Tofu?...........?

Question

is there an easy way to prepare tofu in less than an hour?
and if i'm not using the whole package how do i store the leftover tufu?
it's my first time trying tofu so any tips are appreciated. :)

Stephiie, yes I think it is true.

Answer 1

Here's some info on tofu and types of tofu in case you don't know: http://en.wikipedia.org/wiki/Tofu

Storage: In plastic container with fluid. Though I usually dump the fluid and just throw it in a tupper ware. I use it the next day though, and have never had a problem

Preparation:
-Stir fry (marinate the tofu first in a bit of soy). Throw in some veggies, the tofu and your favorite sauce and your done. It takes all of ten minutes. You can also fry the tofu in oil before had if you want it sort of crispy.
- Brush with teriyaki sauce and bake. Use in salads or sushi
-serve some cold soft tofu over rice or soba noodles with some soy and green onions or a soba dipping sauce
-Peanut butter and tofu sandwich: mash half a thing of silken tofu with peanut butter. Spread on bread with choice of jam.
-tofu scramble- classic vegan breakfast. Tofu, choice of veggies (onions, bell peppers and mushrooms are good), tumeric (for yellow color), bit of oil, and seasoning of choice. Put in pan and fry up. Heres another recipe: http://vegweb.com/index.php?topic=19245.0)
-AND MORE FAST AND EASY RECIPES: http://vegweb.com/index.php?board=354.0

Answer 2

I press my tofu for at least 45 minutes to get the moisture out, but you can do other things while that's going on. After you've done that, however, most of the recipes I have take less than 20 minutes to prepare.

And I use the whole package and save the rest for leftovers!

P.S. I also freeze my tofu

Answer 3

finding on the tofu and your grill, that's beneficial to reassess the style you cook dinner it. if that's the gentle white silken tofu, you could finally end up sticking tofu to the grill, and the tofu will destroy aside and alter right into a terrible mess. Tofu without problems absorbs flavors, too, so in case you cook dinner it on a charcoal grill, assume that it will style plenty distinctive than in case you cooked it on a gas grill. i think of that tofu would be greater desirable in case you do no longer marinate it before, and use a sauce or a dip for it. Fried tofu with a dip is oftentimes a winner, like a soy sauce dip made with soy sauce, scallions, slightly garlic and ginger, and slightly pepper. Or, you need to use a candy soy sauce and sesame seed glaze on the fried tofu. there is likewise various panfried tofu recipes accessible, utilising fried tofu and cooking it with vegetables a'l. a. stir fry or utilising the panfried tofu as a protein alternative in dishes. And, you could consistently ask your buddy how she likes her tofu.

Answer 4

When I cook tofu, it's less than 30 minutes. I like to cut it into cubes and stir fry it in olive or veggie oil. Once it has browned, throw in some garlic, onions, veggies, salt and pepper, chicken broth, soy sauce and cornstarch (mix the last three ingredients and throw it in when everything is almost done).

Also, another great trick I leared from a cook is to coat the cubed tofu in cornstarch and salt. Add oil to pan and fry the tofu on all sides. Use the same ingredients above.

Store unused tofu in a container filled with fresh water. It should keep for a week or two. Try to change the water every few days to keep your tofu fresh longer.

Answer 5

You probably bought soft tofu (beancurd) which is the common Japanese version. Chinese "ta-hu" is firmer and takes less prep time. Seriously, more than an hour? I deep fry beancurd, then chop it up and saute with vegetables (and meat as I am not a vegetarian) and that takes less than 20 minutes. Or if it came in a 'cookie dough " shaped roll, just slice it ( about half and inch thick)and roll in some pankuo breadcrumbs and fry. For sauce, any bottled teriyaki sauce will do. Or soy sauce and chili oil or paste. You can also steam fried beancurd with vegetables. Season to taste.

Answer 6

Tofu is a source of protien its good for you and you can add it to almost any dish being that it absorbs the favors,
I had it in a Gyro style with the Pita bread, white garlic sauce, greek meat (lamb, beef) and marniated lettuce, tomatoes, onions, and fried Tofu (cut in squares) its was pretty good.

After I use my Tofu I wrapped it back up in saran's wrap and it keeps for around a week.
Hummm, I think I want some Tofu today, smile.

Answer 7

yes tofu for one lol there is always too much in one package.
I have found that tofu freezes quite well. So cook up the whole batch and freeze left overs.
You can marinade it, it's a sponge when taking on flavors, you can bread it with all kind of crumb coatings.
Tofu is a great medium in that it in itself really has no flavor so you add what flavour you want.
If you freeze tofu prior to cooking it, it will be dryer as when it thaws more moisture comes out of it. This can be an advantage as well.

Answer 8

If you are in the UK, try Cauldron's or Alpro's marinated tofu, which you can find in big super markets. It's already prepared so you just need to heat it up in the oven or in a wok.
Cauldron also does original tofu. If you like your tofu firm, stick it in the freezer then defrost it when you are ready to cook. The texture of tofu (non-silken style) always becomes firmer after it's frozen and defrosted. I always fry my tofu pieces to brown the skin before adding them to a stir-fry dish.
If you like really soft tofu, try silken tofu. Cut it into cubes and cook them in miso soup. If you want to make Japanese Agedashi Doufu, cut the silken tofu into bigger cubes and coat them in corn flour and deep-fry, which shouldn't take too long.
If you like Chinese Mapo Doufu, fry some chopped garlic and ginger in some oil, then add a tsp of chilli bean paste (you need to go to an Oriental/Asian shop to get this. Then add some mince (we use veggie mince) and diced carrots. Add soy sauce and then water, enough to cover everything. Add the tofu cubes and let it simmer for 5 minutes.

Answer 9

I just cut it up into one inch cubes and fry it with the onions at the start of a stir-fry until the tofu has gone golden brown.Then you add other veg like peppers, pak choi, garlic etc. and add soy sauce, tomato pureee and orange juice and a bit of vinegar for the sauce.

Job done in ten minutes.

(I mean the solid tofu - not the "silken" tofu btw)

Answer 10

You got a lot of great answers: some of which I will try myself. One thing I missed on most of the answers is that before you stir fry tofu, it is always a good idea to lay it out on paper towels, and put a heavy dish on top, let it sit for 10 minutes, or so, to help remove moisture so it does not splatter why you stir fry.