Preparing tofu...?

Question

How do you prepare tofu? All the vegetarian cookbooks that I have don't tell you how to do so.

Answer 1

It really depends on the type of tofu you are using. There are generally 4 types of firmness with tofu -
1) soft (or new) which looks milky
2) medium firm - which is more creamy beige
3) firm - which is beige
4) dried - which has a brown "skin"

Soft tofu is best in soups and broths, just add it towards the end as it will melt if cooked too long in the soup. I like to just put soy sauce and a touch of peanut oil on soft tofu and eat it that way.

Medium firm is the type that most people are familiar with. You can mix it up with a sauce, or flavor it and bake. Again, it is not super firm, so cooking time should be minimal.

Firm can take to a stir fry the best since you can toss it around and it won't break into tiny pieces or dissolve.

Dried is used to add flavor (it tastes different that fresh) and can be tossed into anything - salads, meat dishes, soups, etc.

Also, here is a website with good tips and recipes:
http://www.savvyvegetarian.com/recipes/basic-tofu.php?menu1_id=2&menu2_id=13

Answer 2

Here is a great one the directions say to use silken tofu but i have used the firm and the extra firm also it's just a little chunkier. In a blender combine 1 cup strawberries, 1 banana, 1 cup O.J. and 1/3 block 0f tofu. Blend well. It's delicious and filling. great for lunch on the go! Hope you enjoy!

Answer 3

Firm tofu can kinda be cooked the same way you would cook meat - except you don't have to cook the hell out of it and try to kill any parasites or worry about blood in the center. It mostly just needs to be heated and I usually will cut it into small cubes after drying it with clean paper towel. I like to use it in stir fry but I don't add it untill all the veggies are cooked good.

Answer 4

Simple Sweet and Sour Tofu

7-8 ounces extra firm tofu
1/2 white onion, chopped
1 cup chopped bell peppers (green or red)
8 ounces canned diced pineapple in juice
4 ounces sweet and sour sauce
cooked rice



1. Cut half a block of firm tofu into bite size blocks. Stirfry it in a wok or frying pan with some nonstick cooking spray until slightly browned/cooked.
2. Take the tofu out of the pan.
3. Add to the empty pan - chopped white onion, chopped red and green bell peppers, and some canned diced or cut pineapples with juice.
4. Cook over medium high heat and simmer until juices are reduced.
5. Add the tofu back into the pan, plus some sweet and sour sauce.
6. Serve with hot rice.



-------------Tofu Teriyaki Bites

3/4 cup orange juice
1/2 cup low sodium soy sauce or regular soy sauce
1/4 cup vegetarian worcestershire sauce
1/4 cup brown sugar, plus
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
2 tablespoons canola oil
1/2 teaspoon fresh ground black pepper
1 lb extra firm tofu, cut into 3/4 inch cubes

Procedures:
1. In a medium mixing bowl, whisk together all of the ingredients except the tofu.
2. Add the tofu to the marinade.
3. Cover the bowl and refrigerate for 2 to 4 hours.
4. Stir the marinade after 1 hour.
5. Preheat the oven to 375°F.
6. Line a 9x13-inch casserole or baking pan with aluminum foil.
7. With a slotted spoon or tongs, remove the tofu cubes from the marinade and arrange them in the casserole or on the pan.
8. Bake until the tofu is firm and toasty brown, about 20 minutes.
9. Remove the pan from the oven and let cool slightly.
10. Transfer the tofu cubes to a serving platter.
11. Insert a frilly toothpick into each cube of tofu.
12. Cover and keep warm until ready to serve.



here are some more recipes for tofu

http://www.fatfree.com/recipes/tofu/

Answer 5

You don't **really** need to do anything to tofu before you use it.

When cook books say to "prepare the fu" - it generally means just drain it. I have a nice big collander that I put it in for a few minutes.

Some people freeze their fu. (drain it. wrap it in plastic. pop it in the freezer) This makes it more "meaty." It actually changes the texture. So in the case of frozen fu, preparing it would mean to thaw it out.

Sometimes it means marinate it. My favorite marinade for grilled fu is Bragg's Ginger Sesame Salad Dressing.

You do need to change its water daily if you only use a portion of the package.

Answer 6

I like to drain it by placing a weight on it for 30 min, and then freeze it for 24 hours and thaw it. It gives it a nice ground beef consistency.

Answer 7

use it like eggs...............anything you do with eggs you can do with tofu...