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Old 13.07.2012, 14:52
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Tofu - fine ethnic ingredient or waste of stomach space?

I keep trying to use firm tofu in interesting ways, but trying to fry it to get any semblance of flavour or texture to it just fails as it breaks up in the wok and fails to brown.

Am I doing something wrong or should I just give us and use meat instead?
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Old 13.07.2012, 14:56
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

Tofu on it's own is quite bland, I always marinate it. Something I like quite a bit is a Soy Sauce, Garlic, Hoisin, Ginger, Red Pepper flakes, and Sesame oil marinade, then broiling it in the oven.
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Old 13.07.2012, 14:59
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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Tofu on it's own is quite bland, I always marinate it. Something I like quite a bit is a Soy Sauce, Garlic, Hoisin, Ginger, Red Pepper flakes, and Sesame oil marinade, then broiling it in the oven.
How long? What kind of temperature? (I never considered oven)
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Old 13.07.2012, 15:01
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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Tofu on it's own is quite bland, I always marinate it. Something I like quite a bit is a Soy Sauce, Garlic, Hoisin, Ginger, Red Pepper flakes, and Sesame oil marinade, then broiling it in the oven.
So to make it edible, you basically have to flavour it to death? That sounds...lovely. I'll stick to steak for now, methinks.
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Old 13.07.2012, 15:01
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

I can't tell you exactly, I marinate it for a few hours, then broil it 10 minutes or so, long enough so that it has some crispiness to the outside. Google "broiled tofu" recipes, they'd be a good place to start and might give you some more appealing recipes.
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Old 13.07.2012, 15:04
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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So to make it edible, you basically have to flavour it to death? That sounds...lovely. I'll stick to steak for now, methinks.
I'm not trying to convince you or anyone else to eat it, I just answered someone's question.

Tofu isn't meant to be a steak substitute. You could use the same argument against pasta, potatoes, bread, rice, beans, quinoa, couscous, and whole host of other things that are pretty bland when not seasoned or served with other ingredients.

"What, Pasta? You mean, in order to make it edible, I have to slather it in pungent sauces? No thanks, I'll stick with Pizza!"
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Old 13.07.2012, 15:06
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

If you use tofu in a pan, wok or not, you have to fry it so that it's firm on the outside. Then, you put it aside and add it to the rest at the end.
There is no point eating tofu pure. I use ketjap manis (indonesian sweetish sauce), a bit of teriyaki sauce (not made for it, I know), italian flavoured oils, marinades or indian spices. Good news: tofu sucks flavour up easily.
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Old 13.07.2012, 15:06
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

I eat it everyday and I love it.
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Old 13.07.2012, 15:32
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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I eat it everyday and I love it.
Can you share some of your favorite recipes or ways to prepare it?
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Old 13.07.2012, 16:04
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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trying to fry it to get any semblance of flavour or texture to it just fails as it breaks up in the wok and fails to brown.

Am I doing something wrong ?
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If you use tofu in a pan, wok or not, you have to fry it so that it's firm on the outside.
Errrrr......thanks Yoda
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Old 13.07.2012, 16:11
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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Errrrr......thanks Yoda
You missed Yoda's point: put it aside. Otherwise, it gets soaked by the water coming from other vegetables cooking. If it doesn't get brown, then frying didn't occur in the first place and oil is the answer, but I will not insult a poster by teaching him or her how to put oil in a pan and wait for it to be hot enough to fry correctly.
It's not that easy to be Yoda's disciple, dear.
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Old 13.07.2012, 16:22
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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Can you share some of your favorite recipes or ways to prepare it?
MY favorite way is to use firm tofu (holds it's shape when you slice it, even in soup) is to fry it together with some soy sauce, pressed garlic, sesame oil, a sprinkling of sesame seeds and some chopped green onion until browned. Then I eat it as a side with rice, kimchee and chicken stewed in soy sauce and lots of garlic.

The benefit of this also is that if there is leftover rice and leftover tofu, it's easy enough to make tofu fried rice for lunch the next day.

Neither of these are probably the meal for you if you need to watch sodium intake (although low-sodium soy sauce is available) but for me, I don't tend to add much salt usually, so a meal here or there like this isn't so bad.

(On that thought, I think I'm going shopping for a few ingredients )
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Old 13.07.2012, 22:09
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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I eat it everyday and I love it.
I will when I get back from holiday. Got to pack now
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Old 02.08.2012, 18:48
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

Where can firm tofu be purchased? We've looked at Migros and at Coop with no luck.
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Old 02.08.2012, 18:52
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Migros has it... Their "selections" brand. Better stuff tho is at an Asian store. Around Zurich, these are called "Asia Store", and there are likely others.

Oh, and I fry it in a little oil till brown and then add it to vegetables, whatever. I like a little hoisin sauce, seame oil, or a pad Thai like sauce.

Last edited by edot; 02.08.2012 at 19:55.
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Old 02.08.2012, 18:54
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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So to make it edible, you basically have to flavour it to death?
a bit like snails then?
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Old 02.08.2012, 18:57
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

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Where can firm tofu be purchased? We've looked at Migros and at Coop with no luck.
Some bigger COOPs and migros have it, but you'll get better quality and cheaper at Asian stores - New Asia Market in Zurich near the Kalkbreite stop, and Lian Hua (a couple of locations), are two that come to mind. They both sell freshly made firm tofu from St. Gallen
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Old 02.08.2012, 20:31
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

the big thing with tofu is that when you take it out of the packet you need to press it for a couple of hours before you use it. Basically put between two plates and put a weight on the top plate. That way you get the excess moisture out, then when marinated it won't disintegrate when you try to cook it.
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Old 02.08.2012, 20:40
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

One of my faviorute dishes (my partner cooks it, so don't ask me for the recipe) is deep fried tofu stuffed with minced pork and herbs. It's served in a typical Chinese sauce (rice wine, soy sauce, vinegar, sugar, mushrooms etc.).

You can buy deep fried tofu from Asian shops, cubed and ready to go. You buy mince meat, herbs (whatever you like!) and then mince them all very fine. You use a chopstick to push a pile of this mixture into the centre of each tofu cube.

These are then steamed (to cook the stuffing mix) then seved covered in the sauce.

Tofu is used to create some texture; it has no flavour.

This isn't the "offical" Taiwanese version that my boyfriend makes, but it'll come out pretty good:
http://www.tummyjuice.com/2010/04/br...ried-tofu.html

Sticking with Chinese dishes (not surprising; most Chinese food doesn't use the main ingredient (meat, tofu) for flavour but relies on the sauces and herbs served with it), another favourite of mine is "Ma Po" tofu. Make it as maddenly spicy as you can handle. Yumm!

http://chinesefood.about.com/od/tof1/r/mapotofu.htm
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Old 02.08.2012, 22:00
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Re: Tofu - fine ethnic ingredient or waste of stomach space?

If you can find very fresh soft tofu which I'v been looking for almost half of year but couldn't find it in Switzerland, and then try to eat it as low with graded ginger, small cut spring onions and soy souse! That is a very best way to eat tofu. It tastes like a smooth soy pudding and sooo delicious!
since I cant find soft one so far, when I cook firm tofu, sliced it, apply flour to them and fried until they get golden brown. and eat them with Sweet Chili Souce. I think its not Japanese or Chinese food anymore, I just invented but its good.
also I crashed them and just fried without any oil until water goes away, I can use it as a kind a minced meat. mixed with minced chicken meat, half and half, it turned very soft chicken ball.
Tofu goes well with almost everything!
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