Please help me like Tofu!

[Squishedpickle]

Hi all,

Please can you give me your favourite recipes for Tofu? I really want to like it, but in recipes so far I have really struggled with the texture. I've never had really good Tofu so no idea if that is just how it is or if cooking it differently will help. What are the recipes you use to convert non Tofu lovers? Thanks

Smoked Tofu in a miso broth with rice noodles and mushrooms is a fantastic, easy meal. This chili miso is my favorite. www.ocado.com/products/itsu-miso-easy-chilli-miso-402547011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&gclid=Cj0KCQiAxc6PBhCEARIsAH8Hff0cM-bLi_MFysaXVb60gDf8H1KaXhaF-kGfouiCD8nmAIEkzb1UuzUaAo0EEALw_wcB&gclsrc=aw.ds

Try freezing or extra firm. Makes it's so different to the silken/scrambled egg type. Also try bean curd from the chinese take away to see if you like that style, its squishy in the middle but has a firmer skin.

I made this recipe last week www.bbcgoodfood.com/recipes/sweet-sour-tofu and my family loved it.

I also like tofu scramble on toast. I mix turmeric, salt and pepper into the tofu. Really yum.

This crispy peanut tofu is delicious.

minimalistbaker.com/baked-crispy-peanut-tofu/

Same website - the tofu scramble recipe is really good. I prefer it to scrambled eggs.

minimalistbaker.com/southwest-tofu-scramble/

People who freeze it- do you chop it up first or freeze as a block?

@SockFluffInTheBath

People who freeze it- do you chop it up first or freeze as a block?

Just freeze it in whatever size portion you need. After it's defrosted and squeezed out, then you can chop it into cubes or whatever.

I will definitely have a go at freezing it, thanks

Freezing it is definitely the way to go and makes a huge difference to the texture. The BOSH sweet chilli recipe someone linked above is a family favourite and even DH, a diehard meat and 2 veg sort, enjoys it.

I love tofu and I do sometimes marinade it overnight then eat it raw in salad. I'd say the key is to get all the moisture out, I wrap in a tea towel for at least 30mins and squeeze it. You'll need to do this after freezing too, it's amazing how much water squeeze out. Then choose really strong flavours and and double the amount you'd usually like. It can fit any theme: garlic, tomato, lemon juice paste, olive oil, dollop of pesto/ tikka curry paste and coconut oil/Thai green chilli paste, as well as the traditional mirin, soya sauce, ginger, rice vinegar, garlic, sesame oil, sweet chilli sauce. I find you need a sweet, salty, spicy and sour balance along with an oil/fat to help avoid it being bland. Then marinade for hours, ideally overnight. Then fry or roast.

To the pp who said why, for me it's because it's a healthy lean vegetarian protein (that I find tasty and versatile) and my stomach often needs a break from beans!

I had some from a really good Vietnamese restaurant. It was still pointless.

I’ve given up. I think it’s only ‘nice’ if you’ve forgotten what the texture of meat is like. Same as with vegan cheese. Or non alcoholic red wine.

www.hellofresh.co.uk/recipes/sticky-tofu-pilaf-5b6d6f57ae08b529085ed3f2

This, without a shadow of a doubt. You can buy the best firm, smoked Tofu in Waitrose. I have found smoked Tofu in Sainsbury's but it is smoother and not nearly as good.

@OnionBudgie thank you!

@SheWoreYellow it’s not a like for like substitute though, just an alternative. I agree that if you’re looking for a meat texture you’d be disappointed.

Buy halloumi or paneer instead! Yum (unless you are vegan)
On an unrelated note, I had a McPlant yesterday and really liked it (Not veggie)

[quote SockFluffInTheBath]@OnionBudgie thank you!

@SheWoreYellow it’s not a like for like substitute though, just an alternative. I agree that if you’re looking for a meat texture you’d be disappointed.[/quote]
Well, if you want any sort of texture you’d be disappointed

You don’t have to like it!

I don’t. It has a weird sickly flavour, however much you marinade it, and a horrible texture, whatever you do to make the outside crispy etc.

It tricks you into thinking it is delicious with a cutesy name! Evil stuff.

Squeezing my tofu as we speak. Going to fry it and do the bosh chilli recipe
Wild times

Silken is gross. Firm is nice, especially if smoked. And then in some kind of peanut butter stir fry. The easy cheesy vegetarian blog has some great tofu recipes.
Toofoo think that's the brand, is my fave type.

Well, if you want any sort of texture you’d be disappointed

The Tofoo website has loads of recipes. The smoked tofu goulash is really tasty.

I love the way Wagamama cook their tofu :)

Everyone who's freezing their tofu for the first time, please come back and let us know how your recipes turn out!

Also echoing the freeze it first advice - it's a gamechanger. And drain it properly.

This is one of my favourites which i serve with sprouting broccilli: www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger

I used to feel like this and then I bought dragonfly marinated tofu, and read how to cook it - squeeze the water out then BAKE IT for 15 mins.

I like tofu tbh, and in my younger days made my own. But the tofoo extra firm is great (we really like the teryaki one they do) and even teen ds asks me to make baked crispy tofu which is even better in the air fryer

This:

www.jamieoliver.com/recipes/vegetables-recipes/tofu-cashew-stir-fry/

I use the teriyaki marinated tofu from (I think) cauldron