Tofu help needed.

[cesare]

Hello! Do you like tofu?

I didn't think I did, much, but I sampled some lovely stuff from the chinese on Saturday

 

[sojourner]

You OK now? I hate the prickly behind eyes feeling in public-I did it once when told off my my boss for a really tiny thing-she wasn't even that annoyed

I'll be okay when a) I get home and b) my FUCKING receptionist decides to haul her arse back into work and do her own fucking job and lets me do mine.

*deep breaths*

 

[cyberfairy]

I didn't think I did, much, but I sampled some lovely stuff from the chinese on Saturday

When I make it, it resembles dissolving rubber ends of pencils but going to persevere one more time because thinking about it is getting my mind of the things I really need to be doing

 

[cyberfairy]

I'll be okay when a) I get home and b) my FUCKING receptionist decides to haul her arse back into work and do her own fucking job and lets me do mine.

*deep breaths*

Tell her she looks fat

 

[cesare]

When I make it, it resembles dissolving rubber ends of pencils but going to persevere one more time because thinking about it is getting my mind of the things I really need to be doing

I've never tried making anything with it

 

[crustychick]

Have never tried baked tofu, so I’d be interested to hear what it was like – and what recipe you used

(sorry for sparking a quorn/tofu debate )

 

[cyberfairy]

Have never tried baked tofu, so I’d be interested to hear what it was like – and what recipe you used

(sorry for sparking a quorn/tofu debate )

That's fine-it's a more sparky tofu thread than normal! Now with added punctuation. This is the recipe I'm going to try but rubbish at following recipes so will probably ignore recipe, add lots of unsuitable stuff, cook at wrong temperature then sulk when it's rubbish.

* 1 lb. extra-firm regular tofu (NOT silken)
* about 1/8 cup soy sauce

Preheat oven to 375 F.

Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.

Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near the end.

 

[sojourner]

Tell her she looks fat

I would never say that to anyone, least of all my 18 year old receptionist!! She'd probably break right in front of me!!

 

[perplexis]

Baked tofu is wicked.
Chop block into thick strips.
Place on lightly-greased sheet, pour some marinade over it (soy sauce/tamari is a good start), bake for about 20 minutes, turn and bake for another 20 minutes.
Done!
You now have firmed-up tofu which won't fall apart and can be used for stuff.
Although, if you have "silken" tofu then I don't know what you'd do with that apart from chop it into tiny cubes and put them in miso or something.

e2a: or follow post 67.

 

[cyberfairy]

Baked tofu is wicked.
Chop block into thick strips.
Place on lightly-greased sheet, pour some marinade over it (soy sauce/tamari is a good start), bake for about 20 minutes, turn and bake for another 20 minutes.
Done!
You now have firmed-up tofu which won't fall apart and can be used for stuff.
Although, if you have "silken" tofu then I don't know what you'd do with that apart from chop it into tiny cubes and put them in miso or something.

e2a: or follow post 67.

This is the sort of post I was after-Thankyou Don't think it is silken tofu. I don't want chinese anymore, just want to drink wine and panic about job interviews all night

 

[subversplat]

Silken tofu is great for making faux-dairy desserts.

Get one block of silken, add 50g of cocoa powder, a decent splash of soy milk and sugar to taste, blend then chill and you've got a perfectly servicable choccy pudding

Anyway, back to baked tofu;

If you slice your tofu quite thinly horizontally (so it makes 4 or 5 slices the size of the whole block, iyswim) before marinading and baking as above, you can wrap them and chill them for use as ready made slices in sandwiches.

 

[cyberfairy]

Silken tofu is great for making faux-dairy desserts.

Get one block of silken, add 50g of cocoa powder, a decent splash of soy milk and sugar to taste, blend then chill and you've got a perfectly servicable choccy pudding

Anyway, back to baked tofu;

If you slice your tofu quite thinly horizontally (so it makes 4 or 5 slices the size of the whole block, iyswim) before marinading and baking as above, you can wrap them and chill them for use as ready made slices in sandwiches.

Ooh yum-trying to cut down my enormous cheese consumption at the mo so that would be good.

 

[perplexis]

Silken tofu is great for making faux-dairy desserts.

Get one block of silken, add 50g of cocoa powder, a decent splash of soy milk and sugar to taste, blend then chill and you've got a perfectly servicable choccy pudding
...

But what is it actually for?
edit; hmm, mostly deserts, it seems.

 

[Herbsman.]

Silken tofu is great for making faux-dairy desserts.

It's also excellent for making 'mayonnaise' which you can then use to make potato salad.

I cannot remember the recipe but it involves mixing vinegar with the tofu and blending it until smooth. Maybe it had olive oil in too (not extra virgin but the one with the least flavour).

 

[Shippou-Sensei]

Fox noodles?

so called for the foxes love of all things fried tofu

see also inarizushi

which i also love.... comical pattern i know

 

[dada]

tofu is lovely.
it can be a main dish on its own.
it's underrated as solely a veggie's food.
meat eaters should enjoy it too.

tofu in miso soup, yum
tofu skin on inari sushi, yum
deep fried tofu beneath natto (fermented soy beans), yum
and that's just the japanese style.
not to mention the chinese and korean cookings...

 

[gaijingirl]

tofu is my favourite food. So very versatile and yum.