Trying to like tofu but can't... - VeggieBoards
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#1 Old 03-13-2010, 04:55 PM
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I know I don't *need* to eat tofu, and I certainly shouldn't have much soy anyway since my body doesn't like it too much, but I'd like to be able to have it once in a while, just for variety. And I love that it's so inexpensive! Problem is, I've had it 3 times and each time I just gagged on it.



The first time I just tossed it into a stir-fry. The second time I realized it was recommended to "press" it first so I did that, which helped a little but it was still just...blargh. Then I got some at the mark pi's place in the hospital here (it's like a mini-mark pi's) and it was as bad as the first stuff I made.



And I can taste the soy. Everyone says that it's pretty much flavorless and soaks up whatever you cook it in, but I can taste the soy over the other flavors. Is that normal?!



I'm pretty sensitive to tastes and textures anyway. Anyone have suggestions? Is it just me? Is there a special way I can prepare it or should I just give up?
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#2 Old 03-13-2010, 05:09 PM
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press it, cut it in half so you have two thinner rectangles, press it again, freeze it, then later...



defrost it, press it (again!), dust it with cornstarch, fry it in a little oil until browned on both sides, drain the tofu and wipe down the pan.



Add your favorite sauce to the pan, glaze the tofu in the sauce for a few minutes on both sides.



eat. mmmmm....
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#3 Old 03-13-2010, 05:35 PM
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With the exception of tofu scramble, I don't like the texture of tofu unless it's been frozen first and then cooked in a way to make it super chewy and crispy (baked or fried).
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#4 Old 03-13-2010, 07:29 PM
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I have been Veg for 20 years and still cant find a way I really like tofu.
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#5 Old 03-13-2010, 08:11 PM
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I've never tried tofu as a main part of my meal, but I tried it in this chili recipe and it's all kind of grated up.. and the chili flavor/seasoning takes over the tofu...

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#6 Old 03-13-2010, 08:57 PM
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I've been trying too. Tofu is good in things, but I can't get it to be good with seasoning and stuff.
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#7 Old 03-13-2010, 09:13 PM
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I can't find the tofu love either...i have only tried a few times over the years and only had one successful recipe....I used it to replace the chicken in Chicken Fraincaise...it was quite good in that, even DH liked it and he says he will never give up meat.

My bigger problem is seitan...is there a good way to make seitan?...it was weird when i made it.
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#8 Old 03-14-2010, 12:36 AM
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Quote:
Originally Posted by fadeaway1289 View Post

With the exception of tofu scramble, I don't like the texture of tofu unless it's been frozen first and then cooked in a way to make it super chewy and crispy (baked or fried).



I can't eat chunks of tofu in meals unless they baked - they are too smooth and jelly like for my tastes. Scrambled tofu though, is wonderful - try this recipe for Mediterranean Scrambled Tofu - filled with flavour and loses the soft squishy texture:



http://v-foody.blogspot.com/2010/03/...nean-tofu.html



In fact, I'm off now to cook some for breakfast!
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#9 Old 03-14-2010, 06:58 AM
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I rarely use tofu in my cooking. From a purely cost/benefit perspective, the cost in time and effort to try and get it to come out right versus the minimal benefit of a rare occasion when I actually like the way it comes out just doesn't work for me. I order dishes with tofu in three or four restaurants in town because they know something I don't, how to make tofu come out with a great taste and texture. I've all but given up on tofu. I've been vegan quite a while and have been quite happy rarely preparing tofu. I still do it on a rare occasion just as a challenge. Then I cook it and say to myself "it was edible, but I'm not doing that again any time soon."

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#10 Old 03-14-2010, 07:05 AM
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Shauna,



I too wasn't a fan of tofu and rarely used it in my cooking. It was only when it occured to me that perhaps homemade tofu would be better that things turned around. Fresh, homemade tofu is amazing and it's dead simple to make. Here is a link to the procedure I use to make mine. Recipe

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#11 Old 03-14-2010, 09:22 AM
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Perhaps you could try different brands? I notice that as with soy milk, certain brands of tofu seem to taste more beany than the others.



I only like tofu when it's fried, grated and scrambled or thinly sliced, marinated and panfried until golden brown. Otherwise I just try to blend it and hide it in soup and such.
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#12 Old 03-14-2010, 09:38 AM
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Ditto. When I became veggie in the early 90's, meat subs were still in their infancy so tofu was considered the only option and I haaaated the stuff. Wagamama cook tofu perfectly, I have no idea what they do to it, and I have the recipe book.

But, me and the boyf have been making headway recently. We've pressed it really hard, cut it into 2cm square chunks and fry it with no oil in the pan, letting the water and the blaaaarghhh be sucked out. Then we add sauces and spices etc, which gets soaked up by the now spongy tofu. Its still not perfect, as the very middle can still sometime be a bit iffy but we're getting there!
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#13 Old 03-14-2010, 02:28 PM
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First: So no one commented on making your own? Seriously, as someone mentioned, it's like different soymilks, some taste different - or more "beany" - so keep trying... and with tofu (as with soymilk), the FRESHER the better. Thus, homemade would be ideal. If you can't be bothered to make homemade than by all means find a local Asian Market where they sell fresh, handmade tofu. It'll make a HUGE difference in how it tastes and the texture as well.



Second, are we all talking about the same KIND of tofu here? The jellO-like "silken" tofu (usually "Mori-Nu") stuff is NOT GOOD!!! (Except blended in smoothies, etc) It comes in a shelf-stable little box and will NOT WORK in stir-fries, or similar uses. And in my opinion is VERY "beany" and pretty much nasty for anything except smoothies, soups, dressings and blended sauces.



If you want firm "cubes" of tufu, you need to use a firm or medium-firm water-packed "fresh" style brick of tofu. Usually in a white plastic tub, in the refrigerated section. This works nicely for cubes, slabs or even scrambles. If you want it even firmer, get the nigari tofu or baked tofu that comes in a hard plastic-wrapped cube-like brick and is VERY firm and dense. Trader Joe's tofu (if you get it as FAR frim the expiration date as possible) is really nice with a mild flavor and holds up well for stir-fries, curries, baked tofu, or mashed up for scrambles.



Quote:
Originally Posted by Veganess View Post

Shauna,



I too wasn't a fan of tofu and rarely used it in my cooking. It was only when it occured to me that perhaps homemade tofu would be better that things turned around. Fresh, homemade tofu is amazing and it's dead simple to make. Here is a link to the procedure I use to make mine. Recipe

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#14 Old 03-14-2010, 08:27 PM
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I've had your same problem, and I only last week cooked in a way I finally liked.



I froze it, which I read would change the texture and make it firmer and meatier.



The I cut it into thin slices, which I marinated in a lime juice/sriracha marinade for an hour or too. Since I didn't have breadcrumbs or cornmeal or anything, I crushed up some rice krispies, breaded the tofu strips in that, and baked them until they were crispy. Then I ate them with barbecue sauce. That was tasty, and didn't taste "soyish" at all!
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#15 Old 03-14-2010, 09:32 PM
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Just say no and walk away I've been a veg for 5 years, tofu is a real hard sell with me. I like it in Hot and Sour Soup, but that is all. It tastes TERRIBLE to me, even after it's been frozen, pressed completely, and marinated. I've had it once really good at Whole Foods Market before, but have yet to duplicate that.
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#16 Old 03-15-2010, 03:08 PM
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Personally I have grown to really like it - but I *always* buy the smoked stuff, and far and away the best brand is Taifun. I have even eaten it raw. It's a bit more pricey than say, Cauldron (at £2.69 for 200g) but it's worth it. Fried tofu and portobello mushroom sarnies (with Plamil egg free mayo). Absolutely splendid.
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#17 Old 03-15-2010, 04:15 PM
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How could you possibly not like this?







Psst. It's tofu. Recipe

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#18 Old 03-15-2010, 04:57 PM
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Veganess- You never cease to amaze me! Your blog and food porn pics are always astonishing, impressive and creative.
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#19 Old 03-16-2010, 12:52 AM
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Quote:
Originally Posted by Endorphiman View Post

Personally I have grown to really like it - but I *always* buy the smoked stuff, and far and away the best brand is Taifun. I have even eaten it raw. It's a bit more pricey than say, Cauldron (at £2.69 for 200g) but it's worth it. Fried tofu and portobello mushroom sarnies (with Plamil egg free mayo). Absolutely splendid.



Hi Endorphiman



where can you buy Taifun? I have only ever seen Cauldron around here.
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#20 Old 03-16-2010, 01:56 PM
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Hi Angie - well I get it in a local wholefood shop - I consider myself pretty lucky to have one nearby considering I live in deepest darkest Shropshire. A quick Google reveals www.goodnessdirect.co.uk though. Don't know if they have a minimum order.... QUOTE=angie54321;2641154]Hi Endorphiman



where can you buy Taifun? I have only ever seen Cauldron around here.[/QUOTE]
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#21 Old 03-16-2010, 02:42 PM
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I love tofu...I don't really know how to cook it properly, but love it. My bf's mom's bf marinated it and grilled it...YUM! I put it in spinach dip, also I just chop it up and put it in my lasagna. I like the texture and taste of it though.
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#22 Old 03-16-2010, 04:34 PM
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It took me a loooooooooooonnng time to get used to tofu, starting many years before I switched to veg*n. I finally got used to it by ordering it a Thai restaurant where they fry it really well: brown and a little crispy on the outside, soft on the inside and blended with very hot spices. If you try it as a meat substitute, I think you'll be sadly disappointed, I think you have to approach it on it's own terms and learn to appreciate it in it's own right.
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#23 Old 03-16-2010, 05:01 PM
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I'm with New England Vegan, it takes too much effort for it to come out the way I want it to so I stick to restaurants that have magical powers over tofu. I'm eating some left overs right now that is the best tofu I've ever had. It can be delicious, you just have to work at it.
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#24 Old 03-16-2010, 10:29 PM
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Go to a Korean restaurant and try tofu jiggee. This is hot soup with tofu. Amazing flavor. Very spicy! Generally, you're going to have to spice things up: garlic, soysauce, pepper, sesame seeds, etc. are all delicious ways of spicing up tofu.
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#25 Old 03-17-2010, 01:00 AM
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Thanks - perhaps I need to look a little harder in my local health food shop for it first. They might even order it in for me if I ask - they are very good like that.



Quote:
Originally Posted by Endorphiman View Post

Hi Angie - well I get it in a local wholefood shop - I consider myself pretty lucky to have one nearby considering I live in deepest darkest Shropshire. A quick Google reveals www.goodnessdirect.co.uk though. Don't know if they have a minimum order.... QUOTE=angie54321]Hi Endorphiman



where can you buy Taifun? I have only ever seen Cauldron around here.

[/QUOTE]
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#26 Old 03-17-2010, 08:40 AM
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Quote:
Originally Posted by guy101 View Post

Go to a Korean restaurant and try tofu jiggee. This is hot soup with tofu. Amazing flavor. Very spicy! Generally, you're going to have to spice things up: garlic, soysauce, pepper, sesame seeds, etc. are all delicious ways of spicing up tofu.



Are you sure it's vegetarian?
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#27 Old 03-17-2010, 10:00 PM
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Quote:
Originally Posted by Veganess View Post

How could you possibly not like this?







Psst. It's tofu. Recipe



NO ONE... I mean NO ONE could "Not Like This". I swear to you.
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