Tofu ideas

[Davetherave99]

Anyone have any ideas for tofu including marinades.

Thanks Dave

 

[ColinUK]

One piece of advice is always to press the tofu regardless of the recipe. That is take it out of the packet, drain it, pop it on a plate with a couple of pieces of kitchen paper wrapped around it and place a bowl or plate on top.
It’ll slightly compress the tofu, force some of the moisture out, and give better texture to the end result.

I don’t use tofu often at all but pressing it really is a game changer.

 

[helli]

One piece of advice is always to press the tofu regardless of the recipe. That is take it out of the packet, drain it, pop it on a plate with a couple of pieces of kitchen paper wrapped around it and place a bowl or plate on top.
It’ll slightly compress the tofu, force some of the moisture out, and give better texture to the end result.

I don’t use tofu often at all but pressing it really is a game changer.

Would you also do that for silken tofu?

 

[ColinUK]

Would you also do that for silken tofu?

I’d do it for all tofu.

 

[Leadinglights]

I have used in stirfrys but the one I used was a dry one no excess liquid.

 

[Inka]

Anyone have any ideas for tofu including marinades.

Thanks Dave

I make a simple marinade with soy sauce, grated ginger and sesame oil for sliced tofu. I then fry it and use it in a rice dish with peanuts and an egg or two stirred through.

You can also use tofu in soups like Tom Yum (buy the paste) or this one:

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

Soondubu jjigae is a spicy Korean soft tofu stew made with freshly curdled soft tofu called soondubu, vegetables & Korean red pepper flakes!

drivemehungry.com

Tofu is a good carrier for flavours.

 

[counsellorneil]

Would you also do that for silken tofu?

I'd drain silken tofu, but not squash it myself. However, I think it would depend on what you were going to use it for. Myself, I use silken tofu for scrambling. Add a little oil to a medium heated frying pan, break the tofu up in the pan, add a little black salt, and some pepper according to taste, plus some turmeric for colour and keep stirring. The result is something akin to scrambled egg.

 

[DiabloT2]

I tend to prefer extra firm tofu as it is generally easier to press to draw the moisture out. I use it in stir fries mostly and the less moisture it contains the better it stir fries. I usually uses spices (ginger, chilli, garlic powder) and oil/ghee to fry the tofu and assortment of vegetables and nuts with a dash of soy sauce near the end.