How do I get that "chalky" taste out of tofu?

Question

I've tried the common marinade, I've tried baking.....etc.

I love tofu when served in a restaurant, there's no funny aftertaste. I can't seem to replicate the taste at home unless I deep fry it (something I don't like to do too often).
Any ideas?

Thanks in advance.

Answer 1

Try pressing tofu before cooking....
To press regular tofu, cut the tofu in half horizontally, then sandwich it between several layers of paper towels. Place the tofu on the board, weight it and prop it at a slant near the sink to drain. Pressing tofu renders it denser, drier and easier to slice.

Try this recipes....

#1...Grill Tofu with Peanut Sauce

Cut 1lb. firm tofu into eight 1/2-inch-thick triangles. Marinate for 1 hour in 2 tbsp. soy sauce, 2 tbsp. orange juice concentrate, and 1 tbsp. brown sugar. Grill or broil until browned. Puree 1/4 cup chicken broth, 2 tbsp. peanut butter, 1/2 tsp. brown sugar, and 1/4 tsp. ground ginger. Sprinkle tofu with sliced scallions; serve with the sauce. Serves 4.

#2... Creamy Basil-Parmesan Salad Dressing

In a food processor, puree 8 ounces silken tofu, 1/4 cup Parmesan, 1/4 cup fresh basil leaves, 1 tbsp. Dijon mustard, 2 tbsp. red wine vinegar, 1 tbsp. water, and 1/2 tsp. salt. Make 1 cup/4 servings.

#3... Tofu-Vegetable Soup

In medium saucepan, bring 11/2 cups chicken broth, 11/2 cups water, 2 tbsp. rice vinegar, 2 tbsp. ketchup, 1 tbsp. sesame oil, 3/4 tsp. salt, and 1/2 tsp. ground ginger to a boil. Add 1lb. firm tofu cut into 1-inch chunks, 3 cups shredded Napa cabbage, 2 thinly sliced carrots, and 6 sliced scallions. Cook until the carrots are tender. Serves 4.

~~~~~ Enjoy! ~~~~~

Good luck & happy cooking!!! _;-)

Answer 2

I love to eat barbecued tofu - no chalky taste. There's a great recipe for marinade and homemade barbecue sauce in "The Passionate Vegetarian" - it's by Crescent Dragonwagon (wild name, I know). The trick is, marinades have to be truly strongly flavored and dominating to cover the taste of the tofu. Try strongly flavored ingredients like vinegars, garlic, onions, dried herbs, etc. Homemade marinades are really best. Grilling tofu also gives it a great smoky flavor that it picks up really well...and it makes awesome sandwiches with some vinegar and shredded cabbage. :)

Answer 3

Cook it with a chicken sauce. That seems to work.

Afterall, tofu takes on the flavor of what you cook it in.

If you want to replicate a restaurant dish using tofu, check out "Top Secret Restaurant Recipes." There's 2 volumes to it. Go to Barnes and Noble or any other bookstore which is local to you and skim through it. There might be some tofu recipes in it.

Answer 4

I'm not sure about what you mean by "chalky taste" but from my expirence, I noticed that there is this weird taste when I make food out of tofu. However, when my mom makes food out of the exact same tofu with the exact same recipies it doesnt have that weird taste. I learned that it is because I don't soak it in hotwater for long enough. I would suggest you to soak it in a boiling pot of water for a good 5 minute or so then cut it up or do whatever you make with it. [=

Answer 5

I have my favorite brand of tofu, here in Australia, so maybe you could try another brand to see if that's any different. I don't know what chalky taste you are getting. I always take my tofu out of its water( freshly changed daily) and gently squeeze out excess, and pat dry with a paper towel, before introducing any flavours to it by marinade. Do you prefer firm or silken ? this may be the difference in texture you are not achieving like your restaurant.

Answer 6

i take advantage of vegan egg scramble with tofu yet no longer searching for the flavour to be correct. you could make the tofu flavor stable yet no longer the feel or style. lead them to selections no longer purely imitation. Egg beater are the whites of eggs and are not my stuff. Tofu scramble desires to be made exciting like an omelet or frittata or the ?italian version of a frittata. cube onions and peppers and salule first. fall apart your tofu and season with nutritional yeast turmeric provides the yellow of egg for seems and style of stunning no longer egg in basic terms marvelous. then upload salt celery salt garlic powder and flour. toss the dry mutually nicely and roll the crumbled tofu into it. in case you like basil upload some if no longer depart it out. while the onions and peppers are finished upload the tofu crumbles and fry till golden brown. no longer a large egg yet marvelous in style and texture of its own. be imaginitive and use your famous warm pepper or such to the top if no longer relatively spiced adequate. in case you have ever eaten a frittata or omet then you definately've the is conscious what is going right into a scramble.

Answer 7

Try soaking in a mild brine solution for about 30 mins before cooking.
That should help.
Also, ensure that it is fully thawed ( if you are using frozen tofu ) before cooking.

Answer 8

that taste ain't tofu darling

Answer 9

u can`t get that taste away..
why not just drink soya beans milk?