Tofu Experiences?

Loadsabob · 11 May 2005 at 12:28PM

Hello everyone, I'm sure there are discussions of tofu in here somewhere, and I am working my way through...please forgive me if I am overlapping on another thread.

However, I have found mentions on here of tofu as a good meat substitute, and for me as a veggie, it's a really good source of protein, and yet I've never got into the habit of using it, never managed to develop a liking for it.

I wondered whether anyone would like to share their preferred uses of tofu? Because I have TRIED, and plan to keep trying, but so far have found very little I can do to make it a tasty alternative to Quorn...

The plain tofu I find too bland, and doesn't seem to soak up flavours as it should. I used to try it for bolognese, frozen, thawed and crumbled, because when thawed its texture is different to when it's fresh.

Recently I bought the smoked type, but it was such a delicate smokey flavour (being actually smoked, not artificially flavoured!), and I then fried it in strips, in olive oil, garlic, paprika, black pepper, herbs and butter!!! Bang go the health benefits, but it was almost tasty!

So - any thoughts or ideas on this "perfect food"????

bugs · 11 May 2005 at 4:56PM

I soak it for a while (even overnight or if you're cooking it that evening, put it on to soak the second you get in) in plenty of flavours (wine, soy sauce, crushed garlic, ginger, shallots, spices).

Lift it out of the soaking liquid and add the liquid to your stir fry at the end.

Add it to a frying pan with the onions for a stir fry, so that it starts to get a coating and a bit of bite from the start, and add the other ingredients as you go through.

I have some soya flour and intend to have a go at making it soon. Can anyone tell me where I can buy round tuits in bulk?;)

I read somewhere that the goodies in garlic become more accessible if you first crush it and second leave it for about 15 minutes before using/eating. You might want to check up on that, but I thought it was worth mentioning in this case.

I really like the texture in stir fries like this but don't use it for anything else - lentils make a nice shepherds pie or pasta sauce and kidney beans for chillis. Some people use it for "vegan scrambled eggs"...

Sarahsaver · 11 May 2005 at 8:32PM

if you freeze tofu it makes it more dense when its defrosted. If I use it i usually quickly deep fry it first.
you can get a round tuit from https://www.hawkin.co.uk !!!

HappySad · 12 May 2005 at 10:29AM

I use tofu in a Japanese miso soup. Boil water in a large pot and add lots of mushroom, grilled sausages cut into slices, onions, tofu cut into medium chunks and 1-2 tablespoon of miso paste (accourding to your taste). Heat until all ingrediance is cooked. This is great!!! I have this almost every week.

Loadsabob · 12 May 2005 at 1:28PM

Great tips so far -

bugs: I should definitely be soaking it longer than I have been! good luck making it, I'd be interested to hear how that goes! Yes, I love lentils and beans in things, and Quorn for sausages, roasts and burgers. It's really just tofu that I seem to have not got on well with to date!

Sarahsaver - deep fried sounds interesting!

Happysad, that soup sounds lovely I will give it a go, as miso is something I've not used before, and it's supposed to be very good for you!

HappySad · 12 May 2005 at 2:43PM

Hi Loadsabob,

Yes miso paste is very good for you.

For everyone
Do you have any recipes for soya chunks. I have just found out that this is high in protein and is very good for you.

pinkyler · 12 May 2005 at 10:38PM

I normally use fresh tofus only as they are cheaper, have tougher skin compared to the ones in cartons, and taste nicer.

You can cut the tofu into little cubed pieces and mix it with your normal stir-fry.

You can also use tofu in soups (not the creamy thick onces, but the light soups like stews & broth kinds) - especially good in Thai dish called Tom Yam

You can cut the tofu into mini triangles, and deep fry. Also boil a selection of vegetables; carrots(sliced,cubed,long strips), white cabbage(shredded), green beans(sliced), spinach, potatoes(cubed,sliced,chunks), Beansprouts.
Serve these vegetables & fried tofu triangles with peanut sauce. Yumm!

I think that's about it. Happy cooking

Loadsabob · 16 May 2005 at 1:29PM

HappySad wrote:

For everyone
Do you have any recipes for soya chunks. I have just found out that this is high in protein and is very good for you.

I don't have any recipes to hand, but I have used the savoury chunks (the brown ones) in dishes where beef is called for - mainly curries, but could also work in stews and things I think. I soak the chunks in stock and seasoning before adding to the dish. I've found it nice and chewy in texture.

bluemoon_3 · 16 May 2005 at 4:24PM

This is my favourite tofu recipe: http://vegweb.com/recipes/tofu/3808.shtml

Vegweb is a great place for veggie recipes, and there's whole tofu section in the recipe directory: http://vegweb.com/recipes/

Loadsabob · 16 May 2005 at 4:59PM

Bluemoon - I really enjoyed browsing that site, thank you for the recommendation.

Just thought I'd add that there is a recipe for tofu bacon that I am going to have to try out, now. Surely not the healthiest way to enjoy tofu, but certainly one which caught my eye! I don't "crave" bacon, but I do buy a commercial veggie style one which I serve crispy with macaroni cheese, and if I could do something with tofu instead, it would save money and contain no strange additives!

Much appreciated...and great to have your favourite recipe as a suggestion, which I will also try.

bluemoon_3 · 16 May 2005 at 5:19PM

Loadsabob:

No problem.

I'd also second the suggestion to freeze-and-defrost tofu for a different, "meatier" texture. Try it this way a couple of times - you'll soon learn which way you prefer it in different recipes.

And a little nutrition tip too

: check the label and see if you can get tofu that has used calcium (usually listed as calcium carbonate or some such) as the setting agent. It's a *fantastic* source of calcium. The alternative setting agent is nigari, which doesn't have the same benefit. The Cauldron Foods brand, which is what you usually find in the supermarkets, is calcium-set.

Tofu is also labelled beancurd in oriental shops - my step-mum buys it packaged as deep-fried cubes, like the kind you'd get in a chinese takeaway dish.

(In case you haven't guessed, I do love tofu.

)

pinkyler - where do you find fresh tofu?

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Tofu Experiences?

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