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Tofu

post #1 of 9
12/17/06 at 7:02pm
Thread Starter 
I grew up eating tofu but didn't fully enjoy it until adulthood. Pretty much when the silken type came out. I generally won't eat regular tofu. So my questions are, what kind do you prefer, why, and how do you like to eat it?
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post #2 of 9
12/17/06 at 7:23pm
Marinated in ponzu, sesame oil, garlic and pepper- then fried until it's slightly crisp. That was my lunch today as a matter of fact. :lips:
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post #3 of 9
12/17/06 at 7:46pm
I want to try something with tofu but my wife says she will not even try it. How thick do you cut the tofu for your method of cooking (described) and is it a quick high heat fry method or something less vigorous? I'll surprise her with your recipe and see if she truly refuses to try it.
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post #4 of 9
12/17/06 at 8:01pm
I buy the box of extra firm silken tofu. I drain it and cut it into four-6 slices before marinating it. I film the non-stick pan with vegetable oil and cook it slowly until it starts to brown on the edges. Turn and allow to brown the other side. The finished tofu has the texture of cooked egg whites but with more flavor.

This is how I do it; I'm sure there are other methods.
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post #5 of 9
12/17/06 at 11:53pm
I'm a big fan of smoked tofu, cubed and sauteed with brocolinni, mushrooms, shallots and lemon. I serve this with fried cashew rice balls.

Regular tofu I like to slice 1 cm thick then bake in the marinade until it is all soaked up. Gives a much firmer texture and better flavour. After removing from the oven you can chill and then reheat when needed, either sliced into batons for stirfry or you can use whole slices deep fried for salads, tofu "burgers" etc. My usual marinade is OJ, tamari and ginger.
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post #6 of 9
12/18/06 at 12:50am
I am a fan of tofu / beancurd. :lips:

If you are keen on cooking tofu chinese-styled, I have some recipes in my site.

Tofu with Minced Pork

Japanese Tofu with Braised Mushrooms and Wood-Ear Fungus

Kiam Chye Tofu Soup (Preserved Salted Vegetable with Tofu Soup)

Beancurd with Minced Pork (different style from the 1st one above)

Simple Tofu with Dried Prawns
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post #7 of 9
12/18/06 at 6:29am
One of the best dishes containing tofu is Mapo Dofu, a spicy Szechwan dish. Absolutely delicious.
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post #8 of 9
12/18/06 at 6:32am
I love all types of tofu. They are:

1. Very soft eaten hot or cold in dessert with a thick syrup either plain or with lotus seeds.
2. Silken tofu diced and stir-fry with ground meat, chopped chillies and light soya sauce and most of the dishes that pablopabla have posted.
3. Semi-hard tofu used in Tauhu Goreng (a Singaporean/Malaysian specialty) and prawn or vegetable fritters or even fried and served with garlic and chilli sauce.
4. Hard tofu used to cook with vegetables like leeks, snow peas etc.
5. Dried tofu stick, fried and used as a garnish for Fried Vermicelli.
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post #9 of 9
12/19/06 at 6:42am
how about Deep fried Tofu?

INGREDIENTS:
  • 1 pound medium or firm tofu
  • 3 - 4 tablespoons cornstarch or flour, as needed
  • Oil for deep frying, as needed
PREPARATION:

Directions for Deep fried Tofu:

Drain the tofu.
Cut the tofu into 4 large triangles or cubes as desired.
Roll the tofu in the cornstarch or flour.
Heat wok and add oil for deep frying. When the oil is heated to at least 350 degrees F., carefully add 2 tofu pieces into the wok.
Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu. Serves 4.
Serve with Soy-ginger dressing, Sweet and Sour Sauce, or Chinese-Style Peanut Sauce.

In addition,You can get more from my site,
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