Good way to cook tofu?

[Eliffant]

We're trying to get more tofu in our diet as it's a good source of vegetarian iron and protein, but how do you cook it so it tastes good?? I've had nice tofu before so it must be possible, but everything we've tried just tastes squishy and bland!

Marinade it and stir fry or air fry
Use instead of paneer in curry
Silken tofu instead of cream in a vegetable soup (blended)

like this. And no other way

(serve with sticky rice as a main)

Freeze it first. Then once you defrost it, really squeeze out the water. The structure changes and it becomes much more absorbent when you marinate it.

If using as a protein in chunks, freeze it, defrost it & squish it - in a tofu press if you eat it regularly, if not in a colander under a plate & heavy cans.

It makes a huge difference to the texture, making it 'spongier' & less soggy/slimy.

Then slice CAREFULLY as it still really, really wants to fall to bits. Marinade to suit your recipe.

Transfer to air fryer with a liner with a tbsp or so of cornflour, cook for 5 minutes, turn in the cornflour, cook again.

THEN add to your recipe. & no one could blame you if you had already given up & bought quorn, but honestly it's nicer.

We all love tofu in my house including my very fussy teenager - since I found out how to prepare it!

Buy firm tofu not silken. Press between two plates with something heavy on top for half an hour and discard liquid. Chop into 2 cm squares. Make a marinade of white vinegar, lemon juice, garlic powder, 2 tsp salt and some nutritional yeast (optional but nice) put the tofu in, put a lid on, shake and refrigerate. Eat raw in salad or cook for best results by by air frying in a silicon basket liner drizzled in oil or just fry it in the pan. So good! Chuck in a stir fry at the end, in a curry or just on the side of whatever you're cooking.

Thank you!!!!!

Best ways already mentioned.

worth trying scrambled tofu for breakfast. Tofu croutons with soup.

Cut into 2 cm cubes,
Toss into a bowl of mixed herbs and hot smoked paprika,
Put into a shallow pan with a little butter,
Simmer for four minutes,
Turn up the heat to high to caramelise it.
Add a splash of white wine, then
Scrape the whole lot into the bin and 'chef up' a pot noodle for some real indulgence.

That looks delicious, but reminds of the main reason I struggle with tofu, it needs oil and coatings.

She also used rice syrup which I would guess is basically sugar, so lots of oil and lots of sugar. No wonder its made the tofu taste nice!

The only time I made tofu and liked it was frying it up.

Ottolenghi’s black pepper tofu. Fried tofu is the gateway drug.

Are you actually veggie or more wanting to be more flexitarian? Cos I pan-fry it with a small amount of finely sliced chorizo 😂 then eat with lots of sautéed bitter greens and a sharp vinaigrette

In the air fryer. Before I had an air fryer I used to do it in the oven.

I always buy Tofoo which doesn't need pressing or any prep apart from some kind of coating or marinating.

Only ever by Tofoo brand, it’s lovely and firm. I’ve used it in a few recipes lately where you coat in soy sauce and cornflour which makes its go crisper when you fry it.

How do you do it in the oven?

Generously coat a frying pan or skillet with coconut oil . Heat gently , add diced tofu then scrape the whole lot into your compost bin .
Wipe out the pan ; add butter , heat gently and add a large rump steak . Serve with seasonal vegetables and rice or mashed potatoes .

I agree, Tofoo tofu is firm and doesn't need pressing. However, I rarely press tofu and I like different kinds for different things. Cauldron plain for coating cubes in cornflour then frying, or marinading slices in soy sauce + ginger + chilli + garlic then frying. Tofoo smoked for adding to chillis etc. without frying. I don't press for any of those three basic methods.

Wow, a lot more replies than I expected, thanks! Probably should have added that we we're vegetarian and have a 9 month old baby so we're trying to get lots of sources of iron for her. We're using plenty of lentils, chickpeas etc. but tofu seems like something we can add quite easily into a lot of meals we eat - if we can make it taste good!

Cut into small chunks and mix with soy sauce and yeast flakes. You can use a bit of oil if you aren't reducing fats. Roast in the oven.

This is the top 6 apparently, in plant form

So to double up, you could make a vegan chilli with kidney beans and tofu for the texture, crumble bits of tofu, mild spices, tomatoes, onions, the beans etc

Be aware very young children shouldnt have vast amounts of spinach due to the purines

https://www.webmd.com/diet/foods-high-iron-vegans

You need to press it! Buy the firm stuff ideally from Chinese supermarkets rather than cauldron/tofoo etc.

Airfry it.

Great ideas here. I usually just coat it in sweet chilli sauce and dry fry it or I scramble it.

Dragonfly is my preferred brand. The firm and extra firm fries nicely usually tho I do press out the liquid with kitchen roll or a tea towel. I fry it in olive oil and often add grated ginger and fresh chilli. I give it a swirl in soy sauce and toasted sesame oil. It always comes out good. I usually serve it on sticky rice with side vegetables. Shredded nori between the rice and tofu is delicious.

If you can get to an Asian supermarket this kind is good, can just be added straight into stuff

https://www.orientalmart.co.uk/tofu-king-deep-fried-tofu-puffs?gad_source=1&gclid=Cj0KCQjwsuSzBhCLARIsAIcdLm4Jg90aqCI4MfSZGhTmaLJKxoCZ2l9LaFVPThffhMkLuBvhbPNs9NQaArwmEALw_wcB

Yum

Whats the matter with tofoo, this is what I have bought in the past