how to preapre tofu?

Answer 1

I have my secrets for freezing and pressing tofu to avoid mushy tofu syndrome. After that, you can marinate it, bread it, bake it, grill it, fry it, whatever. There are tons of recipes out there calling for tofu--have fun!

Answer 2

Here is my favorite tofu salad:

Cube up a package of tofu. Maybe half in squares. I put a little olive oil on it, and a little sesame oil if you have it. Just enough to give the cubes a glistening coat. Put the barest dash of vinegar, any kind, but I like chive infused when I can get it. A dash of tamari or soy sauce. Throw on a nice pinch of good kosher salt. You can put on a bit of cracked black pepper too. Finally, slice up a couple leaves of basil into thin strips. The thinner the better. Regular basil works fine, or purple, or whatever that Thai basil is (Holy Basil?). Toss it all up and it's ready! Keeps a few days in the fridge too, sometimes longer. No cooking, ready in 5 minutes. The raw tofu almost has the consistency of a cheese or something...

I hope you enjoy it!

Answer 3

Slice firm tofu into very thin slices and cover in a blend of bread crumbs and parmesean cheese. Broil in the oven anywhere from 5-15 minutes (depending on how thick you cut them). Serve them on a salad, or by themselves.