How do you prepare and cook tofu? Also in soup -for how long should it cook etc?

Question

To pshdsa, thanks for your answer but I have it at a Japanese restaurant and it has a great texture and I think it takes the flavour of whatever you cook it with -I believe it's also healthy and contains protein etc.

Answer 1

Yes, you're correct. Tofu does contain protein, and is very nutritions. Haven't you heard of all the benefits of soy? It's also a great source of calcium!

Soft tofu is great for smoothies, blending in that case fruit, the tofu, soy milk if necessary. Also, just a cup of soy milk and a pack of soft tofu makes a great light smoothie meal on the go, or between regular meals - alone, sweetened, and maybe a dash of vanilla, or some other flavoring. It can make a cream soup base with a little bouillion blended in too - I've used it for cream of mushroom. I've also made a great mimic of a cappucino by blended tofu in it, much like you would a fruit smoothie - I won't tell you how, you'll have to figure that one out, because I sent it to myself in an envelope as a cheap patent if I ever find a buyer - call it Tofuccino. It can also substitute scrambled eggs, but is a little watery at first.

Extra firm is better than firm in my opinion for stir frys and other stuff, though it depends on your preference. If you freeze it first, and then thaw it, it has a coarser, more satisfying texture. I like to squeeze as much water out of mine as possible before adding it in - it stays together better, as well as develops a better flavor. Used in stir frys, you basically heat that long. It can be marinated and baked as one brick - that takes longer. In soup, also till heated throughly. Some people prefer soft for something like a light asian soup, cubed, it's great firmer in others. You can cut in in slabs, and fry it for a tofu burger. In this case these slabs lightly fried till just crispy can also go well on salads. Actually, cubed out of the package can too. If you have a deep fryer, you can cut it into thin shoestring strips and make tofu fries. It doesn't work very well in a pan of oil though. Regular salt on those doesn't justify, a salt seasoning blend like Montreal Steak Seasoning is better. I also like to cut into thin squares and add spices and sometimes parmesan cheese, and microwave flipping occasionally till crispy for tofu chips.

And, you can always search the net for new ideas - it's boundless!

Answer 2

Place the tofu in a steaming dish, top it with preserved mixed vegetables and steam till the water is boiling. Leave steaming for 10 minutes. Serve with brown rice.
In soup, add the tofu last, as they tend to go too soft very quickly. Bring the soup to the boil, leave boiling for 2 minutes and it's done.
Tofu is already cooked on its own, and can simply be eaten as it is as a cold dish. Top it with light soy sauce, sweet chilli sauce, korean spicy bean paste, or a mixture of homemade diced tomatoes and onions in balsamic vinegrette,

Answer 3

I like the soft tofu, i usually mariate it for 15 -30 mins in what ever sauce I am making then add it at the last minute. I add it to my stir-fry's eventhough it looks like scrambled eggs in there it taste just like the sauce I add. I guess you do the same for soup, just add it at the last minute and cook until it's warm inside.

Answer 4

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 5

Tofu? Good night! Tastes like nothing. All natural foods taste like something, don't they? When something tastes horrible or like nothing, nature is giving you a hint. Don't eat it.