Tofu Experiences?

greenbee

I add silken tofu to tomato sauces for pasta, lasagne etc, and to ratatouille and vegetable stews. I also buy flavoured tofu in the health food shop (basil, red, smoked) to use in salads instead of cheese/chicken/egg.

I'm not vegan, or even vegetarian, but I do like the lightness of dishes made with tofu rather than meat (or even part tofu, part meat). However, it doesn't have a flavour of it's own, so needs to be cooked with interesting things and will add texture and depth.

seraphina

If you freeze it, and then defrost and cook normally, it takes on a totally different texture - kind of spongy, it's lovely. You can simmer it in stock for a bit, drain and freeze and you get tofu infused with the stock flavour.

tryingtoruletheworld

I like it fried until crispy with lots of ginger and garlic, then add a load of good soy sauce and cook for a few seconds until its coated the tofu without being too wet.

foxgloves

That's reminded me that somewhere I have very nice recipes for a Mediterranean tofu pasta bake and Indonesian tofu rice. I haven't cooked either of them for ages and think it's definitely time to look them out & get them back on the menu.

buxtonrabbitgreen

The vegetarians in my family like a stir fry, stirfry veg and boled noodles with tofu (couldren) marinated in a mixture of honey and soya sauce. Somone on here told me about the honey and soya sauce. It really does make a lovely stir fry and very quick too.
Years ago I used to make my own tofu from soya beans. It took ages and never tasted of anything either. The cauldren one is much nicer, though a lot more ezpensive.

Pink.

Hi trixybo,

There's an earlier thread with recipe ideas and links that may help so I've added your thread to it to keep the suggestions together.

Pink

Bettie

1) cut into pieces like a fish finger, soak overnight in brown vinegar. drain, either flour and batter it, or egg and breadcrumb it and cook as you would a fish finger, serve with tartare sauce and chips.
2) I have tofu "salt and pepper" in the Chinese for a starter and I think it's just pieces of tofu liberally sprinkled with salt and pepper and pan fried so the outside is crisp. very plain but I love the salty taste

alicebluegown

lolarentt wrote: »

Can't offer any great recipes but I can recommend the Cauldron 'marinated tofu'. Just stir fry with some onion (start with the onion and add tofu when it's softened/browned a bit) and finish with a decent Soy sauce, stuffed into a split pitta bread, or a wrap, with some salad - very tasty!

Agree with this - the marinated Tofu is really very tasty. Some Chinese restaurants do quite interesting things with tofu, there's one on the harbour front in old Portsmouth that does an excellent tofu dish.

kafkathecat

Hi
We eat loads of tofu but every time I see this thread my mind goes blank on what we do with it.
Here are some of the things we do: scrambled tofu with onion garlic and mushroom and any herbs or spices we feel like, cubed plain in sweet and sour or mild creamy curries or gumbo, fried until a bit chewy in a pasta sauce or stir fried rice, crumbled in stir fried rice, marinate it myself in kebabs. Smoked tofu is also lovely in risottos or pasta sauces.
K.