What's a good "beginner" tofu recipe?

[Kiseki]

I'd also like to know of a good way to prepare tofu. I HATE the consistency of it. The only way I can stand it is as inarizushi.

[amaroque]

Try freezing it first. It gives it a chewier texture. Also play around with soft versus firm and different brands as they are all fairly distinctive.

Another simple starter with fair texture is frying them up in cornstarch which gives them a crunchy feel. Serve it with pineapple chunks, green pepper and tomatoes in a sweet and sour sauce for a quick and tasty dish.

[WonderRandy]

Baked tofu is super simple, and so yummy.

*Oil a baking sheet well
*Slice Firm or Extra Firm Tofu about 1/2" thick
*Lay out on the baking sheet, and coat with Soy Sauce (or Teriyaki, or BBQ, or Sesame oil and spices)
*Bake at 350 for 10 minutes
*Flip, add more sauce
*Bake for another 10 minutes
*Done.

Great for sandwiches, chilled and cubed and tossed in a salad, or serve the slabs as Tofu Steaks with rice.

[stitchbug]

I had tofu today at a Thai restaurant and it was YUMMMY!!!
I had tofu pad thai, and the waitress even asked me if I wanted the eggs. I guess she gets a few vegans! )
It had a texture almost like chicken. I'm so surprised that I liked it. I only like tofu in Asian soups. Not anymore! =)
Thanks for giving me the courage. Now, I am even more excited to try out some tofu recipes!


So about freezing- You freeze it, then thaw it, then press out the moisture?

[Her Jazz]

this gets my vote. If not smoked, make sure you use firm tofu. Silken tofu has more of a slimy consistency and while some people enjoy it in a stir-fry, I certainly don't. However silken tofu is awesome for making icing on cakes etc.

I used to think this but now softer tofu is my thing (not sure about silken exactly). I freeze it and then thaw it and have been able to get a more desirable texture out of the softer tofu this way than the texture of the more firm tofu. It's great in a spicy soy sauce based soup with lots of veggies.

For a beginner though, I would freeze the tofu of your choice, then defrost/thaw (this has an effect on the texture of the tofu). Squeeze out excess moisture, then slice thinly and either stir-fry or fry the crap out of it till crispy in some cooking oil.

I used to slice the tofu in large slices and dust with curry, chili (the mild kind) and cumin powder then put a little vegan worcestershire sauce on each side and fry until crispy...then I would eat it on a sandwich with hot sauce and tomato slices. I loved that sandwich although I don't think it sounds as good as it tastes.

[Her Jazz]

I had tofu today at a Thai restaurant and it was YUMMMY!!!
I had tofu pad thai, and the waitress even asked me if I wanted the eggs. I guess she gets a few vegans! )
It had a texture almost like chicken. I'm so surprised that I liked it. I only like tofu in Asian soups. Not anymore! =)
Thanks for giving me the courage. Now, I am even more excited to try out some tofu recipes!


So about freezing- You freeze it, then thaw it, then press out the moisture?

Places like that are expert when it comes to tofu. One of the main issues with tofu is that so many people don't know how to prepare it properly.

[giselle]

Although I am not a tofu person, I really love pad thai. I use either thin rice noodles or somen, cooked separately and drained. I put a half lime, some apricot preserves, soy sauce, garlic, roasted peanuts, and roasted red chiles in the blender, pour in a skillet, add chopped green onions, bean sprouts, sliced carrot, and maybe some type of sliced crucifer (bok choi, broccoli, napa cabbage, etc.), and diced firm tofu, cook while stirring, and add the noodles after the veggies are cooked.

[jenni-anti-fur]

chunks of smoked tofu in a stir fry is very nice.

I have been a strict veg for 20 years and still am not a tofu fan and cant cook it well....but stir frys are nice.

[SuicideBlonde]

I pan fry till its nice, extra firm and golden.

[Tofu-N-Sprouts]

Tofu scramble. Google for ideas, there are millions of variations, but my tips would be:
- Use firm or extra firm tofu.
- Mash with a potato masher for a finely mashed result.
- Make sure to season WELL as tofu has no taste on it's own.
- I season with fresh crushed garlic, salt, pepper, a pinch of cumin, a bit of smoked salt/liquid smoke/bacon salt, nutritional yeast (very important!) and India Black Salt (adds an "eggy" flavor). I HATE turmeric in tofu scramble!!

or Crispy Fried Tofu which is yummy and works with ANY sauce! Here's the recipe: http://tofu-n-sproutz.blogspot.com/2...and-gravy.html

And one final note: I have NEVER had tofu "soak up" any marinade (professional chefs even note that it really doesn't "absorb") UNLESS it's been frozen/thawed/squeezed of moisture.