Tofu....who eats this

“I have never eaten any Tofu that I am aware of. I have some Stir-Fry rice noodles that calls for chicken, shrimp, veggies or Tofu. While I was at the store I thought I would check it out. With the package it was in I couldn't really tell what it even looks like. It just said to drain it and you could get it in a block or chunks with varying firmness?
I realize it is a soy product but what does it taste like and what else would you use it in.”

“I have had it several ways, but still can't stand the stuff. And it gives me wicked gas...”

“I use tofu sometimes, it tastes like whatever you cook or mix it with. My son is the only person I ever saw eat it plain.

Tempeh is really good stir fried.”

“Hey Ewker. Tofu is fermented bean curds if I recall correctly. The beauty of it is that it accepts pretty much any flavor that you expose it to. Therefore if you stir fry it, it accepts the stir fry flavoring very much like any marinated meat would. Make sure that you get the extra firm if you wish to stir fry it or grill it, just holds together much better. My sister was a vegetarian for a few years, hence my first exposure to it, but I do have it from time to time especially if I am cooking for a group that has someone that is vegetarian.”

“I prefer the firm Tofu. Cut it into tiny chunks and marinate it with whatever you think would taste good. Marinate for 1-2 hours out or overnight in the fridge.

Stir frying with it is a favorite of mine. I've had a vegan lasagna with it also.

The biggest problem with Tofu is it doesn't really come packaged for one and it doesn't keep well.
last edited: 3/05/06 12:59:45 PM”

“About the only way I can stand the stuff is when it is chopped fine and used for a cottage cheese substitute in lasagna.”

“I am waiting for someone to say "It taste like Chicken"..lol”

“I think the firm tofu is more "meat" like in texture.”

“http://www.foxnews.com/story/0,2933,144326,00.html


http://50connect.co.uk/index.asp?main=http%3A//50connect.co.uk/50c/articlepages/health_index.asp%3Fsc%3Dhealthyeating%26aID%3D14056
last edited: 3/05/06 1:08:08 PM”

“Tofu tastes like tofu, duh. ;-)

It's not bad.
I used to buy tofu tacos from a vendor at work for lunch. They were damn good.”

“Try ordering it in a restaurant to get an idea of some of the possibilities. Chinese restaurants often have it featured in dishes and soups.”

“I have had the firm tofu diced small in a stew/gumbo. It's pretty tasteless (or not very good) on it's own, but in the stew it just took on the stew flavor. I think that's the attraction: it provides a lot of protein and make a decent filler in some dishes.”

“We call it Toad Food in our family and still eat it. :D”

“I like tofu but I don't eat it often except in chinese food.”

“I call it "Toe food".............”

“I've used it in stir-fry a few times. I like it, but my wife does NOT! lol”

“I love tofu!!!!!!!!!!! :)”

“It is really good in hot and sour soup.”

“tofu is really good fried....

I like tempeh to :)”

“Hot and sour soup is a major favorite of mine. I have it nearly every time I eat chinese. That and Kung Po chicken.”

“I thought tofu was the same thing as white modeling clay.”

“".....used for a cottage cheese substitute in lasagna."

That just ain't right!!

Can't y'all get Ricotta in Kentuck??”

“Ricotta tastes nasty. Hate the stuff. I love cottege cheese though :)”

““".....used for a cottage cheese substitute in lasagna."

That just ain't right!!

Can't y'all get Ricotta in Kentuck??”
mARKo
3:36:40 PM
3/05/06
ignore this user

Ditto”

“nasty stuff”

“Ricotta cheese just aint right!!!”

“No, cottage cheese just ain't right.”

“OK wisechickie, let's see ya stuff a cannoli with cottage cheese!!!

On second thought, please don't!

It's bad enough for someone to murder lasagna with cottage cheese!!

You might as well substitute crisco for extra virgin olive oil.”

“oh go stuff your own cannoli :P”

“I make a dish with tofu or tempeh about once a week. Tofu by itself has a very bland flavor and a texture sort of like jello with a little more substance.

If you are stir frying with it, try to find an extra firm variety. Drain it and carefully press out excess moisture from the block using paper towels. You can also cube it first and let it set on several paper towels to try and get some of the moisture out. You will usually cook it separate from other ingredients. With a little oil in a wok or pan, cook it on high heat and don't mess with it too much. This will let it brown on the outside and add texture.

In my experience, most people that haven't gotten to like tofu yet prefer tempeh. It definitely has more flavor and texture. Sort of a nutty flavor with a firmer, grain-like texture.”

“You got something against ricotta? Can't have a true lasagna without ricotta. never heard of cottage cheese in lasagna.”

“I wonder how good tofu would be marinated in Guiness?”

“Tofu is versatile and comes in various forms. To keep it for long once opened you need to keep it covered in water and you need to change the water.

I've ended up using it a lot since my sons became vegetarian (they are now vegan and I use it even more). It's great in curries, fried rice and stir fries - it helps to fry it small rectangular peices (around 1/4" to 1/2" thick) separately before adding them in.

It's also good in very small cubes in miso soup.

For a lot of frying purposes, I like frying it in sesame oil. Adding a dash of hot sesame oil to regular sesame oil - can be great if you like the spice.

It's easy to make crappy stuff with tofu - I loathe most of the tofu recipes where tofu is substituted for cheese or some other ingredient.”

“We use a container of tofu every week or so.

Two dishes mainly

spaghetti sauce and chili, if you want to call them that, or you might say tofhetti of tofili.

I do not consider tofu a meat substitute but rather an alternative to sausage or hamburger.
last edited: 3/05/06 3:32:24 PM”

“I may try it sometime just to say I did. BTW I bought chicken for the stir fry”

“Tofu being soybeans that are somewhat predigested by bacterial processes is a very healthful food very high in protein, calcium and phosphorus.
last edited: 3/05/06 4:02:27 PM”

“I never use it. Anything with soy in it (Luna bars, Kashi cereal, tofu) gives me some seriously nasty gas. Though, I'd like to be able to use it in a few recipies.

The world is a better place when I don't eat soy.”

“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.

Alfred Gingold -- Items From Our Catalogue”

““You got something against ricotta? Can't have a true lasagna without ricotta. never heard of cottage cheese in lasagna.”
bearmagnet
3:10:37 PM
3/05/06

That's what I'm talkin' about!!”

“I don't put ricotta or cottage cheese in my lasagna! Keep it pure! Let the mozzarella stand on its own!”

“The cheese stands alone..........

Hi ho the dairy, oh..........”

“No! True Lasagna needs Mozzarella & Riccota, dammit!”

“Soybeans or even pinto beans are not gaseous here. I tell you what is gaseous - processed meats!”

“Dude, I can't believe you ever went out to eat Chinese and didn't get Tofu.

I think they put it in all the dishes that don't call for dog or cat.”

“You all eat it!!!


Just ask Doktor Laura.”

“You vill eat it und you vill like it!”

“Doesnt Lyra Eat It?”

“I like tofu in soup only. I generally dont care for soy anything.”

“I do, but first I squeeze the water out of it and cut it in strips. Cover them with a tea towel and place weight on it to draw more water out. Then soak the strips overnight in water, soy sauce, nutritional yeast, thyme, sage, rosemary, garlic and onion powder. They are then ready to be used by baking on a sheet in the oven or stir fried or rolled in seasoned flour browned on both sides and can be used on sandwiches cold in place of meat.

Like others have said soy has no taste so it's up to you to work with it.

You can buy it already seasoned, but I never do because I'd rather do it myself and it cost much more pre-seasoned.
last edited: 3/05/06 7:19:49 PM”

“My old road partner is a vegetarian & a weight lifter. (odd combination) He's a restaurant chef on the side & they say he can make it mimic anything. Made me a burger once & I couldn't tell the difference.”