Help please. How do I cook Tofu?

Question

I bought a block of tofu. About a half a pound. I hear it takes on the flavor of what ever it is cooked in. And sence I love beef, I thought I would cook it in Beef broth. But do I cut it up, or pu it in whole? And how long should I cook it? Does It melt like butter or will it be lumps?

What I have is FIRM. I have got a lot of great answers here but no one has said how long to cook it. Or what tempiture.

OH! And Thanks everyone.

Answer 1

go to www.allrecipes.com , u will find everything

good taste , i mean

good luck !!!

Answer 2

Tofu is great! And has lots of protein. And, yes, it does absorb the flavors that you will be cooking it in. And, no, it doesn't melt like butter. Silken tofu blends more easily than an extra firm one. I'm not thinking, though, that it will end up giving you that satisfying beef taste you are looking for simply by cooking it in beef broth by itself. You might want to try using the extra firm tofu and marinating it overnight in your favorite beef marinade. Then slice it and bake it or fry it. You can also use it as a beef substitute for your favorite noodle dish. Tempeh may also be more to your liking and it comes in a variety of flavors that are savory and have a firm texture like meat. I love tofu in just about everything from spaghetti sauce to scrambled eggs. Enjoy!

Answer 3

Tofu has a very subtle, beany taste. Since tofu doesn't have a lot of flavour, it is an ideal culinary chameleon that can be disguised in any dish, North American or ethnic. Like a sponge, tofu soaks up and absorbs the flavour of the ingredients you're cooking with. With its different textures, flavours and shapes, you can experiment with tofu to create or expand on your current recipes. You can crumble, cube, dice, slice, broil, blend or pur̩e tofu Рit's that versatile. For savory dishes, it's ideal to marinate the tofu overnight so it can become more flavourful. When cooking a stirfry dish, add the tofu at the start rather than tossing it in at the end, to give it time to absorb the flavours of the other ingredients.

Answer 4

What to do with Tofu

Barbecue it, sauté it, even use it in a dessert. Three terrific tofu recipes will change the way you think about this versatile food:

Thai-Style Tofu: Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor.

Japanese Chilled Tofu: With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.

Lemony Tofu Cream: Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.

Tofu 101
There are two types of tofu: silken, also referred to as Japanese, and regular, or Chinese. They both come in soft, firm, and extra-firm consistencies (as well as low-fat), but these two tofus serve different functions in the kitchen. Silken tofu is smooth and creamy, much like a custard. It comes in aseptic packages as well as refrigerated. The difference between the soft, firm, and extra-firm varieties lies in the amount of moisture each contains; soft has the most, extra-firm the least. All three, however, are delicate and fall apart if handled too much. For that reason and for its velvety texture, all types work well in blended dishes that require a smooth, creamy consistency, like salad dressings and puddings. Regular tofu has a firmer texture than silken—whether soft, firm, or extra-firm. But even soft tofu is not as creamy as a firm silken tofu. Regular tofu, which needs refrigeration, keeps its form when cooked in dishes like soups and stir-fries. It requires pressing, a simple process that removes some of its liquid and allows the tofu to absorb flavors better.

Answer 5

Curried Tofu:

Serve with white rice or rice noodles and fresh orange slices.

2 teaspoons vegetable oil
1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 cup light coconut milk
1 teaspoon curry powder
1 cup precut matchstick-cut carrots
1/4 teaspoon crushed red pepper
1 (15 1/4-ounce) can pineapple chunks in juice, drained
1 medium red bell pepper, thinly sliced
1/2 cup chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.

Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil.

Yield: 3 servings (serving size: about 1 1/3 cups)

Answer 6

you have to cut it up but I don't think tofu would be good in broth. try stir fry or with oyster sauce n veggies

Answer 7

Stay away from that stuff. I would rather go hungry that eat tofu.