New Gourmet Food

Amanda asked:


I am a vegetarian and have been for years. I love eating tofu in dishes at restaurants, but whenever i have tried to cook it on my own, it doesn’t turn out. What consistency of tofu should I use for what kind of dish? Also, any favorite, tried-and-true recipies would be great. Thanks!

Abigail

2 Responses to “Anybody have good recipies/advice for cooking tofu?”

1. Julian Says:
   January 11th, 2010 at 3:59 pm

   Connor

   THE NIGHT BEFORE:::::::::::::::::::

   First of all, get the firm tofu, open and place in a strainer or sieve and cover with cheesecloth.Place a weight on the cloth (can tomato sauce) and if you see liquid coming from the tofu, the weight is fine. If not, add a little more weight keeping it square so the tofu holds it’s shape and refrigerate. In morning, remove weights and cut tofu into cubes which I like or shapes that you want.

   Marinades: Consistency of water, soy sauce, juices, etc
   *****if any thicker like oil, tofu will not absorb the liquid

   Marinades:
   Mix soy sauce, ginger,white wine,sesame oil. Taste and adjust seasonings to your liking.

   Marinate the tofu in base for 1/2-3/4 hours.

   In a hot pan, add a little olive oil (not deep frying) , drain tofu and cook till golden brown.

   And the rest you can do and have fun:if you make mistakes, eat them

   Varieties of tofu use: cake frosting, shakes

2. Allison Says:
   January 12th, 2010 at 6:10 pm

   Nathaniel

   tofu is best when strained and in my opinion, when frozen and thawed again. i usually add it to rice and add stir fry veggies. ive also baked it and grilled it.
   tofu has a tendency to cook well on the outside and not well on the inside so slice it pretty thin and flavor accordingly. give it a little extra salt ( sea salt is best and most healthy) bc tofu has no true flavor of its own.