firm tofu.
I press it with some plates and paper towels to get out the moisture.
Fry it and add it to any kind of stir fry dish.
Its like a sponge and will soak up any sauce and flavors.
I press it with some plates and paper towels to get out the moisture.
Fry it and add it to any kind of stir fry dish.
Its like a sponge and will soak up any sauce and flavors.
Posted on 2/10/22 at 12:04 pm to mouton
My wife likes it, so I do a tofu stir fry once a month or so. It's an easy midweek meal.
Buy firm tofu, drain it, put it between a few paper towels, then put a heavy cast iron pan on top for 30-45 minutes. After that, cube it up. Stir fry it with whatever veggies you have in the fridge and make a sauce with soy sauce, oyster sauce, grated ginger, garlic, sriracha, rice wine vinegar, sesame oil and a little cornstarch to thicken it up.
Buy firm tofu, drain it, put it between a few paper towels, then put a heavy cast iron pan on top for 30-45 minutes. After that, cube it up. Stir fry it with whatever veggies you have in the fridge and make a sauce with soy sauce, oyster sauce, grated ginger, garlic, sriracha, rice wine vinegar, sesame oil and a little cornstarch to thicken it up.
Posted on 2/10/22 at 12:11 pm to mouton
When I was working from home during 2020, an easy lunch was Lao Gon Ma chili crisp over leftover rice with a fried egg and whatever else was available (sauteed mushrooms, sauteed spinach, blanched bok choy, grated carrots, kimchi, etc)
Posted on 2/10/22 at 12:25 pm to mouton
I have fried cubes of extra firm and tossed with General Tso’s sauce. Pretty tasty.
Posted on 2/10/22 at 12:43 pm to Darla Hood
quote:
mapo tofu
might be my favorite chinese dish.
ive tried to make a few times, can't figure out how to get the bean paste to spice level correct. Gave up and just order pepper twins all the time
This post was edited on 2/10/22 at 12:46 pm
Posted on 2/10/22 at 1:52 pm to mouton
Posted on 2/10/22 at 2:15 pm to rutiger
quote:
I like extra firm tofu.
I press it with some plates and paper towels to get out the moisture.
Fry it and add it to any kind of stir fry dish.
This
Squeezing it to get the water out of it is key. I let it sit with a weighted plate on top of it for an hour or more and with paper towels under it. I change out the paper towels a couple of times.
Posted on 2/10/22 at 2:42 pm to mouton
I order tofu with Panang Curry. Preserves the flavor of the curry to me.
I’ve never cooked it though.
I’ve never cooked it though.
Posted on 2/10/22 at 3:04 pm to Duane Dibbley
quote:
Spicy braised tofu
Damn. That looks and sounds good!
Posted on 2/10/22 at 3:09 pm to mouton
I personally don't cook it, but my Asian wife certainly does. I've had about every type and variety of tofu known to man, cooked in countless ways. It really doesn't have a flavor on it's own, it just absorbs the flavors of whatever you cook it with.
Posted on 2/10/22 at 3:29 pm to Dire Wolf
quote:
mapo tofu
quote:
ive tried to make a few times, can't figure out how to get the bean paste to spice level correct.
Get this stuff. My wife uses it all to the time to make hers. You can buy different levels of spiciness, depending on your taste. Mapo Tofu Sauce
Posted on 6/22/22 at 7:18 am to mouton
quote:
The plan is to marinate it overnight
I haven’t done a whole lot with tofu but I’m not sure I would marinate overnight.
When I’ve cooked tofu, I’ve used extra firm and even then pressed some more moisture out.
I was looking for texture after the stir fry and I’m thinking extra moisture wouldn’t help with that.
As others have said tofu will soak up the flavors/sauces you cook with plenty.
Posted on 6/22/22 at 11:02 am to rutiger
quote:
press it with some plates and paper towels to get out the moisture.
This is the key. I will change out the paper towels a few times over the course of a couple of hours. I also toss the cubed up tofu in corn starch before frying. This really gives it a crunchiness.
Here is the recipe I use. LINK
This post was edited on 6/22/22 at 11:05 am
Posted on 6/22/22 at 11:07 am to mouton
Tan Dinh in Gretna makes an incredible lemongrass tofu. That's about the only time I indulge in tofu.
Posted on 6/22/22 at 9:23 pm to mouton
Tofu makes a fine side ingredient in sukiyaki. Takes in the flavor of the sauce and lets you stretch the other ingredients that you actually want to eat that much further.
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