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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Poulets De Cajun, May 5, 2009.
What does Tofu taste like?
Anyone have a good Tofu recipe?
Yuck, I'm not very fond of tofu. The texture is a big turn off for me. By itself it's pretty blan, but you can make it pretty interesting, but the creamy squishy texture just doesn't do it for me. lol
You make tofu taste however you want it to. I agree the texture is a bit off-putting but I have enjoyed tofu tacos before. I have had it a few other times, but off the top of my head I can't think of how it was prepared. But the tacos were good. They used the extra firm kind crumbled/drained it and seasoned it while it heated in the skillet, heat some crunchy taco shells, add lettuce (cheese and sour cream ) and enjoy!!!
Maple sesame baked tofu
firm tofu drained and rinsed off...
preheat the oven to 350
take a rectangular baking pan/dish and drizzle sesame oil all over the bottom
slice tofu about 1/4"thick and lay out in pan
drizzle with a tamari and pure maple syrup
stick in the oven for 20 minutes...
turn it over and sprinkle with crushed sesame seeds and sea salt (gomasio)
let it cook another 10 minutes or longer if you love a chewier texture.
My kids eat this hot or cold I like it with salad, in sandwiches in place of meat etc.
So tofu is creamy? WHAT exactly is it?
Tofu (¶¹¸¯), also t¨fu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling), toufu, or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in salty or sweet dishes, and is often seasoned or marinated to suit the dish.
The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).
Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have a variety of harmful or beneficial effects when eaten in sufficient quantities.
Hot and Sour Soup
Tofu is horrible. It is also unhealthy.
My favorite way of eating tofu is cutting extra firm into sticks and deep frying. then just a little S & P. Think tofu fries. or use in stir fry. (of course frying kinda negates the healthier aspects of tofu)The soft versions are used frequently in sauces etc. I don't really care for it baked.
It's a soy thing... all the little soy beans that stopped producing milk are sent to the soy bean slaughter house where the finest cuts are turned into tofu.