Anybody have any Tofu ideas?!
I'm new to the world of tofu and I don't know a lot about it or how to cook it / use it in recipes!. ANY SUGGESTIONS will be appreciated!. Thanks!.Www@FoodAQ@Com
Answers:
Preparing Instructions
Marinating
Marinating tofu is one of the many ways of flavoring it!. When a recipe instructs you to marinate tofu and it does not tell you the tofu texture or hardness to use, we recommend using a regular firm or extra-firm tofu!. If you are marinating for less than one hour, it can be done at room temperature covered with wax paper, paper towels, or a towel!. However, for longer periods of time, marinating should be done in a tightly-covered container in the refrigerator to prevent bacterial growth and spoilage!.
Frozen and thawed tofu absorbs marinades faster than unfrozen tofu!. In fact, if the marinade is thin, you may only need to quickly dip the tofu in the sauce on each side for it to be fully absorbed into the tofu!. However, if the marinade is thick, the tofu may still require several hours or even overnight to absorb the marinade fully!.
Cooking
Tofu can be mashed, blended, whipped, ground, crumbled, marinated, simmered, steamed, baked, broiled, sautéed, barbecued, fried, or deep-fried!. Basically, you can do anything to it!. Use your imagination and creativity!. Remember, tofu has very little flavor of its own, and it will pick up the flavors of the ingredients it is cooked with!. also remember that tofu can be so soft and creamy that it melts away in the dish, or so firm and leathery that it takes a bit of chewing!. Choose your flavors and textures!.
Tofu may not only look like a sponge, but in some cases it actually acts like a sponge!. If you have gone through some time and effort to remove the water from your tofu (i!.e!., to make it firmer or to maximize the flavor of a marinade), don't put it back in water or other liquids such as soup stocks!. The tofu "sponge" will absorb liquid and drastically dilute the marinade and return the tofu's firmness to its original state!.
In a soup or stew, you can "lock-in" the flavor of a marinated tofu by first cooking it with a little oil!. Deep frying, pan frying, or covering with a non-stick cooking spray and broiling are all methods that may be used!. If this locking-in process is skipped, the tofu's flavors will have a tendency to be leached out by the soup or stew broth!.Www@FoodAQ@Com
Marinating
Marinating tofu is one of the many ways of flavoring it!. When a recipe instructs you to marinate tofu and it does not tell you the tofu texture or hardness to use, we recommend using a regular firm or extra-firm tofu!. If you are marinating for less than one hour, it can be done at room temperature covered with wax paper, paper towels, or a towel!. However, for longer periods of time, marinating should be done in a tightly-covered container in the refrigerator to prevent bacterial growth and spoilage!.
Frozen and thawed tofu absorbs marinades faster than unfrozen tofu!. In fact, if the marinade is thin, you may only need to quickly dip the tofu in the sauce on each side for it to be fully absorbed into the tofu!. However, if the marinade is thick, the tofu may still require several hours or even overnight to absorb the marinade fully!.
Cooking
Tofu can be mashed, blended, whipped, ground, crumbled, marinated, simmered, steamed, baked, broiled, sautéed, barbecued, fried, or deep-fried!. Basically, you can do anything to it!. Use your imagination and creativity!. Remember, tofu has very little flavor of its own, and it will pick up the flavors of the ingredients it is cooked with!. also remember that tofu can be so soft and creamy that it melts away in the dish, or so firm and leathery that it takes a bit of chewing!. Choose your flavors and textures!.
Tofu may not only look like a sponge, but in some cases it actually acts like a sponge!. If you have gone through some time and effort to remove the water from your tofu (i!.e!., to make it firmer or to maximize the flavor of a marinade), don't put it back in water or other liquids such as soup stocks!. The tofu "sponge" will absorb liquid and drastically dilute the marinade and return the tofu's firmness to its original state!.
In a soup or stew, you can "lock-in" the flavor of a marinated tofu by first cooking it with a little oil!. Deep frying, pan frying, or covering with a non-stick cooking spray and broiling are all methods that may be used!. If this locking-in process is skipped, the tofu's flavors will have a tendency to be leached out by the soup or stew broth!.Www@FoodAQ@Com
i'm a tofu lover, specially the Japanese style and Chinese style - try this recipe
Braised Japanese Tofu with Vegetables
One cake Japanese tofu
1 medium green pepper
1/4 black mushroom
1/4 cup snow peas
1 small carrot
1 egg white
Corn starch mix (1 tsp corn starch and 3 tsp water)
Some green onion
1 teaspoon diced ginger
1 teaspoon salt
1 teaspoon sugar
1 tablespoon low sodium soy sauce
1 cup corn starch
Cut the cake of tofu into about 27 small pieces
Cut the all vegetables into small pieces
Coat tofu with corn starch and egg white for deep dry!. Heat the oil in a preheated pan/wok!. Add the tofu and fry for about 2 minutes until it turns slightly golden
Pour out most of the oil and keep about 3 tablespoons!. Add garlic, ginger, green onion and all prepared vegetable!. Stir fry and add salt and soy sauce!.
Add Tofu and stir slightly for about 2 mins!. Add sugar and chicken stock (if any)!. Mix well!.
Serve with rice!.
Www@FoodAQ@Com
Braised Japanese Tofu with Vegetables
One cake Japanese tofu
1 medium green pepper
1/4 black mushroom
1/4 cup snow peas
1 small carrot
1 egg white
Corn starch mix (1 tsp corn starch and 3 tsp water)
Some green onion
1 teaspoon diced ginger
1 teaspoon salt
1 teaspoon sugar
1 tablespoon low sodium soy sauce
1 cup corn starch
Cut the cake of tofu into about 27 small pieces
Cut the all vegetables into small pieces
Coat tofu with corn starch and egg white for deep dry!. Heat the oil in a preheated pan/wok!. Add the tofu and fry for about 2 minutes until it turns slightly golden
Pour out most of the oil and keep about 3 tablespoons!. Add garlic, ginger, green onion and all prepared vegetable!. Stir fry and add salt and soy sauce!.
Add Tofu and stir slightly for about 2 mins!. Add sugar and chicken stock (if any)!. Mix well!.
Serve with rice!.
Www@FoodAQ@Com
tofu, (lso known as soybean curd) is a soft, cheese-like ingredient made from soy milk and is a dietary staple throughout Asia as well as being an invaluable ingredient for vegetarians and vegans due to its richness in high-quality protein as well as having a good source of B-vitamins and iron!. But that's not all !. It is low in saturated fat, contains no cholesterol, is very low in sodium and is an excellent substitute for many dairy products, especially useful for those with a lactose intolerance!. Altogether, tofu is a nutritious, healthy and valuable protein source for everyone!.
tofu is bland and has no flavour, however it picks up on flavours and marinads very easily!. It has a lovely texture and can be adapted to use in almost all recipes!.
you could make tofu kebabs with sesame or crushed roasted peanuts and sweet chili sauce!.!. use it in stirfry in an oyster sauce for example (available from the international food section)
check out these good websites:
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
http://www!.bbcgoodfood!.com/search!.do!?fil!.!.!.
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
http://www!.recipes4us!.co!.uk/Tofu%20Recip!.!.!.Www@FoodAQ@Com
tofu is bland and has no flavour, however it picks up on flavours and marinads very easily!. It has a lovely texture and can be adapted to use in almost all recipes!.
you could make tofu kebabs with sesame or crushed roasted peanuts and sweet chili sauce!.!. use it in stirfry in an oyster sauce for example (available from the international food section)
check out these good websites:
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
http://www!.bbcgoodfood!.com/search!.do!?fil!.!.!.
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
http://www!.recipes4us!.co!.uk/Tofu%20Recip!.!.!.Www@FoodAQ@Com
You can cook soup with it or try frying the tofu and it tastes great when dipped in ketchup or chilli suaceWww@FoodAQ@Com
mariniting toufu always tates nice also cooking it with a veggie stir fry and toufu burgers are good as wellWww@FoodAQ@Com
Cut it up into small slices and marinade it in BBQ sauce for several hours, then fry & serve with a healthy side dish!. Www@FoodAQ@Com