If you cook with tofu a ?

Re: If you cook with tofu a ?

• Soyager

  February 2010

  The best tofu for stir fry, for me, is extra-firm. Make sure you press the water out of it so it will crisp up.

  I don't recommend a stir-fry as the first tofu recipe, though. It's the simplest way to cook it, but it doesn't have much time to pick up flavor. I would suggest baking it, or even marinading it, then baking it.

  Google some recipes for marinades.

  My favorite baked recipe:

  Press water out of tofu. Cut into squares or rectangles. Toss with olive oil and rosemary. Bake on a parchment-lined tray at 400 for 20 minutes or until golden brown.
  

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• Ris1127

  February 2010

  Sounds yummo. Thanks! Can I bake it like I would normally bake chicken? I sometimes made a garlic rosemary chicken bake with brocolli, peppers, asparagus, and potatos. Mmmm.

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• reeni member

  February 2010

  Soyager:

  The best tofu for stir fry, for me, is extra-firm. Make sure you press the water out of it so it will crisp up.

  I don't recommend a stir-fry as the first tofu recipe, though. It's the simplest way to cook it, but it doesn't have much time to pick up flavor. I would suggest baking it, or even marinading it, then baking it.

  This. although if you really want to use it in a stir-fry, cubes are better than strips; you can marinate them in the stir-fry sauce for a little bit so they pick up both color and flavor.

  That being said, my favorite way to eat tofu is breaded and fried... specifically the one that comes in the tube, then you slice it a bit thick and bread it before panfrying... it's sort of like fried goat cheese or mozzarella but not as rich. Vegetarian but not the healthiest!
  

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• Soyager

  February 2010

  Ris1127:

  Sounds yummo. Thanks! Can I bake it like I would normally bake chicken? I sometimes made a garlic rosemary chicken bake with brocolli, peppers, asparagus, and potatos. Mmmm.

  Tofu is an interesting beast. It will pick up the flavor of whatever it is in/next to (sometimes good, sometimes bad). It probably won't bake the same as chicken in a bake like that. The veggies have too much water and will make the tofu mushy. (I don't mind tofu mushy, but I like tofu! However, the texture is usually what turns people off, so if you can eat it crispy at first, it's much easier to make the transition!)
  

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• Alibean

  February 2010

  I also bake my tofu.  If you freeze it first then let it defrost, it will pick up the marinade a little better.  Then press the water out of it.  I usually marinate mine w/a mixture of sesame oil, maple syrup and tamari or soy sauce.  I cut it into little strips b/c I like mine sliced thinner.  
  

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• Ris1127

  February 2010

  Thanks for the advise ladies! I've found a few good veg websites that has helped me so far, but I know I'll ask a ton more questions here! There's nothing like personal experience! Soyager, thanks for the crispy/mussy warning. Your reciepe sounds great I'm going to try it tomorrow. Also thank you for sharring your blog and veg website. I've really enjoyed reading it and it's answered a lot of questions I had, and calmed my fears if how hard it was going to be to be totally vegan. It made me relize it's hard, but easier than my mind had made it.

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