I need some tofu recipes. I just got a container of "firm" tofu at the farmer's market and I've never had any luck with cooking with tofu. The tofu always ends up looking like scrambled eggs.
Advise please.
And don't be shy because only Christa, Sue Anne, Patrick, Lisa and Julie are reading this.
5 comments:
This one is delicious!!
http://www.fatfree.com/recipes/tofu/tomato-tofu-rice
PL
p.s. I have never had that recipe, i just looked up to not be shy!
http://www.101cookbooks.com/archives/baked-artichoke-dip-recipe.html
I've made this multiple times now and it's great. I've also added spinach. Do I win something if you choose my recipe?
JM
i think the key is to get extra firm and NOT silken. i make miso soup with tofu a lot. also if you put it in b.w two towels for about 30 mins before cooking it, that helps pull out the moisture (lessen the scrambled egg factor). another thing that sally does is season it, broil it in the oven prior to (or only) cooking in a recipe (also to draw out moisture). word up. ljb
I make stirfried eggplant with hot pork sausage, Christa's dish, and add half the sausage and use tofu instead.
wan
no.way. i am on a major tofu kick.
here is what i have learned so far.
you have to buy firm tofu, slice it into slabs then put paper towels b/t the slabs and lay a plate on top for 10mins. that gets the extra water out and it will cook better.
-it is hard to brown tofu but if you can do it it tastes better.
recipes
-tofu thai coconut curry
-saute garlic, ginger in sesame oil. add some soy sauce after a few mins, throw in chunks of tofu and then some bok choy or broccoli. serve over rice
-coat some tofu in bbq sauce then brown in oven. serve with veggies and potatoes.
of course i love the tofu smoothies too.
xta
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