I give up, I just can't cook. It's so frustrating, I do exactly what the directions tell me and unless everything is supposed to fall apart in the pan/burn/taste like crap-I'm not doing something right I had another bad experience today with cooking tofu. The outside was burnt and the inside was still cold? Then I thought maybe I should cut it into smaller chunks and let it marinate longer (overnight this time) and I had the same results. I love tofu, I've had it cooked properly at restaurants and it's about the only reason I still go out to eat but my versions leave my results to something you'd eat on Fear Factor. I just wish I could take one of you pros home with me some night and have you over my shoulder for a night of cooking! Tofu tips appreciated...

I'm like you-- most of the stuff I cook even the simplest recipes turn out yucky. Mostly it's the cookies that I have the least problems with.. I guess baking's just easier. Not sure about the tofu thing. Sometimes I have breakfast as "scrambled" tofu with shredded potatoes and smart bacon.. that's one of the meals I actually like. What kind of tofu are you using? I don't know much about it but the tofu I use is firm tofu from trader joe's.. I just chop it into little tiny pieces with a knife/spatula, then chop it some more when it's in the pan and add some water or oil and turn the heat to high or medium.. and add some salt for flavor.

When you cook, do you leave yourself enough time to do it in a calm, careful way? Sounds like with the tofu at least you are cooking on too high heat, and probably messing with it too much. I had some bad experiences cooking tofu at first too, so I'll share my way of doing it in a stir-fry for example.



First, I slice the extra-firm tofu into about 1-inch thick slices. I press each slice gently between paper towels until it's as dry as possible. Then I cut into chunks and sprinkle soy sauce and seasonings on it (but not too much!).



Then, get a nice big non-stick frying pan. Put a LITTLE BIT of oil in. Heat the oil up using medium heat. Then add the tofu in one layer. Leave it for a couple of minutes (checking the bottom of a chunk now and then). Let the down side get nice and brown before messing with it. Then, GENTLY move the chunks around to get browning on the other sides. It's okay if they don't all get browned on every side.



Now, take the tofu out of the pan! Turn it out onto paper towels and let it sit while you stir-fry up other vegetables. When everything else is done, gently put your tofu chunks back in. GENTLY stir things around so the tofu gets heated and mixed up with the veggies.



Serve!



I'm not the best cook either, but I find if I do the tofu this way, it always comes out good. You just have to dry it, be gentle with it, and not use too hot of a pan.



Let me know if this works for you!

Cooking with gas is also a way to control the heat better I've found. Turn it off, and it's off. Rather than electric taking long to stabalize when turned lower..

I was wondering what the problem was because I cook tofu on really high heat quickly (sort of sauteing) and never had a problem with it being cold on the inside .. maybe it's because I chop the tofu in such small pieces..

probably it is the size of the pieces, spehlbaund... I was talking more about chunks of about 1-inch across...

Yeah that's what I was thinking. I think it's called "sauteeing" when you cook foods on high heat but quickly.. so I guess you can't do that with large chunks of tofu.

No, that's "searing." Sauteeing is frying something lightly.

are you sure? I've read it was to saute when cooking over high heat for a short period of time. And I checked it again and it seems to be rougly the same.

http://dictionary.reference.com/search?q=saute

http://www.wordreference.com/definition/saute.htm

Thank you guys



I get so frustrated hearing of all the wonderful dishes you all make and can't make anything that even resembles tofu



I tried looking for a veggie cooking class...closest one I found was in Boston and boasted that it would help eliminate the problems of cooking for a vegetarian friend...wtf?

Just keep trying and don't give up. Everyone has made mistakes with recipes.

Most of the times I have messed up a recipe, I was rushing or I did not

read the recipe carefully enough. I make sure that I read the recipe over

and over before I make a new recipe. Think of it as studying for a test,

you would not want to take one without being prepared and cooking is

the same way. I also have a computer by my kitchen so I bring up the

recipe to refer to as I make the recipe. If it is in a book, prop it up so

you can refer to it. If it is a recipe I know by heart, I no longer have

to do this like my pizza crust recipe, my lasagnas, my calzones, breakfast

cookies, etc.



I have made tofu in many different recipes

and I actually cook mine on high heat in oil and watch carefully until brown

and then flip and repeat. I make it this way for stir fries, then remove and

make the stir fried veg, add tofu and sauce stir over high heat to thicken.



Start with some easy recipes and build your skills up to more

complicated recipes. Good luck

Sautee is french for "to jump" it means to cook something in a pan with oil and with the intent to brown it lightly. Searing is done at a slightly higher temp and only cooks the outside of the food, sealing in juices but leaving the middle pretty raw.

Yeah the definition of 'saute' I've found everywhere is usually to the effect of "to fry on high heat for a short amount of time in a small amount of fat or oil" 'Searing' I've found is to just "scorch" something kind of like what you said probably..

I can't cook either but if you need a little confidence builder this one is impossible to screw up and it tastes delicious...



Chocolate Pie



1 9" pie crust

1 bag (12.3 oz) chocolate chips

1 package (12 oz) firm silken tofu

1 teaspoon vanilla



Put the tofu in a blender and blend until smooth. Melt the chocolate chips and add to the blender, blend again until thoroughly mixed. Add the teaspoon of vanilla and blend again. Pour mixture into the pie crust, refrigerate one hour, serve.



If I can do it anyone can! Seriously!

I make a similar recipe with the addition of a couple of tablespoons of booze -- orange liqueur is particularly nice.

Ah... I saw that recipe (with the booze) somewhere online the other day.

i recently started keeping a log of what i cook with pitchers! everything i make is made up along the way, pretty much impossible to screw up, and the most amazing tasting food ever. oh wait, its about as healthy as it gets, too! i just started a couple days ago, so theres only a few things.. but it should help give u some ideas.. ive had bad luck following recipes too :]



http://blog.myspace.com/index.cfm?fu...20041029113747



i dont think u need to be a member to see that? also ppl with myspace should comment on the jounral with yer own foods so i can get some ideas!

I clicked your link and it said I need to be a member.

Same here. It specifically said "You Must Be a Member To Do That!" lol.

wait... I think I'm laughing for no reason. that wasn't funny..

well thats stupid. anyway, i just made lunch and it was some noodles with prego or whatever tomate sauce and tossed in frozen veggies + microwave. took as much time as a bowl of cereal to prepare.. just start simple, it still will taste amazing! and simple is often healthiest = D

Hehehe I'm a culinary student. I know the terms.



Cooking over high heat over a short period of time really can mean lots of things, but if the tofu is black on the outside and raw in the middle, THAT is SEARING. If it was sauteed--like thebelovedtree said--it would be lightly browned.

When I said "saute" I was referring to the tofu I cooked which was not cold on the inside. lol. And yes they were definitely no where near black.. just a tiny bit browned.

Now I am hungry and I want something seared

I've learned that any recipe that calls for blending tofu in a blender...always tastes awful. I don't like that nasty soy taste that takes over EVERY OTHER taste in the recipe. I was so excited when I saw a recipe to make the HIdden Valley Ranch from the packet...cuz i LOVE that stuff, but it requires buttermilk. So i made it with the tofu like it said to..and that was all you could taste. it was awful. *sigh* I'll keep on tryin'...

How about using soymilk mixed with a little vinegar to create buttermilk?

you can also use lemon juice in a ratio of about 3 tsp to 1 c. soymilk. it thickens up quite nicely.

SO not true. There are definitely a few nasty blended tofu recipes out there...but there are also a TON of awesome ones.



Tofu pudding from Tofu Cookery...Jo Stepaniak's Crock Cheese...Bryanna's tofu ricotta...oh man.