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Discussion Starter · #1 ·
So far, so good. I occasionally still have meat cravings, so I eat a meat substitute instead.<br><br><br><br>
Although...tofu and me are not clicking. Maybe I'm not preparing it right. I've marinated it overnight, then cooked it up in a stir fry.<br><br><br><br>
It still tasted bland. I dont get it. Is there something I could marinate it in that makes it taste good?
 

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Congrats! woo hoo!! <img alt="" class="inlineimg" src="/images/smilies/hamster.gif" style="border:0px solid;" title=":hamster:"><br><br><br><br>
As for tofu, maybe someone else will come along with good advice. I'm not a great cook. <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 

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Hi! Congrats for going this long as veg!<br><br><br><br>
When you prepare the tofu, do you press it before marinating it? Tofu tends to retain the water that it is stored in, which makes it difficult to absorb anything else unless it is pressed out of it.<br><br><br><br>
How else have you tried preparing it? I am not a big tofu fan myself so I cook it up as "scrambled" tofu as I've found that it absorbs spices better than marinades.<br><br><br><br>
You can also buy tofu that is pre-flavoured, such as herb-tofu which I find has more of a kick to it.
 

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Discussion Starter · #5 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nigel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
what have you tried as a marinade? What flavors do you like?</div>
</div>
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It was a Teriayki sauce that was made for Tofu.<br><br><br><br>
I'm pretty open to any flavors. I'll try anything once.
 

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Discussion Starter · #6 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Starblossom</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hi! Congrats for going this long as veg!<br><br><br><br>
When you prepare the tofu, do you press it before marinating it? Tofu tends to retain the water that it is stored in, which makes it difficult to absorb anything else unless it is pressed out of it.<br><br><br><br>
How else have you tried preparing it? I am not a big tofu fan myself so I cook it up as "scrambled" tofu as I've found that it absorbs spices better than marinades.<br><br><br><br>
You can also buy tofu that is pre-flavoured, such as herb-tofu which I find has more of a kick to it.</div>
</div>
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Okay, thanks!<br><br><br><br>
I'll try both ideas. <img alt="" class="inlineimg" src="/images/smilies/broccoli.gif" style="border:0px solid;" title=":bobo:">
 

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Discussion Starter · #8 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nigel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
did you press the tofu first? That makes it more spongey so it can suck up the marinade.</div>
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How do I press tofu?<br><br><br><br>
Do I basically smush it down until its no longer a block? Do I break it up into crumbles or something?
 

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Woohoo, congrats!! Tofu is an acquired taste. Some of us have been veg for years and years and still don't like it. The only way I actually like tofu is deep fried and in chinese food.
 

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I'm not a tofu fan either. Plus I'm not a great cook <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"> but congrats <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Congratulations!<br><br>
I buy sachets of "flavour it" stuff for my tofu. I don't know what's available where you are, but this stuff is basically a glaze/marinade for meat. It comes in flavours like chinese, garden mint, hot and spicy, barbeque - I just cube the tofu, but the tofu and glaze in a plastic bag, shake it around, and pan fry.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>JesGuy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
How do I press tofu?<br><br><br><br>
Do I basically smush it down until its no longer a block? Do I break it up into crumbles or something?</div>
</div>
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Slice it into 8 pieces, lay it on a counter (spread out), put a cutting board on top of it and weigh it down with a gallon jug of water or a kitchen-aid or something heavy. wait about a half hour then pat it dry. Use extra-firm tofu when you do this.
 

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I have been vegetarian for 6 years and have never cared for tofu, except as a dip or in desserts. I prefer seitan, (a wheat glueton protein), and tempeh, to tofu. However I have not allowed the water to drain from it completely, so I will have to try that. Whenever I've made tofu stir fries the tofu has had that unpleasant slimy texture. Maybe that's been my problem.
 

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Congrats on being veg! <img alt="" class="inlineimg" src="/images/smilies/broccoli.gif" style="border:0px solid;" title=":bobo:"><br><br><br><br>
I like to bake my marinated tofu because it really seals in the flavor, plus it gives tofu a chewy texture. I usually marinate overnight in a mixture of soy sauce, sesame oil, freshly chopped garlic and ginger, and sweetener (agave nectar or maple syrup, usually). Then I bake it for about an hour, flipping once, in a 350 degree oven. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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I press tofu by cutting it in to 6-8 slices, setting them on a dish towel, setting another dish towel on top, and then putting heavy stuff on it, like books and cases of water.
 

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Congratulations! I used to hate tofu as well, but now I eat it pretty much every day. My biggest problem with it used to be the texture, so if that bothers you, tofu scramble is a great idea because it completely changes the texture and makes it a lot less intimidating. My favourite tofu dish, though, is General Tao's Tofu from vegweb.com: <a href="http://vegweb.com/index.php?topic=8769.0" target="_blank">http://vegweb.com/index.php?topic=8769.0</a> (Someone posted the recipe in here as well a little while ago.) The recipe is a lot simpler than it looks, and it is sooooo yummy. Good luck on your tofu journey!
 

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Congratulations!!!!<br><br><br><br>
Try the pre-baked tofu. These tend to be a bit firmer and can be purchased already marinated with flavors such as five-spice, thai, itailan herb, etc.<br><br><br><br><br><br>
Good luck!
 

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Congrats <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
I've been vegetarian for about 11-12 years now and I've *just* started to like tofu. So don't feel bad if you don't like it right away. For me it was something I just had to keep exposing myself to in order to get used to the flavour. Now I really like it. I made some really yummy tofu the other day. First, you have to press it, like Nigel and Meatless have explained. I usually cut it into eight (to get in even slices, cut in half, then in half again, etc), lay it on some paper towel and press some paper towel on it and keep doing that until it's mostly dry.<br><br><br><br>
The other day I played around with a marinade and this is what I did:<br><br><br><br>
I made some veg 'chicken' bouillon at double strength (1 cube in one cup of water instead of 2 cups). I added some (1-2 tbsp) low sodium soy sauce and sprinkled in some spices: curry powder, ginger, and some 'fajita seasoning' (found it in the spice aisle, and it has no sodium, which is great). I thought it would be a strange combination but it turned out great. I let it sit overnight, then I sprinkled some more of the seasoning on top, placed them seasoned side down in a heated pan with a touch of oil, added more seasoning on top (the unseasoned side) and flipped them wehn they had browned a bit. These were really tasty, even better the next day, and GREAT on sandwiches! I can't wait to make more <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br><br><br>
ETA: If you don't like the texture, try freezing the tofu first - just toss it in the freezer in the package for a day or two and then put it in the fridge to thaw. Also, make sure you get the extra firm kind, and try different brands - some are firmer than others (I like the White Wave kind int he red package)
 

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I never marinate tofu - I just put it in last, surrounded by spicy, flavorful bits.<br><br><br><br>
A typical meal might include stir fried chopped zuccini, Onion, garlic, peppers and broccoli and cubes of tofu over rice with a curry sauce. Or, simpler, just Miso Soup with tofu, scallions, and rice noodles.<br><br><br><br>
The tofu retains it's mild flavor, but - it goes well with the other ingredients. This is how I've had it prepared in asian meals, as well. The idea of pretending it's a meat substitute, or somehow "Westernise" the taste, weirds me out a bit.
 
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